Upma

Name: Upma
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2-3 servings
Ingredients: 1 cup Semolina; 2 tablespoons ghee or oil; 1 teaspoon Mustard Seed; 1 teaspoon urad dal; 1 teaspoon chana dal; 1 pinch asafoetida; 1 tablespoon Cashew, nuts; 1 tablespoon Ginger, finely chopped; 1 medium Onion, finely chopped; 2 number Green Chili, slit; 1 sprig Curry Leaf; 1 cup Vegetable, mixed (carrot, peas, beans), chopped; 2 cups water; to taste salt; 2 tablespoons Cilantro, chopped; 1 teaspoon lemon juice

Veg Vegan

Semolina (rava) roasted dry, then cooked with a tempering of mustard seeds, urad dal, green chillies, onion, ginger, and curry leaves in oil, with water added to steam the rava into a soft, savoury porridge. The everyday South Indian breakfast — served with coconut chutney or a spoonful of ghee, sometimes garnished with fresh coriander and a squeeze of lemon. Polarising in its simplicity but irreplaceable on the South Indian morning table.

Cuisines

Chettinad Tamil Brahmin Kongunadu Madras Udupi Andhra

Best for

Breakfast

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Recipe

Prep: 15 min Cook: 20 min Total: 35 min 2-3 servings

Ingredients

	1 cup	Semolina
	2 tablespoons	Ghee or oil
	1 teaspoon	Mustard Seed
	1 teaspoon	Urad dal
	1 teaspoon	Chana dal
	1 pinch	Asafoetida
	1 tablespoon	Cashew , nuts
	1 tablespoon	Ginger , finely chopped
	1 medium	Onion , finely chopped
	2 number	Green Chili , slit
	1 sprig	Curry Leaf
	1 cup	Vegetable , mixed (carrot, peas, beans), chopped
	2 cups	Water
	to taste	Salt
	2 tablespoons	Cilantro , chopped
	1 teaspoon	Lemon juice

Instructions

1 Dry roast the semolina in a pan on medium heat until it turns light golden and aromatic. Set aside.
2 In the same pan, heat ghee or oil and add mustard seeds. Allow them to splutter.
3 Add urad dal, chana dal, and cashew nuts. Fry until they turn golden brown.
4 Add asafoetida, chopped ginger, green chilies, curry leaves, and onions. Sauté until onions turn translucent.
5 Add the mixed vegetables and sauté for 2-3 minutes.
6 Pour in water and add salt to taste. Bring it to a boil.
7 Lower the heat and slowly add the roasted semolina, stirring continuously to avoid lumps.
8 Cover and cook on low heat for about 5 minutes or until the water is absorbed and the semolina is cooked.
9 Turn off the heat and add lemon juice and chopped coriander leaves. Mix well.
10 Serve hot with coconut chutney or pickle.

Tips

For a richer flavor, you can add a small amount of grated coconut while cooking.