Upma and Ginger Chutney

Look who has come out of winter hibernation. :). Spring is in the air and I am more than ready for Spring, Spring weather and Spring clothes(Think bright). The only thing that I did not like was springing forward on March 12th. Daylight Savings brings plenty of gray clouds for me. It takes me at-least a month to get over that depression. I feel like I am losing an hour everyday for the next 6 months. Just that very thought is making me want to moan like a sad puppy.. Its brutal on my little son who hates waking up before 7:30 in the morning..His body clock is still way off. Waking that kid and having to deal with his waterworks does not make up for a sunny, chirpy morning. I wish congress would pass a law to end Daylight Savings time.

Anyways, today I have decided to post about the "Ubiquitous" Upma. It is a constant breakfast menu item in South India and also a go-to dish for many Indian ladies. This super yummy dish can be whipped up in no time at all. I love to eat Upma with thick Yogurt and spicy ginger (or) peanut chutney.

Ingredients:

• 1 Cup Sooji/Creamed Wheat/Farina
• 2-1/2 Cups Water
• 1 Small Red/Yellow Onion, vertically slit
• 1 Large Carrot, finely chopped
• 5-10 String Beans, optional
• 1/8 Cup Frozen Green Peas, optional
• 2 Small Yukon Gold Potatoes, diced
• 4-5 Green Chilies
• 2 Dry Red Chilies
• 2-3 Stalks Curry Leaves
• 1/8 Cup Cashew, halved
• 1 Tbsp Ghee "Clarified Butter"
• 1 to 1-1/2 Tbsp Split Chick Peas
• 1 Tsp Split Black Gram
• 1 Tsp Mustard Seeds
• Olive Oil for cooking
• Salt for taste

Procedure:

• In a shallow wide pan, add the oil and ghee. Fry the split chick pea until it is slightly browned. Then add the split black gram, mustard seeds, both the chilies, cashews and curry leaves. Fry until the cashews are lightly browned.

• Add all the cut onions, other vegetables and fry for a couple of minutes.

• Pour the 2-1/2 Cups water and sprinkle salt as needed.Increase the flame to high and let the water come to a roiling boil.

• Add the Sooji/Farina gradually to the pan, stirring continuously while adding to avoid clumping. 

• Once the mixture starts thickening, reduce the flame. Also, watch out for hot splashes.

•  After all  the water is absorbed lid the pan and let it cook on a medium-low flame for 7-8 minutes.

• Upma is done if the cooked goop comes away from the edges of the pan. 

Spicy Ginger Chutney:
Ingredients:

• 3" Fresh Ginger
• 1 Stalk Curry Leaves
• Marble sized Tamarind, washed and seed removed
• 3 Golf-ball sized Frozen/Fresh Coconut balls
• 4 Green Chilies
• A few pieces "super-sweet" Jaggery (Called Paagu Vellam)
• Salt as needed

For Seasoning:

• 1-1/2 Tsp Olive Oil
• 1/2 Tsp Mustard seeds
• 1 Stalk Curry Leaves

Procedure:

• Peel and slice the Ginger. Remove the crown from green chilies and split it.
• In a pan, add some oil and fry the ginger, curry leaves and green chilies.

• Once the ginger pieces are slightly browned, switch off the stove and add the coconut, tamarind.

• The coconut balls will thaw completely in the warm pan. Crumble and let the mixture cool. 

• Grind the whole mixture along with little salt till it resembles are coarse paste.

• Transfer it to a serving bowl. Fry the ingredients under "Seasoning" and pour it over the chutney.

• Serve it  with warm Upma on a plantain leaf.

Enjoy!