The instant mix for upma comes in very handy when you need to come up with something in a jiffy.The first time I came across this instant mix was about 15 years ago, at my in laws place. We, a party of around 30 had decided to visit our family deity at Penchalakona and spend a night there. The facilities the temple provided at the time were just the basic ones. The devotees would get rooms to stay and if any one decided to cook, the temple would just provide the cooking vessels. That was it. The only food available was the simple breakfast sold at a couple of places around the temple that were nothing but just some thatched roof huts with a couple of wooden tables laid in them. The place was kind of remote (then) and so we decided to carry instant kind food that can be cooked in a jiffy once we reached there. While my SILs were busy preparing the pulihora gojju and other savories, my BIL jumped in and said that he would take care of one of the meals and prepared this instant mix for upma. Once we reached there, all we did was boil water, add this mix, cook and enjoy a savory upma.
4 - 6 Tbsp oil
A handful of peanuts / cashews
2 tsp grated ginger
6 - 8 finely chopped green chillies (I used Serrano peppers. Adjust the quantity depending upon the heat of chillies used.)
1 Tbsp chana dal / split Bengal gram
1 Tbsp urad dal / split, skinned black gram
1 Tbsp mustard seeds
1 Tbsp cumin seeds
Few curry leaves
1/4 tsp turmeric powder
1/2 cup grated, dry coconut (optional. Omit it if using fresh coconut at the time of upma making.)
Semolina / rava - 3 cups
Salt to taste
Preparation of Instant mix for Upma:
Heat oil in a pan and add ginger and chillies. Saute it until ginger turns golden brown. Then add the peanuts, chana dal, urad dal, mustard seeds and cumin seeds. When peanuts and dals turn golden brown, add curry leaves, coconut, turmeric and saute for a few seconds. Then add the semolina and roast on low flame until it starts changing color. Add salt and mix well. Cool and store it in airtight jar.
When upma needs to be made, boil water and add the upma mix slowly. Mix well, cover and cook until done. Use about 1 & 3/4 cup of water for each cup of semolina used.
Frozen veggies / fresh coconut (instead of dry coconut in the mix)can be added to the water while boiling.
This is my Day 5 entry for blogging marathon # 10. Check what my fellow marathoners are cooking, here.