6 Quick Steps To Prepare The Perfect Upma

Upma is a popular South Indian dish made from dry roasted semolina (called rava or sooji), typically flavored with various spices and vegetables. It's often enjoyed as a breakfast dish but can be served at any time of day.

Upma is a versatile dish, and you can customize it by adding different vegetables or spices according to your taste preferences. It's hearty, flavorful, and makes for a satisfying meal. Here's a basic recipe for making upma:

1. Ingredients

- 1 cup semolina (rava or sooji)

- 2 tablespoons ghee or oil

- 1 teaspoon mustard seeds

- 1 teaspoon cumin seeds

- 1/2 inch piece of ginger, finely chopped or grated

- 1-2 green chilies, finely chopped (adjust to taste)

- 1 small onion, finely chopped

- 1/4 cup green peas (fresh or frozen)

- 1 small carrot, finely chopped

- 1 small potato, peeled and diced (optional)

- 8-10 curry leaves

- 1/2 teaspoon turmeric powder

- Salt, to taste

- 2 cups water

- Fresh coriander leaves, chopped (optional)

- Lemon wedges (optional, for serving)

2. Instructions

Step 1- Dry Roast Semolina:

- Heat a pan over medium heat and dry roast the semolina, stirring constantly, until it turns light golden brown and aromatic. This should take about 4-5 minutes. Remove the roasted semolina onto a plate and set aside.

Step 2- Prepare the Vegetables:

- In the same pan, heat ghee or oil over medium heat. Add mustard seeds and cumin seeds. Let them splutter.

- Add chopped ginger, green chilies, and curry leaves. Saut for a minute until fragrant.

Step 3- Saute Vegetables:

- Add chopped onions and saut until they turn translucent.

- Add green peas, chopped carrots, and diced potatoes (if using). Cook for 2-3 minutes until the vegetables are slightly softened.

Step 4- Cook the Upma:

- Pour 2 cups of water into the pan. Add turmeric powder and salt to taste. Bring the mixture to a boil.

Step 5- Add Semolina:

- Reduce the heat to low. Gradually add the roasted semolina to the boiling water while stirring continuously to prevent lumps from forming.

Step 6- Simmer:

- Once all the semolina is added, cover the pan with a lid and let it simmer on low heat for 3-4 minutes. Stir occasionally to ensure the upma cooks evenly and does not stick to the bottom of the pan.

Step 7- Finish and Serve:

- Once the upma is cooked and the water is absorbed, turn off the heat. If desired, garnish with chopped fresh coriander leaves and a squeeze of lemon juice for extra flavor.

- Serve hot upma with coconut chutney, pickle, or yogurt on the side.