This back to school time of year got me thinking about those old familiar school days. I was reminded of the recipes my mom would whip up on some of those rushed school mornings. The first thing that came to mind was my my favorite cereal, Fruity Pebbles! My bowl would be packed to the edge and I’d slurp the cereal milk until the last drop. But, as I grew older, mom swapped our morning sugar rush with something a bit more wholesome like puttu and pazham or upma (uppumavu). So, today, I am combining these two loves and bringing you my inspired recipe for Fruity Upma.
I am using Laxmi’s sooji to make this flavorful Fruity Upma recipe and also making use of the fruits in season. That is actually my favorite part of this recipe. Personally, I grew up eating uppumavu with bananas, but adding just about any fruit can work here. I think plump cherries or papaya would be absolutely delicious here for example.
Like the sound of Fruity Upma? You might also enjoy my recipes for Uppumav/Upma (Spiced Semolina), Coconut Tahini Chocolate Chip Cookie Recipe, or my Spicy Indian Cashews. If you have any questions when making this recipe reach out to me @thefamiliarkitchen on instagram. I’d LOVE to see how it turns out for you so be sure to tag me when you make it 🙂
- Laxmi Sooji 1 cup, lightly toasted
- Coconut Oil 2 teaspoons
- Mustard Seeds 1 teaspoon
- Urad Dal 1 teaspoon
- Curry Leaves 1 sprig of leaves, torn in half
- Green chilis 2, diced
- Shallots ½ cup, diced
- Ginger 1/2 tsp, minced
- Water 1 ¾ cups
- Grated Coconut 1/2 cup
- Pistachios 1/2 cup, roughly chopped
- Salt 1-2 teaspoons
- Blueberries 1/3 cup
- Peaches 1/3 cup, diced
- Strawberries 1/3 cup diced
- Start by heating a skillet on medium heat. Add the sooji and toast for just about 2 minutes until the nutty aroma of the sooji releases. Transfer to a bowl.
- In the same skillet, increase the heat to medium high. Once the pan is hot, add the oil. Once the oil is hot, add the mustard seeds.
- As soon as the mustard seeds pop, add the urad dal, green chilis, shallots, and ginger. Saute for 3-4 minutes until the shallots are soft and lightly golden.
- Now reduce the heat to medium and pour in the water. Simultaneously, slowly stream in the sooji while continuing to mix it in with the water. Mix until the sooji is fully incorporated, breaking up any chunks as needed. Cover for 3-4 minutes to allow to cook.
- Uncover and add the grated coconut and pistachios then cover again for another 2-3 minutes so the flavor is incorporated.
- Remove from heat and add in the salt and fruits. Mix and enjoy!
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