Ingredients

  • Serves 2 people
  • upma:

    150 g suji (semolina)

  • 20 g ghee 

  • 5 g mustard seeds 

  • 5 g chana dal (split and husked chickpea)

  • 5 g urad dal (split and husked black gram)

  • 1 white onion (finely-diced)

  • 2 green chilies (finely-chopped)

  • 1 dried red chili (finely-chopped)

  • 10 g ginger (finely-chopped)

  • 10 to 12 curry leaves

  • 15 g small carrot cubes

  • 15 g green peas

  • 500 ml water

  • 3 to 4 g salt

  • 1 to 2 g sugar

     

  • for garnish:

    few sprigs of fresh coriander

  • barik sev (fine bengal gram tidbits) – optional

  • fresh coconut chutney

Upma
Recipe Courtesy of
Asian Food Network

Upma

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Upma is a very popular breakfast staple all over India, with its origins in Tamil Nadu, part of Southern India. This semolina porridge is flavored with a traditional combination of onions, mustard seeds, and curry leaves. The variations of Upma contain the addition of peanuts and cashew-nuts, or various vegetables.
  • Easy
  • 15 min
  • 15 min
  • 15 min
  • 4 steps
  • 18 Ingredients
  • Easy
  • 4 steps
  • 18 Ingredients
  • 15 min
  • 15 min
  • 15 min

Instructions

  1. Roast the Suji

    • In a large pot, add the Suji and roast slowly over a low heat for 2 minutes.
    • Stirring often, ensure that the Suji roasts evenly. Suji should get a golden to a very light brown colour. Once toasted, set aside to cool.


  2. Make the masala for Upma

    • In the same pot, heat the Ghee and add the mustard seeds to the hot Ghee. Cook them until you hear a crackling sound as this will mean that the seeds are cooked properly.
    • Now, add Chana Dal and Urad Dal and fry till they begin to brown and turn slightly golden or for about 1 to 2 minutes.
    • Add the finely-chopped onions and cook until the onions become translucent or for about 2 minutes.
    • Add the chopped green chilies, ginger, and curry leaves. Cook for another 2 minutes.
    • Add carrot cubes and green peas. Sauté for another minute or two.


  3. Boil the water & add Suji to the masala

    • Boil the water in a separate pot. 
    • Meanwhile, add the Suji to the masala in the pot and mix over medium heat till everything is well-combined.
    • Once the water comes to a boil, add the water to the Suji pot and season with salt and sugar.


  4. Finishing the Upma

    • Keep the pot over medium heat and mix everything vigorously with a spoon or whisk, making sure there are no lumps in the mixture.
    • Continue doing this till most of the water is absorbed by the Suji or for about 2 to 3 minutes.
    • Cover the pot and let the Upma steam for about 2 to 3 minutes at a very low heat.
    Finishing the Upma


Plate and Serve!

Serve the Upma hot in a bowl and garnish with a few sprigs of fresh coriander, along with coconut chutney. Make the Upma more interesting by topping with Barik Sev (fried Bengal gram vermicelli) for a crisp twist to the soft and luscious texture of the Upma.

Plate and Serve!

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    Ingredients
    • Serves 2 people
    • upma:

      150 g suji (semolina)

    • 20 g ghee 

    • 5 g mustard seeds 

    • 5 g chana dal (split and husked chickpea)

    • 5 g urad dal (split and husked black gram)

    • 1 white onion (finely-diced)

    • 2 green chilies (finely-chopped)

    • 1 dried red chili (finely-chopped)

    • 10 g ginger (finely-chopped)

    • 10 to 12 curry leaves

    • 15 g small carrot cubes

    • 15 g green peas

    • 500 ml water

    • 3 to 4 g salt

    • 1 to 2 g sugar

       

    • for garnish:

      few sprigs of fresh coriander

    • barik sev (fine bengal gram tidbits) – optional

    • fresh coconut chutney

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