Science says that emotions dictate food choices. Happiness, celebrations, loneliness, anger… Whatever may be the emotion, food is used as a support and a coping mechanism to the emotion and circumstances that trigger it.
This pandemic has definitely resulted in some kind of emotional eating. In some it has resulted in binge eating, some have become extreme health freaks, and many have turned to the simple basic fare.
The humble upma seems to be my favourite these days. Soft and flavourful this quick to prepare south Indian dish is what I yearn for nowadays. I give it different avatars… Semolina soaked in buttermilk prior to cooking for a tangy buttery upma or adding tomato puree to resemble a tomato bhath, or a green upma with loads of coriander chutney… Spooning in hot upma… Plain with no accompaniment, and curling in front of the television under muted lighting seems to be giving me a lot of comforts… Envelopes me with a sense of security and gets me away from thoughts of the pandemic and its impact on our future.
I can visualize my mother’s smile when I say this and behind that smile are the numerous tantrums that I have thrown to eat an upma. I think time has not just mellowed me down but also has brought about a great deal of change in my food choices. It is always the first and frequent foods that seem to envelop you in a warm blanket of comfort …..
Here is a delicious buttermilk upma spiced with curd chilly or moremilaga. The tang along with spice is truly heavenly.
Ingredients for Buttermilk Upma:
- Semolina /bombay rava 1 cup
- Thick curds 1 cup
- Water 2 cups
- Sesame oil 2 tbsp
- Ghee 1 tbsp
- Mustard seeds 1 tsp
- Channa dal 1 tsp
- Urad dal 1 tsp
- Curd chilly 4
- Red chilly 1
- Asafoetida 1/2tsp
- Curry leaves few
- Coriander leaves few
- Salt to taste
Preparation Method:
- Whisk the curds in water.
- Mix the rava in it and set it aside for 30 minutes.
- Heat a heavy-bottomed pan. Add oil and temper mustard, asafoetida, chillies, dals, curry leaves, and add the soaked mixture.
- Add the salt and stir well.
- Cover and leave it to cook with intermittent stirring.
- When the upma is done and begins to separate from the pan add ghee.
- Cook for another few minutes and remove.
- Serve hot.
Buttermilk Upma is Ready 🙂
