Upma

Upma is South India's beloved breakfast: golden roasted semolina cooked soft and fluffy with onions, vegetables, and a crackling tempering of mustard seeds, curry leaves, and green chilli. It is ready in half an hour and best eaten hot with a spoonful of ghee on top.

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

Servings

4 servings

Calories

310

Ingredients

• 1 cup fine semolina (rava)
• 2 tablespoons ghee
• 1 teaspoon mustard seeds
• 1 teaspoon urad dal
• 8 curry leaves
• 1 onion, finely chopped
• 1 green chilli, slit
• 1/2 cup mixed vegetables (carrot, peas)
• 1 teaspoon grated ginger
• 2 1/2 cups hot water
• Salt, to taste
• 2 tablespoons chopped coriander
• 1 tablespoon lemon juice

Instructions

1. Dry-roast the semolina in a pan over medium heat for 4 to 5 minutes until fragrant and lightly golden, then set aside.
2. Heat the ghee and add the mustard seeds; when they pop, add the urad dal, curry leaves, and green chilli.
3. Add the onion and ginger and cook for 3 minutes until soft, then stir in the vegetables.
4. Pour in the hot water and salt, bring to a boil, then lower the heat.
5. Sprinkle in the roasted semolina a little at a time, stirring constantly to avoid lumps, and cook for 3 to 4 minutes until thick and fluffy.
6. Cover and rest for 2 minutes, then fluff with a fork and finish with coriander and lemon juice.

Pro tips

• Roasting the semolina first is what keeps upma fluffy instead of sticky.
• Always add hot water, never cold, or the semolina will clump.
• Add the semolina slowly while stirring — dumping it in all at once causes lumps.

Frequently asked questions