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Sooji Uppama (Savory Semolina)

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Uppama is a breakfast dish typical in Southern India. Mama, being from the South, meant it was part of her recipe repertoire. Uppama is made out of semolina (rava), and is like a thick dry porridge or grits with onions, nuts, and typical South Indian seasonings.

Rainy days or cold mornings are a clarion call for me to fix Uppama. You can make it in various ways—with sooji (semolina), bread, poha (flattened flakes), and oats. I also make it with leftover Idlis.

Uppama is excellent for breakfast and a wonderful tea time or anytime snack.

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Sooji Uppama (Savory Semolina)

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Uppama is excellent for breakfast and a wonderful tea time or anytime snack.

Ingredients

  • 1 cup fine sooji (semolina)
  • 1 medium chopped onion
  • 2 tbsp cooking oil
  • 1 medium green chili (stem removed and slit in half or chopped, amount of chili is to your taste)
  • 1 tsp mustard seeds
  • 1 sprig curry leaves (approximately 10-12 leaves–available at Indian grocery stores)
  • 1 tsp channa dal (split Bengal gram without skin)
  • 1 tsp urad dhulli dal (split black gram without skin)
  • ½ cup cocktail peanuts (or cashew nuts, or a combination of both (optional))
  • 2½ cups water
  • 1 tsp salt
  • ½ lemon (seeds removed)
  • 2 tbsp desi ghee or butter
  • 1 tbsp chopped fresh cilantro (coriander) leaves

Instructions 

  • Roast the sooji (semolina) in a wok (kadai) or a broad pan.
  • Heat the wok on medium heat and pour the sooji into it. Dry roast by stirring the sooji constantly for two minutes till fragrant and slightly brown.
  • Remove from heat and pour onto a plate or thali (rimmed steel plate) to cool.  
  • Wipe the wok or pan of any residual roasted sooji.
  • Pour in 2 tablespoons of oil and heat on medium heat.
  • When hot( not smoking), add the mustard seed. Let crackle for 30 seconds, then add the curry pata (be careful of it splattering).
  • Stir for 30 seconds, and then add the lentils. Stir it.
  • Now add the chopped onions. Stir fry until the onions turn translucent. About 3 minutes.
  • Add the chopped green chili and stir.
  • Now add the water and salt. Do a taste test. Turn the heat to medium-high and bring the water to a rolling boil. The water should be slightly salty.
  • Once boiling, reduce the heat to low. Pour in the peanuts and/or cashew nuts (your choice), and stir them.
  • Using a spoon or your hand, pour the roasted sooji into the water with one hand while quickly stirring the mixture with the other until you use all the sooji. Stir and mix well.
  • To make it easier, you can put the roasted sooji into a measuring jug, so it is easy to pour. Do this quickly, as the sooji immediately absorbs the water and forms lumps.
  • Cover and let the sooji steam on low heat for about 2 minutes. Turn off the heat.
  • Uncover the lid and squeeze the juice of the half lemon all over the cooked sooji.
  • Add the desi ghee or butter. (Clumps are fine or you can melt the ghee or butter a bit and then add it).
  • Stir well, breaking up any sooji lumps. Cover and let rest for another 2 minutes. 
  • Transfer the uppama to a serving dish and sprinkle with chopped cilantro.  
  • Uppama can be eaten by itself or with coconut or peanut chutney. I like to top it with extra nuts.

Notes

1. You can buy pre-roasted sooji at the Indian grocery store, which cuts prep time. 
2. You can also add peas to the Uppma. Add ½ cup peas when you add the water.
Course: Breakfast, Snack
Cuisine: Indian
Keyword: semolina, uppama

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In Appetizers

Chivda (All in One Savory Snack)

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Christmas was always a great time for us. Mama and Dad always made it a very special and memorable celebration for us. Two weeks before Christmas, Mama would start preparing the “pakwan” (translated loosely means goodies, sweet and savory), that was prepared for festivals.

Christmas Day was an open house for family, friends, and acquaintances. Members of Dad’s regiment would come in a steady stream to wish us a “Happy Christmas.” Hot tea and coffee (with milk and sugar, please), cold drinks, and pakwan would be served nonstop from 10:00 a.m. to 6:00 p.m.

When we were old enough to handle a heavy-laden tray, several of us older siblings would be called on to help in the serving. In India it does not matter what religion you are, you celebrate with your friends in their festivals. Needless to say, with all the many religious festivals, we were celebrating every month!!

Chivda was a favorite with us. When you look at the ingredients below you can understand why. Mama always fixed it at home, as she did not like to get it from the store.

Today, you can buy store-bought packets but I still enjoy the homemade version as I can temper the chili heat to my palate!

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Chivda (All in One Savory Snack)

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
This savory snack is prepared with rice flakes, raisins, cashew nuts, and peanuts, all tossed in spices to make one sensational snack!

Ingredients

  • 16 oz salted cocktail peanuts
  • 18 oz salted cashew nuts (or add more to your taste)
  • 16 oz salted shoestring potatoes (available in most grocery stores)
  • 1 cup golden raisins
  • 3 cups thick poha (flat beaten rice, available at most Indian grocery stores)
  • 2 green chilies (chopped into small bits)
  • 15-20 curry patta (Indian curry leaves, available at most Indian grocery stores)
  • ¼ tsp turmeric powder
  • ½ tsp chili powder (optional, more or less to your taste)
  • 3 tbsp cooking oil (if deep frying, you'll about 2-3 cups of oil)

Instructions 

  • On medium heat, heat a tablespoon of the oil in a deep skillet or wok (at least 12-14" in size).
  • Add the chopped green chilies and curry patta. Stir for about 30-40 seconds until the curry patta and green chilies darken. Turn off the heat. Remove and place on a paper towel to drain.
  • Add another tablespoon of oil to the skillet. Heat on medium-high and add the raisins. Stir for about 1 minute until the raisins plump out. Do not burn. Turn off the heat, remove the raisins, and drain them on a paper towel.
  • In the same skillet, on medium heat, put another tablespoon of oil and add the turmeric. Stir 15 seconds, then add the beaten rice. Let sauté, stirring occasionally, for approximately 10 minutes. The flakes will get a little crunchy, but they do not have to be browned.
  • Once the poha is lightly browned, turn off the heat. Now add all the other ingredients. Salt is not needed since there is enough in the other salted ingredients.
  • If you want it spicy, you can add some chili powder or chili flakes to suit your taste. Stir carefully so as not to break up the poha. Mix all ingredients well.
  • Let cool and store in airtight containers.
    Great as a tea time snack or if you were getting an attack of the munchies!
    These do not last long enough in my house to give you shelf time. If I had to guess, I would say at least a month. 

Notes

The Old-fashioned Deep-fried Method
The pace is fast and furious, so have all the ingredients ready and the paper towels all ready for draining.
All the above ingredients should be raw.
You will need about 2-3 cups of oil (peanut or canola are best) to half fill the pan or wok you are using, and you will probably have to fry the ingredients in batches.  
Be careful not to dump all ingredients at once, as the oil can bubble over. Add a little in at first and then add the rest carefully.
For the shoestring potatoes, scrub and peel the potatoes, then slice them with a julienne blade in a Mandoline slicer. If you don't have one, you will have to do it the old-fashioned way and cut the potato into julienne strips. Place the sticks in a large bowl of iced water for 15 minutes, drain, add fresh water and soak another 15 minutes. (This helps  remove any excess starch and give you the crispy fries you need). Drain and dry them thoroughly with a kitchen or paper towels. Deep-fry in batches until golden and leave to drain while you fry the rest of the ingredients.    
Wait for the oil to reheat, when hot, add chopped green chilies and curry patta. Brown a little, strain and drain on paper towel to absorb excess oil, about 15-20 seconds.
In the same oil add the raisin, when they get plump, about 10-15 seconds, strain and drain on another paper towel.
Once again, in the same oil, add the peanuts and fry till golden, then the cashew nuts and fry till golden. Place to drain on paper towels.
Now add the turmeric and beaten rice to the hot oil. Fry until the rice flakes are slightly brown at the edges,  approximately 1-2 minutes. You may have to do it in two batches, as the flakes should be deep-fried. Add more oil if necessary. Drain all fried ingredients on paper towels, then mix all the ingredients together with 1/4 teaspoon of salt.
You can add some red chili powder if you like it more spicy, or also increase the amount of green chilies.
You can, of course, go the baking route ,but I find that more time-consuming.
Keep in airtight containers.
    
Course: Appetizer
Cuisine: Indian
Keyword: cashew nuts, peanuts, snacks
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In Gluten Free

Masoor Dal (Red Lentil Dal)

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Amongst our family favorite meals gowning up is Masoor Dal. I loved having it with plain boiled rice, spicy store-bought Indian pickles, and plain yogurt. Mom, being from the South of India, had the cook temper it in a South Indian style.

I have given you two different ways to temper the lentil. The first one is the South Indian style, and the other is a regular tempering style. Enjoy!

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Masoor Dal (Red Lentil Dal)

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
A delicious, fragrant, savory soup or stew-like hearty main dish, full of healthy protein and perfect for any palate.

Ingredients

  • 1 cup red lentil ()
  • ½ medium onion (chopped)
  • ½ medium tomato (quartered)
  • 1 medium Serrano chili (optional)
  • 3-4 flakes fresh garlic (finely chopped)
  • ½ tsp tumeric
  • salt to taste
  • 4-5 cups water

Tempering (Tadka South-Indian Style)

  • 1-2 tbsp cooking oil
  • ½ tsp mustard seeds
  • 6-7 fresh curry leaves (found in Indian grocery stores)
  • ½ medium onion (diced)
  • 1 medium tomato (diced)
  • ½ tsp red chili or cayenne powder (optional)
  • fresh cilantro (chopped fine, for garnish)

Tempering Style (Regular)

  • 2 tbsp cooking oil
  • ½ tsp cumin seeds
  • ½ medium onion (diced)
  • 1 medium tomato (diced)
  • ½ tsp red chili powder (optional)
  • 1 tsp cumin powder
  • ¼ tsp garam masala

Instructions 

To Prepare

  • Sort and clean lentils (preferably on a white plate that shows up grit better).
  • Rinse several times in cold water A friend told me to strain them through a steamer strainer to wash out any grit I may have missed.

To Cook

  • Put lentils in a 6-quart stock pot or deep saucepan. Lentils expand while cooking so do not use too small a pot.
  • Add 4-5 cups water, the chopped or sliced onion, tomato, serrano chili, garlic, turmeric, and salt.
  • Boil covered for 15 mins. Be sure to leave the lid slightly open so that the dal does not boil over. Once it comes to a boil, reduce heat to medium-low, stirring occasionally. Approximately 15-20 minutes.
  • You may initially have some frothing at the surface which can be skimmed off with a spoon.
  • Cook for 30-40 minutes until well blended but not too mushy. If the water seems to be drying up during cooking, add half to a cup more of hot water. Turn heat off.

Tempering (Tadka South-Indian Style)

  • In a small frying pan heat oil on medium heat. When hot, add the mustard seeds.
  • When they stop spluttering (about 30 seconds), add curry leaves and onions. Sauté until onions are almost half brown. Approximately 4-5 minutes.
  • Add chopped tomato and sauté until oil starts to surface. Turn heat off.
  • Add the chili powder to taste (optional). Stir into the cooked dal. Let it season for 5 minutes for the flavors of the tadka to be absorbed before pouring the dal into a serving dish.
  • Garnish with chopped cilantro before serving.

Tempering Style (Regular)

  • Heal oil in a small sauté pan.
  • Add cumin seeds. As soon as they start to splutter, add the onions and sauté until half brown.
  • Add tomatoes and cook for about 3 mins until the moisture evaporates and the oil starts to surface on the sides. Turn off the heat.
  • Add the chili, cumin, and garam masala powder. Stir into the cooked dal.
  • Let sit for 5 minutes more before serving, so the flavors of the tadka are absorbed.
  • Garnish with chopped cilantro before serving.

Notes

1. Serve with plain boiled rice and any Indian styled vegetable or curried meat or chicken.
2. You can also serve the dal with just pickles and yogurt..
3. If you are using a manual pressure cooker or InstaPot, follow the cooking directions in the manual. Use about 3 cups of water. If the consistency of the dal is too thick, you can always add hot water to thin it out.
4. Remember dals are thick and soupy never watery! 
Course: Main Course, Side Dish
Cuisine: Indian
Keyword: dals, red lentil, soup
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