Upma

Upma

Upma

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

Recipe

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

Ingredients

1 cup semolina (rava)
2 tablespoons ghee or oil
1 teaspoon mustard seeds
1 teaspoon urad dal
1 teaspoon chana dal
1 pinch asafoetida (hing)
1 tablespoon cashew nuts
1 tablespoon finely chopped ginger
1 medium onion, finely chopped
2 number green chilies, slit
1 sprig curry leaves
1 cup mixed vegetables (carrot, peas, beans), chopped
2 cups water
to taste salt
2 tablespoons fresh coriander leaves, chopped
1 teaspoon lemon juice

Instructions

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

Tips

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