Upma

Upma (South Indian Semolina Porridge)

A quick, comforting South Indian breakfast of roasted semolina gently cooked with sautéed onion, mustard seeds, curry leaves and mixed vegetables.

Prep

10 min

Cook

20 min

Total

30 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •250 g (1 1/2 cups) semolina (rava/sooji), medium-granulation, not fine or instant
• •750 ml (3 cups) water, warm, plus 30 ml (2 tbsp) extra if needed
• •60 ml (1/4 cup) vegetable oil or ghee
• •1 tsp black mustard seeds
• •1 tsp chana dal (split chickpeas), optional, for crunch
• •1 tsp urad dal (split black gram), optional, for crunch
• •10 whole fresh curry leaves, must be fresh; dried will not give the same flavour
• •2 whole dried red chillies, broken, or 1 fresh green chilli slit
• •1 whole medium onion, finely chopped
• •150 g (1 cup) mixed vegetables, peas, finely diced carrot and beans; thaw peas if frozen
• •1 tsp salt, or to taste
• •1 tsp sugar, optional, balances acidity
• •15 g (1 tbsp) cashews, halved, optional
• •15 g (1 tbsp) fresh coriander, chopped, to finish
• •1 whole lemon, juice, optional, to finish

Steps

1. 1 Dry-roast the semolina in a heavy pan over medium-low heat for 5-7 minutes, stirring constantly, until it smells nutty and turns a pale gold. Tip out into a bowl and set aside; do not let it brown.
2. 2 Heat the oil or ghee in the same pan over medium heat. Add the mustard seeds and wait until they pop and stop sputtering, about 30 seconds.
3. 3 Add the chana dal, urad dal (if using), broken dried red chillies and cashews. Stir-fry for 30-45 seconds until the dals turn light golden and the cashews smell toasted.
4. 4 Add the curry leaves (stand back, they will splutter) and stir for 5 seconds, then add the chopped onion. Cook for 3-4 minutes until the onion turns translucent at the edges.
5. 5 Add the mixed vegetables and 1/2 tsp salt. Stir-fry for 2-3 minutes until the vegetables are just tender but still bright.
6. 6 Pour in the 750 ml warm water, add the remaining salt and the sugar. Bring to a brisk boil, then reduce heat to low so the liquid is just simmering.
7. 7 Add the roasted semolina to the pan in a slow, steady stream with one hand while stirring continuously with the other, to prevent lumps. Keep stirring for 30 seconds until the semolina is fully incorporated and starts to thicken.
8. 8 Cover with a tight lid, turn the heat to the lowest setting and cook for 4-5 minutes. The semolina should absorb all the water and become soft; if it still feels grainy or dry, splash in the extra 30 ml water, stir, cover and cook 1-2 minutes more.
9. 9 Turn off the heat, keep the lid on and let the upma rest for 3 minutes so the semolina finishes steaming and fluffs up.
10. 10 Uncover, fluff gently with a fork, stir in the chopped coriander and a squeeze of lemon juice if using. Taste and adjust salt. Serve hot on its own or with coconut chutney and a wedge of lemon.