Semolina Upma
A quick, savory South Indian breakfast of toasted semolina cooked with mustard seeds, curry leaves, and a hint of lime. Ready in about 20 minutes, this comforting dish is perfect for a weekday morning or a light dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 350
- Protein
- 8g
Ingredients
- 1 cup semolina (rava)
- 2 cups water
- 1 medium yellow onion
- 1 teaspoon mustard seeds
- 10 leaves curry leaves
- 1 whole lime
Instructions
- 1
Heat 2 tbsp oil in a skillet over medium. Add 1 tsp mustard seeds and 10 curry leaves; cook until seeds pop, about 1 minute.
- 2
Add 1 chopped onion and cook until soft and golden, about 5 minutes.
- 3
Add 1 cup semolina and toast, stirring constantly, until fragrant and lightly browned, about 3 minutes.
- 4
Pour in 2 cups water and 1 tsp salt. Stir well, reduce heat to low, and cook until water is absorbed and upma is fluffy, about 5 minutes.
- 5
Squeeze juice from 1 lime over the upma, stir, and serve hot with toast and coconut chutney if desired.
Tools you’ll need
- skillet
- wooden spoon
- knife
- cutting board
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