When I was younger, we went on a school trip to Rajasthan....our school had employed 3 cooks for our group back then. When we got to Jaipur in the morning, we stopped somewhere for breakfast, and while we all waited, the cooks made breakfast for us...
I was literally salivating as my Gitamasi, who also happened to be my Math teacher at the school, told me that it would be my favorite - Upma. I was so excited....but when I sat down to eat, I found a disgusting piece of black hair in it. I screamed mentally and quietly threw away the Upma. I stopped eating Upma completely after that incident, I was so put off. Its only been 4 years since I started eating it again....yes, after a gap of many,many years. Every time someone made Upma, I was reminded of the Bai that made food for us during our school trip and I'd get disgusted. To this day, I tie my hair in a tight bun when I start to cook!
Back to the present, I make Upma almost every week now, I started eating it when my mother in law made me the best Upma while I was pregnant with Sahil. I enjoyed it so much that she used to make it for me a lot...and this was one of the only things that I could keep down, in my initial months....
This recipe is just another form of Upma to me...in a noodle form. I love it for its taste and texture....do try it if you haven't already.
This is also my entry to Laxmi's wonderful event - RCI.
You will need:
- 1 cup - roasted Sevai (Vermicelli)
- 1 medium red onion- chopped
- 1 large Jalapeño- chopped
- A mix of peas and corn - use fresh or frozen
- Mustard seeds, Urad daal, Curry Leaves, Oil - for the tempering
- Salt, a pinch of sugar, a drop or two of lemon juice
- 1 cup water - rough estimate
RCI Image Courtesy: Laxmi