“Upma” is very typical South Indian breakfast.Because of the ease of making it perhaps,i had several instances of getting acquainted with it during my college days.We didn’t like each other first and then we got along 🙂
There are mainly two kinds of upma.Both semolina based.One uses the flour(Rava) and one uses the very very thin semolina noodles(semiya).My favorite happens to be the noodle based.My mom used to make it for us both ways time to time, since it takes such little time.
- Peanuts or groundnuts as we call that in India,is a crop of south.So you will find it being used very widely across the dishes.I remember when i first tasted the food cooked in ‘peanut oil’ coming to south,i met with strong reaction from my taste buds,which was acquainted with ‘mustard oil’ at home.Nowadays it is so well refined,i can not tell the difference much.
- You can make upma very basic or you can perk it up with veggies such as carrots ,beans,peas and such.
- Upma has thick consistency like porridge.
Now to completely change our conversation for a bit,how does one do gardening in mumbai in limited space?You get very creative.Here is the bumper crop of mint growing in recycled soda bottle.Later these mint are being used in making ‘Upma’ and what not.Easy herbs in your hand.So now the people like me does not have an excuse of not growing anything.Ugh.