India / Breakfast
Upma (Indian Semolina Porridge)
Upma is a popular South Indian dish made from semolina. Several variations of the dish exist including the use of different varieties of ground wheat, rice and even bread. A simple upma or uppittu takes just about 10 minutes to prepare. It uses very little oil/butter, making it one of the most popular, healthy and filling breakfasts in South India.
Ingredients
- semolina1 cup
- vegetables, mixed, finely chopped; onion, carrots, lima beans, potatoes, capsicum, tomatoes, peas, etc.1 cup
- green chilli, small; chopped2–3
- ginger, fresh; chopped1/4 inch
- fresh coriander, finely chopped1 sprig
- coconut, freshly grated2 tbsp
- salt, to taste
- sugar1/2 tsp
- oil or ghee1 tbsp
- mustard seeds1 tsp
- cumin seeds1 tsp
- urad bean1 tsp
- peanuts1 tbsp
- cashew nuts, halves1 tbsp
- asafoetida1 pinch
- curry leaves4–5
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
In a heated saucepan, lightly toast semolina until it changes to a light brown color and gives out a roasted smell. Pour it out onto a dry plate and allow to cool.
To the same pan add ½ tbsp oil/ghee and allow it to heat up (about 1 minute). Now add all the seasoning ingredients, starting first with mustard seeds, cumin, black gram, peanuts, and cashews in that order. Wait for the mustard seeds to crackle and then add asafoetida and curry leaves.
Add the chopped ginger, green chillies, and onions. Sauté for 1 minute, then add the remaining veggies and 1 tbsp coconut. Sauté again for about 1 minute, then add 1½ cups of water and salt. Bring to a boil, lower to a simmer over medium heat, and cover to let the veggies cook for a few minutes.
After the veggies are cooked, remove cover and stir in the sugar. Lower the heat further and start folding in the roasted and cooled semolina slowly while stirring constantly.
Cover and let it cook for a few minutes.
Garnish with the remaining coconut and chopped coriander leaves.
