Recipe type: Breakfast
Upma is a common breakfast item in India. Upma has its origin in South India. It is a very nourishing and simple to prepare dish, which can be eaten at any time of the day for snacking. Its wholesome quality makes it an ideal substitute for a full meal for some people.
- Vegetable oil – 2 tbsps
- Semolina – 1 cup
- Curry leaves – 5 to 6
- Green chilies – 2
- Grated ginger – 1” piece
- Mustard seeds – ¾ tsp
- Finely chopped onions – 2 medium sized
- Chopped tomatoes – 2 medium sized
- Salt to taste
- Hot water – 2 Cups
- Turmeric powder – a pinch
- Juice of ½ lime
- Copped coriander to sprinkle
- Place a pan on a medium flame and roast the semolina lightly.
- Stirring should be vigorous and the semolina should not be allowed to turn brown. When done, keep on one side in a plate.
- Heat the oil in a pan, add mustard seeds, curry leaves and green chilies.
- When the spluttering comes to an end, grate and add ginger.
- Stir for one minute. Now add onions till they turn soft and translucent. Then add tomatoes, till they too turn soft.
- Add hot water, salt and turmeric and bring to a boil.
- Now add the roasted semolina slowly (bit by bit), stirring constantly to prevent lumps from forming.
- Cook and simmer till the semolina transforms into a thick porridge, then turn off the fire. Then squeeze lime juice over the upma dish and mix properly.
- Sprinkle chopped coriander on top for garnish and serve piping hot.
- Upma can also be made with chopped vegetables for variation. The vegetables have to be boiled and stirred with the semolina.