Upma is one of the most common breakfast preferences in the Indian kitchen. It is dearly loved and made with multiple variations across India. One problem that it is commonly made with Suji or Semolina which is highly processed.
I have earlier tried to make Upma with Bulgar and Cracked Wheat which came out as a great option to satisfy the craving for Upma. In this version, I am using Polenta or Cornmeal as my base and this is so close or exact to how traditional Upma tastes like without adding Semolina.
- 1/2 cup polenta
- 8-10 curry leaves
- 2 dry whole red chilies; broken halves
- 1 tsp mustard seeds
- 1/3 cup unsalted peanuts
- 1 medium white onion; finely chopped
- 1 small tomato; finely chopped
- 1 cup frozen peas; thawed
- 1/2 tsp garam masala
- 1/4 tsp red chili powder
- 1/2 tsp sea salt (adjust to taste)
- 2 tbsp lemon juice
- 1/4 cup cilantro; finely chopped
- 1 serrano pepper; chopped (optional)
1. Take a medium saucepan and place it on medium heat. Dry roast polenta for 5-6 minutes with continuous stirring. The polenta is done once the color darkens to golden yellow. Once done, keep aside.
2. Take another medium saucepan and place it on medium heat.
3. Dry roast curry leaves, mustard seeds, peanuts, and the split whole red chili peppers. Stir regularly and roast for 3-5 mins.
4. Add onions to the mix and stir. Add tbsp water if onions are sticking to the pan. Saute for at least 5 mins or when onions turn translucent.
5. Add peas to the mix and stir well. Saute for another 3 mins.
6. Add the chopped tomatoes and salt. Mix well. Saute the mix until the tomatoes soften. This normally takes 6-8 mins.
7. Add the dry roasted polenta and combine all the ingredients well.
8. Add 3 1/2 cups of water and lemon juice to the mix. Mix well.
9. Keep stirring the mix until the polenta absorbs the water. You may observe boil in the polenta mix. Lower the heat and keep stirring to semi-soft consistency.
10. Garnish with chopped green chilis and cilantro.