Upma, uppumavu or uppittu is a dish from the Indian subcontinent, most common in South Indian, Maharashtrian, and Sri Lankan Tamil breakfast; cooked as a thick porridge from dry roasted semolina or coarse rice flour. Various seasonings and/or vegetables are often added during the cooking, depending on individual preferences. Today it is popular in most parts of India and is prepared in various ways.
Sachasabu sago Soaked in Lemon juice
Poha (Aval) soaked in tamarind water
Fine Chopped Onion
Chopped Green Chillies
curry leaves & Coriander leaves
As per taste
Mustard seed & urad dal
To your taste
Heat oil in a Kadahi and add mustard seeds and urad dhal .
Add chopped onion, green chillies and ginger and add milk.
When milk begins to boil, add soaked Sachasabu sago, Poha (Aval) and grated coconut and cook well.
Add curry leaves and coriander leaves and serve hot.