SOOJI BUTTERMILK UPMA, how to make yogurt based Upma with Semolina

This recipe is from my Salem home....
My home is always famous for these special, rare recipes, which are not normally made in other homes...
This upma...believe me.....is unbelievably tasty, and is infused with the taste and flavor of fresh yogurt.
Like the Samba rava buttermilk upma...

Ingredients

Sooji/semolina - 1 cup

Fresh curds - 1 1/2 cup

Water - 1/2 cup

Onion - 1, finely chopped

Green chillies - 3, finely chopped

Salt to taste

For seasoning

Cooking oil - 3 tbsps

Hing powder - 1/2 tsp

Mustard seeds - 1 tsp

Broken urad dhal - 1 1/2 tsps

Curry leaves - handful

To add in the end

Ghee - 2 tsps

Recipe cuisine: South Indian; Category: Breakfast/dinner

Prep time: 5 mts; Cooking time: 15-20 mts

Serves 2-3

Take curds and water, whisk to a creamy consistency and keep ready

Heat oil  in a non stick kadai, add hing powder, mustard seeds and urad dhal

Now, the green chillies, curry leaves and finely chopped onions

After the onions become translucent, add the measured rava/sooji , add salt to taste, and on slow fire, roast the rava well for 3-4 mts

Now add the whisked curds

                                                  Keep stirring, it will become thick like this

Add 2 tsps ghee now

                                                                            Keep stirring

After 10-15 minutes of stirring, it will become grainy like this...Switch off, allow it to rest for awhile, later it will become more grainy.

Serve this Upma, hot-hot with Curd mahali pickle. This is the perfect combination for this upma.

This post first appeared in www.malpatskitchen.com

Categories: South Indian Breakfasts, Tiffin Varieties