With five nieces, Aravinda athai knew she had got lucky. While the first niece would light the fire, the second one would be directed to clean the rava, the third chop the green chillies, the fourth would gather together the ingred ients, while the fifth and the youngest would stir and mix for all she was worth. “Inexplicably it came out being called Aravinda athai’s upma, even in my recipe book,” recalls an indignant niece.
http://www.hinduonnet.com/thehindu/mp/2007/06/28/stories/2007062850700100.htm
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