Upma

Upma, a staple in South Indian cuisine, is a savory porridge that’s beloved for its simplicity, nutrition, and comforting warmth. Made primarily from semolina (rava), it’s a versatile dish that can be enriched with various vegetables, nuts, and spices, making it both a wholesome and delightful meal to start the day. Its ease of preparation combined with a hearty and satisfying taste has earned Upma a place in households across India, where it’s enjoyed not just for breakfast but also as a quick snack or light dinner.

The beauty of Upma lies in its texture and flavor, which can be adjusted according to personal preference. Some like it moist and soft, while others prefer it drier and fluffier. It’s a perfect example of how simple ingredients, when cooked with care, can transform into something incredibly satisfying and delicious. Upma’s comforting consistency and nourishing ingredients provide a balanced meal, making it a favorite among those seeking both taste and health benefits in their breakfast.

Ingredients

• 1 cup semolina (rava/suji)
• 2 tablespoons vegetable oil or ghee
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1-2 green chilies, finely chopped (adjust to taste)
• 1 medium onion, finely chopped
• 1 small carrot, finely chopped
• 1/4 cup green peas (fresh or frozen)
• A few curry leaves
• 2 1/2 cups water
• Salt to taste
• 1/2 teaspoon sugar (optional)
• 2 tablespoons fresh coriander leaves, chopped for garnish
• Juice of half a lemon

Step-wise Process

1. Dry roast the semolina on medium heat for a few minutes until it’s lightly golden and aromatic. Keep stirring to avoid burning. Once done, transfer it to a plate and set aside.
2. In the same pan, heat the oil or ghee. Add mustard seeds and let them splutter. Then add cumin seeds, green chilies, and curry leaves.
3. Add the chopped onions and sauté until they turn translucent. Follow this with the chopped carrots and peas, cooking until they’re soft.
4. Pour in the water, add salt to taste, and bring it to a boil. If using, add sugar at this stage.
5. Gradually add the roasted semolina to the boiling water, stirring continuously to avoid lumps.
6. Reduce the heat to low and cover the pan. Let it cook for 5-7 minutes, or until the water is absorbed and the Upma has a fluffy texture.
7. Turn off the heat, add lemon juice, and mix gently. Cover and let it sit for a couple of minutes.

Servings

This recipe serves 4 people.

Time Required

• Prep time: 10 minutes
• Cooking time: 20 minutes
• Total time: 30 minutes

Important Points to remember to make good Upma

Ensure that the semolina is roasted well before adding it to the water; this prevents the Upma from becoming sticky. Constant stirring while adding semolina is crucial to avoid forming lumps. Adjust the amount of water as needed to achieve your preferred consistency.

How to Serve Upma

Serve the Upma hot, garnished with chopped coriander leaves. It pairs beautifully with coconut chutney or pickle on the side. For an extra touch, sprinkle some sev (crunchy chickpea flour noodles) or roasted nuts on top for added texture and flavor.

Upma stands out as a testament to the beauty of Indian cuisine, where simplicity meets flavor to create a dish that’s both comforting and satisfying. Its versatility allows it to be adapted to suit different tastes and dietary preferences, making it a beloved choice for breakfast or any meal of the day. Whether you’re new to Indian cooking or a seasoned pro, making Upma is a delightful way to bring a piece of India’s culinary heritage into your kitchen.

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