Get Ready To Cook Upma Perfectly In 8 Quick Steps

Upma is a savory South Indian breakfast dish made from semolina (rava) saut ed with spices, vegetables, and sometimes peanuts. The semolina is cooked with mustard seeds, urad dal, chana dal, green chilies, onions, and curry leaves, resulting in a flavorful and slightly spicy porridge-like consistency. Garnished with fresh coriander and optionally a squeeze of lemon juice, Upma is both hearty and versatile, often enjoyed with coconut chutney or pickle. Its comforting texture and aromatic spices make it a popular choice for a nutritious and satisfying breakfast.

Here's a simple recipe for making Upma:

1. Ingredients

- 1 cup semolina (rava)

- 1 tablespoon oil or ghee

- 1 teaspoon mustard seeds

- 1 teaspoon urad dal (split black gram)

- 1 teaspoon chana dal (split chickpeas)

- 1-2 green chilies, finely chopped

- 1 small onion, finely chopped

- 1 small tomato, chopped (optional)

- 1/2 cup mixed vegetables (e.g., peas, carrots, beans), chopped

- 1/4 teaspoon turmeric powder

- 1/2 teaspoon cumin seeds

- Salt, to taste

- 2 cups water

- Fresh coriander leaves, chopped (for garnish)

- Lemon juice (optional)

- A few curry leaves (optional)

- 2 tablespoons peanuts (optional)

2. Instructions

Step 1- Roast Semolina:

Heat a dry pan over medium heat and roast the semolina until it turns light golden and aromatic. Set aside.

Step 2- Prepare Tempering:

In a large pan, heat oil or ghee. Add mustard seeds and let them splutter. Add urad dal, chana dal, and peanuts (if using) and saut until they turn golden brown.

Step 3- Saut Vegetables:

Add chopped green chilies, onions, and curry leaves (if using). Saut until the onions turn translucent. If using tomatoes, add them and cook until soft.

Step 4- Add Spices and Vegetables:

Stir in the mixed vegetables, turmeric powder, and cumin seeds. Cook for a few minutes until the vegetables are slightly tender.

Step 5- Cook Upma:

Add water and salt to the pan and bring it to a boil. Reduce the heat and slowly add the roasted semolina while stirring continuously to prevent lumps.