I don’t know where to begin.  Let’s just say I’m here.  Back again, happy, optimistic…

My mother-in-law makes a spicy, savory upma from semolina (sooji).  It’s South Indian any time comfort food, and takes minutes to make.  Last week my friend Sukanya made sooji upma as I stood watching.  I love her cooking, and I especially loved standing by her side, handing her things, watching, observing, seeing the meal come together.  Perhaps why this felt so good is because this is how we evolved – women together, cooking in groups over open flames, sharing bits of this and that.

Sukanya’s upma inspired me to comb my notes for my mother-in-law’s recipe.  Here it is, modified from the original to include only half the original quantity of semolina.  I like it better this way, because the bright colors of the vegetables entrance me, and I love the taste of the carrot, cauliflower and peas enrobed in crumbly lumps of moist, comforting, ghee-laden sooji.

Semolina upma

Serves 2-3

1/2 cup, about 125g semolina

A little less than 2 cups water

1/4 cup milk

For the tempering:

1 tsp urad dal

½ tsp mustard seeds

1 tsp cumin seeds

1-2 green chillies, minced, optional

10-12 curry leaves

1 tsp ginger, minced

¼ cup cashews, broken into pieces

Mixed vegetables: 

1/2 cup carrot, diced

1/2 cup peas

1/2 cup cauliflower, chopped

Other:

1 1/2 tbsp oil

1 tbsp ghee, optional

Salt to taste

1. Heat 1 tbsp oil in a big pot.  Add in this order: urad dal, mustard seeds, cumin seeds, green chillies, curry leaves, ginger, cashews, and all the chopped vegetables.  Fry for a few minutes.

2. Add water and milk.  Bring to boil.  Cook for several minutes until vegetables are soft.

3. Then turn off and set aside.  Add remaining ½ tbsp oil.

4. Pour the sooji (in a thin stream if possible) gradually into the water and stir continuously to avoid lumps.   Add salt to taste.

Put back on the stove and cook for a few minutes on low heat.  Drizzle ghee on top (optional) and keep aside for 5-10 minutes.

Serve warm or at room temperature.