📝 About This Recipe
A comforting staple of South Indian breakfast tables, Upma is a savory porridge made from dry-roasted semolina. This refined version uses a slow-tempering and gradual hydration method to ensure a fluffy, non-sticky texture infused with nutty aromas, crunchy lentils, and vibrant ginger. It's a versatile dish that balances the earthy flavors of mustard seeds and curry leaves with the sweetness of fresh vegetables for a nourishing start to your day.
🥗 Ingredients
The Grains
- 1.5 cups Semolina (Rava/Suji) (coarse variety preferred for better texture)
- 1 tablespoon Ghee (for roasting the semolina)
The Tempering (Tadka)
- 2 tablespoons Vegetable Oil or Ghee (high smoke point oil is best)
- 1 teaspoon Mustard Seeds (black mustard seeds)
- 1/2 teaspoon Cumin Seeds
- 1 teaspoon Urad Dal (split black gram)
- 1 teaspoon Chana Dal (split chickpeas)
- 10-12 pieces Raw Cashews (halved)
Aromatics & Vegetables
- 10-12 leaves Curry Leaves (fresh is essential)
- 2-3 pieces Green Chilies (slit lengthwise)
- 1 inch Ginger (finely minced)
- 1 medium Red Onion (finely chopped)
- 1/4 cup Carrot (finely diced)
- 1/4 cup Green Peas (fresh or frozen)
Liquid & Finishers
- 3.5 cups Water (adjust to 4 cups for a softer porridge)
- 1.5 teaspoons Salt (to taste)
- 2 tablespoons Fresh Cilantro (chopped for garnish)
- 1 tablespoon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
Place a heavy-bottomed pan over medium-low heat. Add 1 tablespoon of ghee and the semolina. Roast the semolina, stirring constantly, for 5-7 minutes until it becomes fragrant and looks like fine sand. Do not let it brown. Transfer to a dry bowl and set aside.
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2
In the same pan, heat 2 tablespoons of oil or ghee over medium heat. Once hot, add the mustard seeds and wait for them to pop and crackle.
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3
Add the cumin seeds, urad dal, chana dal, and cashews. Sauté until the dals turn a light golden brown and the cashews are toasted.
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4
Lower the heat slightly and add the curry leaves, slit green chilies, and minced ginger. Sauté for 30 seconds until the aromatics release their scent.
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5
Add the chopped onions and sauté until they become translucent and soft, about 3-4 minutes.
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6
Stir in the diced carrots and green peas. Cook for another 2 minutes, allowing the vegetables to slightly soften.
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7
Pour in 3.5 cups of water and add the salt. Bring the mixture to a rolling boil.
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8
Once the water is boiling, reduce the heat to low. Very slowly, pour the roasted semolina into the water with one hand while whisking or stirring constantly with the other hand to prevent any lumps from forming.
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9
Continue to stir until the semolina has absorbed most of the water and the mixture begins to thicken.
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10
Cover the pan with a tight-fitting lid and let it cook on the lowest heat setting for 2-3 minutes. This 'dum' or slow-steaming process ensures the grains are perfectly cooked and fluffy.
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11
Turn off the heat. Keep the lid on and let the Upma rest for 5 minutes. This is crucial for the texture.
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12
Remove the lid, drizzle with lemon juice, and add the fresh cilantro. Fluff gently with a fork and serve hot.
💡 Chef's Tips
Always roast your semolina even if the package says 'pre-roasted' to ensure a nutty flavor and non-sticky result. Use a 1:2.5 or 1:3 ratio of semolina to water depending on if you prefer a fluffy or a softer, more porridge-like consistency. Adding a teaspoon of sugar along with the salt can help balance the savory and spicy flavors beautifully. If the Upma feels too dry after cooking, sprinkle a little hot water over it and cover it again for a minute. Ensure the water is at a full boil before adding the semolina to ensure even hydration of the grains.
🍽️ Serving Suggestions
Serve hot with a side of fresh Coconut Chutney or Tomato Chutney. Pair with a hot cup of South Indian Filter Coffee for an authentic breakfast experience. Add a spoonful of spicy Mango or Lemon Pickle on the side for a tangy kick. Sprinkle some 'Gunpowder' (Milagai Podi) and a drizzle of ghee over the top for extra depth. Serve alongside a bowl of plain yogurt to balance the heat from the green chilies.