UPMA

To make UPMA, start by roasting 1 cup of semolina in a heavy-bottomed pan until its color changes. In another pan, heat 1 tsp of oil or ghee, then add 0.5 tbsp of chana dal, 1 tsp of mustard seeds, 2 tbsp of peanuts, and curry leaves. Sauté for about a minute, then add finely chopped onions and cook until they turn pink. Next, add 0.5 cup each of chopped carrots and capsicum, and sauté for a few minutes. Season with 1 tsp of salt and 0.5 tsp of red chili powder. Finally, add 3 cups of water and the roasted semolina, mix well, cover, and simmer for 5 minutes. Garnish with chopped coriander leaves and serve hot with coconut chutney.

No, traditional UPMA is not gluten-free as it is made from semolina (rava), which is derived from wheat. However, you can substitute semolina with gluten-free alternatives like rice flour or quinoa flour to create a gluten-free version of UPMA.

If you don't have semolina on hand, you can substitute it with fine rice flour or even coarse cornmeal. Keep in mind that the texture and flavor may vary slightly, but these alternatives can still yield a delicious dish.

To store leftover UPMA, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 2-3 days. When ready to eat, reheat it in a pan with a splash of water to restore moisture, or microwave it until heated through.

UPMA pairs wonderfully with coconut chutney or green chutney. You can also serve it with pickles for an extra kick. For a more filling meal, consider adding a side of yogurt or a fresh salad to balance the flavors.