Upma is a favourite breakfast across South India: coarse semolina toasted and cooked into a soft, savoury pilaf with a crackling tempering of mustard seeds, lentils, cashews and curry leaves, plus a handful of vegetables.
Upma is a favourite breakfast across South India: coarse semolina toasted and cooked into a soft, savoury pilaf with a crackling tempering of mustard seeds, lentils, cashews and curry leaves, plus a handful of vegetables.
Upma is a favourite breakfast across South India: coarse semolina toasted and cooked into a soft, savoury pilaf with a crackling tempering of mustard seeds, lentils, cashews and curry leaves, plus a handful of vegetables.
Upma is a favourite breakfast across South India: coarse semolina toasted and cooked into a soft, savoury pilaf with a crackling tempering of mustard seeds, lentils, cashews and curry leaves, plus a handful of vegetables.
Upma is a favourite breakfast across South India: coarse semolina toasted and cooked into a soft, savoury pilaf with a crackling tempering of mustard seeds, lentils, cashews and curry leaves, plus a handful of vegetables.
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