Upma
A savory South Indian semolina breakfast, quick to make and full of flavor with vegetables, curry leaves, and mustard seeds. Served with coconut chutney and sambar.
- Total time
- 20 min
- Servings
- 2
- Calories
- 350
- Protein
- 10g
Ingredients
- 1 cup semolina (sooji/rava)
- 1 cup mixed vegetables (carrots, peas, beans)
- 10 leaves curry leaves
- 1 teaspoon mustard seeds
- 2 tablespoons chana dal (split chickpeas)
- 2 tablespoons oil
Instructions
- 1
Dry roast the 1 cup semolina in a pan over medium heat until fragrant and lightly golden, about 5 minutes. Set aside.
- 2
Heat 2 tbsp oil in the same pan. Add 1 tsp mustard seeds and 2 tbsp chana dal; cook until seeds pop and dal turns golden, about 2 minutes.
- 3
Add 10 curry leaves and 1 cup mixed vegetables. Sauté for 3-4 minutes until vegetables are slightly tender.
- 4
Pour in 2 cups water and 1 tsp salt. Bring to a boil, then reduce heat to low.
- 5
Slowly stir in the roasted semolina, mixing constantly to avoid lumps. Cook until water is absorbed and upma is fluffy, about 5 minutes. Serve hot with coconut chutney and sambar.
Tools you’ll need
- large skillet or pan
- spatula
- measuring cups and spoons
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