From Amma With Love
1 tsp. vegetable oil
1/2 tsp. mustard seeds
1/2 tsp. urad daal
2 dried red chili peppers, halved
4~ 5 cashew nuts
1 sprig curry leaves
1/2 red onion or any kind of onion, diced
1 green chili pepper, finely chopped
1 inch piece of ginger, finely chopped
salt to taste
1&1/2 to 2 cups of water
1/4 cup shredded cabbage
1 cup sooji or cream of wheat
1 tsp. ghee (nei) or butter or soft margarine
chopped vegetables (optional): like carrots, green beans, cauliflower florets, broccoli florets, bell peppers, tomatoes, and potatoes. Vegetables that turn mushy when cooked like Okras and cucumbers are not good.
Heat the vegetable oil in a big wok or heavy sauce pan and add the mustard seeds, urad daal, and dried red chili pepper.
When the mustard seeds pop, add the cashew nuts, curry leaves, and onion.
When the onion are getting golden brown, add green chili pepper and ginger and stir well.
(The vegetables to be cooked for a longer time can be added here and sauté for 2 or 3 minutes - depending on the vegetables.)
With low heat add the water and salt, and set back to medium high heat. When the water start boiling, add the vegetables.
When the vegetables are tender, lower the heat and add the sooji ( cream of wheat ) little by little mixing with the other hand. Keep mixing until the sooji absorbs the water.
Add the ghee or butter, and wait for a few minutes, and serve hot.
Note: This dish can be served as breakfast, lunch or tiffin.
Kids used to eat Uppuma with sugar before we became aware of all the bad affect of the white sugar.
“Tiffin" is a term from the time of the British Raj describing a light meal served in the afternoon. Unlike in villages where dinner was served before sunset, the later suppers of office workers led to the development of this intermediate meal.