📝 About This Recipe
Upma is a beloved South Indian staple, a savory semolina porridge that perfectly balances nutty toasted grains with a symphony of aromatic spices and crunchy lentils. This dish is celebrated for its versatile texture—ranging from fluffy and light to creamy and rich—and its ability to wake up the palate with hints of ginger, green chili, and curry leaves. It is a wholesome, heartwarming meal that transforms humble ingredients into a vibrant, soul-satisfying start to your day.
🥗 Ingredients
The Grain
- 1 cup Semolina (Rava/Sooji) (medium-grain variety works best)
- 1 teaspoon Ghee (for roasting the semolina)
The Tempering (Tadka)
- 2 tablespoons Vegetable Oil or Ghee (use coconut oil for a coastal flavor)
- 1 teaspoon Mustard Seeds (black mustard seeds)
- 1/2 teaspoon Cumin Seeds
- 1 teaspoon Urad Dal (split husked black gram for crunch)
- 1 teaspoon Chana Dal (split bengal gram)
- 8-10 pieces Raw Cashews (halved)
- 10-12 leaves Curry Leaves (fresh is essential)
- 1 piece Dried Red Chili (broken in half)
Aromatics and Vegetables
- 1 medium Red Onion (finely diced)
- 2-3 pieces Green Chilies (slit lengthwise; adjust for heat)
- 1 inch Ginger (finely grated or minced)
- 1/4 cup Carrots (finely diced)
- 1/4 cup Green Peas (fresh or frozen)
Liquids and Finishing
- 2.5 to 3 cups Water (boiling hot)
- 1 teaspoon Salt (or to taste)
- 2 tablespoons Fresh Cilantro (chopped for garnish)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 tablespoon Grated Coconut (fresh, for garnish (optional))
👨🍳 Instructions
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1
Place a heavy-bottomed pan or kadai over medium-low heat. Add 1 teaspoon of ghee and the semolina.
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2
Roast the semolina for 5-7 minutes, stirring constantly. It should become fragrant and look slightly toasted but should not turn brown. Transfer to a bowl and set aside.
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3
In a separate pot, bring 3 cups of water to a gentle boil. Keeping the water hot is key to a lump-free upma.
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4
Wipe the pan clean and heat the 2 tablespoons of oil or ghee over medium heat. Add the mustard seeds and wait for them to pop.
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5
Add the cumin seeds, urad dal, chana dal, and cashew nuts. Sauté until the lentils and cashews turn a golden brown color.
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6
Add the curry leaves and dried red chili. Be careful as the curry leaves will splutter. Stir for 10 seconds.
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7
Stir in the chopped onions, green chilies, and grated ginger. Sauté until the onions become translucent and soft.
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8
Add the diced carrots and green peas. Sauté for 2-3 minutes until the vegetables are slightly tender.
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9
Carefully pour the boiling water into the pan with the vegetables. Add the salt and stir well. Taste the water; it should taste slightly salty like the sea.
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10
Reduce the heat to low. This is the most critical step: slowly pour the roasted semolina into the water with one hand while whisking or stirring vigorously with the other to prevent lumps.
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11
Once all the semolina is added, keep stirring until the mixture thickens and the water is mostly absorbed.
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12
Cover the pan with a tight-fitting lid and let it steam on the lowest heat for 2-3 minutes.
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13
Turn off the heat. Keep the lid on for another 2 minutes to allow the grains to fully swell and fluff up.
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14
Remove the lid, drizzle with lemon juice, and add the fresh cilantro and optional grated coconut. Fluff gently with a fork.
💡 Chef's Tips
Always roast your semolina even if the package says 'pre-roasted' to ensure a non-sticky texture. Use a 1:2.5 or 1:3 ratio of semolina to water depending on whether you prefer a fluffy or a softer, more porridge-like consistency. Never add cold water to the sautéed aromatics; boiling water ensures the semolina cooks evenly and stays light. If you find lumps forming, use the back of your spoon to press them against the side of the pan immediately. For a vegan version, stick to coconut oil or a neutral vegetable oil instead of ghee.
🍽️ Serving Suggestions
Serve hot with a side of spicy Coconut Chutney or Tangy Tomato Chutney. A spoonful of sugar or a side of plain yogurt helps balance the heat for those with a milder palate. Pair with a hot cup of authentic South Indian Filter Coffee. For added texture, top with a handful of 'Sev' (crunchy chickpea noodles) just before eating. In some regions, it is traditionally served with a side of 'Podi' (gunpowder spice mix) and a drizzle of extra ghee.