Ms. Stuti taught us how to make upma, a savory semolina porridge, from her home country of India this week. We started by pounding ginger and green chilis in a mortar and pestle, then tempered a variety of spices, including fresh curry leaves, in homemade ghee. Students added semolina, then water, and made a fluffy and rich porridge. Then we made a crunchy salad dressed with lots of lime and cilantro to top the porridge.
The whole meal came together quickly and the resulting breakfast was so delicious, Mr. Swick came back as a special guest two days in a row! The best part of this program is watching kids discover something simple, healthy, and tasty they can cook themselves with ingredients and flavor profiles they might not have encountered before. Thank you, Ms. Stuti, for introducing us to upma!
