Upma Recipe - A Savory Semolina Breakfast Dish


Upma is a popular South Indian breakfast dish made from semolina (also known as rava or sooji). It is a simple and delicious dish that can be prepared quickly. Here's a step-by-step guide to making upma at home.


1 cup semolina (rava/sooji)
1 medium-sized onion (finely chopped)
1/4 cup green peas (fresh or frozen)
1/4 cup finely chopped carrots
1/4 cup finely chopped beans
1-2 green chilies (finely chopped)
1/2 inch ginger (finely grated)
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/4 cup cashew nuts (optional)
8-10 curry leaves
2 tablespoons vegetable oil or ghee
2 and 1/2 cups water
Salt (to taste)
Fresh coriander leaves (for garnish)
Lemon wedges (for serving)

Dry Roasting Semolina: In a pan, dry roast the semolina on low heat until it turns slightly golden and releases a nutty aroma. Stir constantly to prevent burning. Once roasted, remove the semolina from the pan and set it aside.
Sautéing Vegetables: In the same pan, heat the vegetable oil or ghee. Add the mustard seeds and cumin seeds. When they start to splutter, add the curry leaves, green chilies, and grated ginger. Sauté for a minute.
Adding Vegetables: Add the chopped onions, green peas, carrots, and beans to the pan. Cook the vegetables until they become tender. You can cover the pan with a lid to speed up the cooking process.
Roasting Cashew Nuts: If you're using cashew nuts, you can add them to the pan and roast them until they turn golden. This step is optional but adds a nice crunch to the upma.
Boiling Water: While the vegetables are cooking, bring 2 and 1/2 cups of water to a boil in a separate pot.
Adding Semolina: Once the vegetables are cooked, reduce the heat to low. Slowly pour the roasted semolina into the pan, stirring continuously to avoid lumps.
Cooking Upma: Carefully add the boiling water to the pan with semolina and vegetables. Mix everything well to ensure the water is evenly distributed.
Seasoning: Add salt to taste and mix again. Cover the pan with a lid and let the upma cook on low heat for 2-3 minutes. This will allow the semolina to absorb the water and become soft.
Garnishing: Once the upma is cooked and has reached the desired consistency, turn off the heat. Garnish the upma with fresh coriander leaves.
Serving: Serve the delicious upma hot with a side of lemon wedges. Squeezing lemon juice over the upma adds a tangy flavor.
Enjoy this comforting and flavorful upma as a wholesome breakfast or a light meal option. Upma can be customized with various vegetables and spices, making it a versatile and satisfying dish!


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