Upma

This is a popular South Indian cuisine prepared with semolina, cooked with vegetables and nuts.The aroma of fresh curry leaves and crackling mustard seeds make the steaming hot upma absolutely enticing.

During my college days at Manipal, this Upma for breakfast or evening snack served with coconut chutney, rasam or sambhar was comforting and healthy meal.

Nowadays with packed schedule, difficult to prepare chutney or sambhar sometimes, I simply use tomato ketchup or even mild Nando sauces, its equally inviting and yummy.

Upma

Pooja

This is a popular South Indian cuisine prepared with semolina, cooked with vegetables and nuts.The aroma of fresh curry leaves and crackling mustard seeds make the steaming hot upma absolutely enticing.

During my college days at Manipal, this Upma for breakfast or evening snack served with coconut chutney, rasam or sambhar was comforting and healthy meal.

Nowadays with packed schedule, difficult to prepare chutney or sambhar sometimes, I simply use tomato ketchup or even mild Nando sauces, its equally inviting and yummy.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Snack

Cuisine Indian

Servings 2

Ingredients

  

• 1 cup semolina flour
• 2-3 tbsp vegetable oil or as needed
• 1 tsp whole black mustard seeds
• 1/2 tsp urad dal ( Split Black Gram Dal)
• 1/2 tsp chana dal
• Pinch of turmeric (optional )
• 1 small onion finely chopped
• 2 small green chills chopped
• 8-10 fresh curry leaves
• 1/4 cup carrots diced
• 1/4 cup broccoli cut small florets or shredded
• 1/4 cup peppers red and green diced
• 1/4 cup sweet corn
• 1/4 cup salad groundnut soaked in water few minutes before adding to the pan
• 2- 2.5 cups water or as needed
• salt to taste

Instructions

 

• Place semolina in a heavy bottom pan or kadhai and cook over medium heat until toasty but not browned, about 1-2 minutes. Transfer to a bowl.
• Place pan on medium heat and heat the oil until shimmering. Add the mustard seeds and split black gram, stir until they splutter, about 30-40seconds. Add the chopped onion, fry until slightly translucent.
  
• Next add turmeric, green chillis, curry leaves, stir until it begins to lose aroma. Add nuts and remaining vegetables, continue to stir till the contents are well coated in oil for 2-3 minutes and just cooked without losing texture.
• Add toasted semolina and stir vigorously until the mixture resembles wet sand, about a minute or two.
• Add the salt and gently pour in the water. The semolina will bubble and spurt as it absorbs the water. Reduce heat to low. Allow this mixture to cook for about 2-3 minutes, stirring constantly.
• The Upma absorbs water very quickly and tends to dry out too, so turn off the heat when the mixture is slightly runny.
• Serve the hot Upma immediately with chutney, sambhar or rasam.

Notes

1 cup measures 250ml

Clarified butter can also be used instead of vegetable oil.

Be free to add vegetable mix and nuts of your choice.

Adjust the vegetable texture to your choice, I prefer crunchy so just cooked.
Alternatively boiled or steamed vegetables can also be used. Broccoli, potatoes or beans can also be added.

I prefer my Upma mild and salty in taste with fresh lovely sweet aroma of curry leaves.

One can add mild red chilli powder for heat or soft brown sugar for sweetness, as per your taste, in addition to salt.