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Upma

Upma

Upma is a comforting South Indian breakfast dish made with semolina (rava), spices, and vegetables.
This savory dish is quick to prepare, nutritious, and customizable, making it a popular choice for mornings or light meals.
With its delicate balance of flavors from mustard seeds, cumin, curry leaves, and vegetables, upma is not only easy to make but also a delightfully satisfying meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Light Meal, Snack
Cuisine Indian, South Indian
Servings 3 People
Calories 250 kcal

Equipment

  • 1 Medium-sized pan or wok
  • 1 Cooking spoon or spatula
  • 1 Ladle
  • 1 chopping board
  • 1 Knife
  • 1 measuring cup

Ingredients
  

  • 1 cup Semolina Rava
  • 2 tbsp Ghee or oil
  • 1/2 cup Carrots finely chopped
  • 1/4 cup Peas frozen or fresh
  • 1/4 cup Beans chopped
  • 1 medium Onion finely chopped
  • 2-3 Green chilies slit
  • 1 tbsp Cashews optional
  • 1 tbsp Urad dal optional
  • 1 tsp Mustard seeds
  • 1/2 tsp Cumin seeds
  • 1 sprig Curry leaves
  • 2 cups Water
  • Salt to taste
  • 1/4 tsp Asafoetida Hing, optional
  • 1 tbsp Fresh coriander leaves for garnish

Instructions
 

  • Roast the Semolina: Heat a pan over medium heat and dry roast the semolina until it turns lightly golden and aromatic. Stir continuously to prevent burning. Remove from heat and set aside.
  • Prepare the Tempering: In the same pan, heat ghee or oil. Add mustard seeds and let them splutter. Then, add cumin seeds, curry leaves, and green chilies. Sauté for a few seconds until fragrant.
  • Cook the Vegetables: Add chopped onions, carrots, peas, and beans to the pan. Sauté for 3-4 minutes until the vegetables soften. You can also add a pinch of turmeric at this point for color.
  • Add Water: Pour in 2 cups of water and bring to a boil. Season with salt to taste. If you like a slight tang, you can add a squeeze of lemon here.
  • Add Semolina: Reduce the heat to low and slowly add the roasted semolina, stirring constantly to prevent lumps from forming. Let the mixture cook for 3-5 minutes until the semolina absorbs all the water and becomes fluffy.
  • Final Touches: Once cooked, remove from heat and let it sit for a minute. Garnish with fresh coriander leaves and serve hot with coconut chutney or sambar.

Notes

  • Consistency: If you prefer your upma softer, add a bit more water while cooking. If you prefer a drier version, reduce the water slightly.
  • Nuts: You can add roasted peanuts or cashews for extra crunch and flavor.
  • Vegetable Variations: Feel free to add other vegetables like potatoes, beans, or bell peppers based on your preference.
  • Gluten-Free Version: Replace semolina with oats or quinoa for a gluten-free version of upma.
  • Spice Level: Adjust the number of green chilies based on your spice tolerance.
Keyword Upma