So, you take the humble cream-of-wheat or the farina flour, or sooji as it is called in several regional languages in India, and make what with it? Well, you could do anything you want, of course, but if you wish to make something truly delectable and leave an indelible impression on the minds, hearts, and tongues of your loved ones, well then, you would make only one thing: Upma.
Over the years, I have made this dish called upma many a time, and over the years, I do believe I have perfected it to the point that I have bestowed upon myself the title Queen of Upma. Well, I made it for breakfast this morning, but this time, I did what I have never done before: taken pictures of the making of it–step by step–in order to document visually the ingredients and methods that go into making this impossibly satisfying dish for any time of day, but most especially in the mornings.
The word Upma, I was told a very long time ago, by my husband, is a derivative of two words: Uppu (salt) and Mau (Flour/Batter). Being married to a Tamilian has its benefits for sure: you learn of the etymology of one of the most common and popular dishes that you always thought was a random word! In fact, the correct pronunciation, I am told is not ‘upma‘ but ‘upmau’ where the ‘uppu’ is abbreviated to ‘up’ (as in ‘look’) and the ‘ma’ is elongated to ‘mau’. I found a wiki entry on this, btw: Upma (Tamil: உப்புமா), is a south Indian dish made of rava. The name is an amalgam of two words : “salt” and “flour. E.g., In Tamil, “uppu” (உப்பு) + “maa(vu)” (மா(வு)).
At any rate, see for yourself the slideshow below on my style of making upma. Take one bite, and you too will say that it is indeed a food fit for the gods! For your viewing, and hopefully, experimenting pleasure.