Upma is made from semolina and we’ll take it over rice any day.
It’s ready in 5 mins with no chopping, so flavourful and much lighter than rice – and veegs!
The effort in this wonderful side dish, in these more western parts at least, is sourcing the ingredients.
According to our roving reporter who bought this recipe back with her from a friend in South India, it has to be extra course semolina, and one must, but must, use fresh curry leaves at all times – dried will not do. And you can’t omit the urad dhal either. All very well in South India, bit of a mish to find these things here. Thankfully we live in hackers. They’re not available all the time but when I see them I grab them up – and then I make this.
Hopefully you’ll be able to find the extra course semolina and urad dhal (white interior of the split urad bean) at a Turkish food shop, and we’ve also had decent results with just plain old course semolina if you can’t get yer hands on any of the good stuff! Continue reading “Upma”