📝 About This Recipe
This vibrant dish reimagines the classic South Indian breakfast staple by swapping traditional semolina for nutrient-dense quinoa, offering a nutty texture and a complete protein profile. Infused with tempered mustard seeds, fragrant curry leaves, and crunchy cashews, it’s a symphony of textures that brings the warmth of a coastal Indian kitchen to your table. Perfectly light yet incredibly satisfying, this savory porridge is a wholesome way to energize your morning or enjoy a quick, flavorful brunch.
🥗 Ingredients
The Grain
- 1 cup White Quinoa (thoroughly rinsed in a fine-mesh sieve to remove saponins)
- 2 cups Water (or vegetable broth for extra depth)
- 1/2 teaspoon Salt (for the boiling water)
The Tempering (Tadka)
- 2 tablespoons Ghee or Coconut Oil (use coconut oil for a vegan option)
- 1 teaspoon Mustard Seeds (black or brown seeds)
- 1/2 teaspoon Cumin Seeds
- 1 teaspoon Urad Dal (split black gram; adds a nutty crunch)
- 10-12 pieces Raw Cashews (split into halves)
- 10-12 leaves Curry Leaves (fresh is highly recommended)
- 1 pinch Asafoetida (Hing) (optional, for digestive benefits and aroma)
Aromatics and Vegetables
- 1 medium Red Onion (finely chopped)
- 1 inch Ginger (finely grated or minced)
- 2 pieces Green Chilies (slit lengthwise; adjust for heat preference)
- 1/2 cup Carrots (finely diced)
- 1/3 cup Green Peas (fresh or frozen)
The Finishing Touches
- 1/4 cup Fresh Cilantro (chopped)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 2 tablespoons Grated Coconut (fresh or desiccated for garnish)
👨🍳 Instructions
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1
Rinse the quinoa under cold running water for at least 60 seconds using a fine-mesh strainer. Rub the grains with your fingers to ensure the bitter outer coating (saponin) is completely removed.
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2
In a dry pan over medium heat, lightly toast the rinsed and drained quinoa for 3-4 minutes until the water evaporates and the grains smell slightly nutty. Set aside.
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3
Heat the ghee or coconut oil in a large heavy-bottomed skillet or kadai over medium heat.
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4
Once the oil is hot, add the mustard seeds. When they begin to crackle and pop, add the cumin seeds, urad dal, and cashew halves.
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5
Sauté until the urad dal and cashews turn a beautiful golden brown. Immediately add the curry leaves and asafoetida, being careful as the leaves may splatter.
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6
Add the finely chopped onions, grated ginger, and slit green chilies. Sauté for 3-4 minutes until the onions become translucent and soft.
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7
Stir in the diced carrots and green peas. Cook for another 2 minutes, allowing the vegetables to soften slightly while retaining their bright color.
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8
Add the toasted quinoa to the pan and stir well to coat the grains with the aromatic oil and spices.
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9
Pour in 2 cups of water (or broth) and add salt. Bring the mixture to a rolling boil.
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10
Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and simmer for 15 minutes.
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11
After 15 minutes, check if the water is absorbed. The quinoa should be tender and have a small 'tail' visible. Turn off the heat.
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12
Let the upma sit covered and undisturbed for 5 minutes. This 'resting' period allows the steam to finish cooking the grains perfectly.
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13
Remove the lid and fluff the quinoa gently with a fork. Drizzle with lemon juice and sprinkle with fresh cilantro and grated coconut.
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14
Give it one final gentle toss and serve hot.
💡 Chef's Tips
Always rinse quinoa thoroughly; otherwise, the upma will have a bitter aftertaste. For a fluffier texture, use a 1:2 ratio of quinoa to water; if you prefer a softer, traditional porridge consistency, increase water to 2.5 cups. Toasting the quinoa before boiling is the secret to a non-sticky, nutty finish. If you don't have urad dal, you can substitute with split yellow moong dal for a similar crunch. Feel free to add other vegetables like bell peppers or green beans to increase the nutritional value.
🍽️ Serving Suggestions
Serve hot with a side of spicy coconut chutney or tomato ginger chutney. A dollop of plain Greek yogurt on the side helps balance the spices. Pair with a hot cup of Masala Chai or South Indian Filter Coffee for the ultimate breakfast experience. For an extra kick, serve with a spoonful of mango or lime pickle (Achar). Top with extra roasted peanuts if you want an additional layer of crunch.