Upma is a popular South Indian breakfast dish made from semolina (also known as rava or suji) and flavored with a simple tempering of spices, onions, and curry leaves. It's quick to prepare, light, and comforting, making it a perfect meal for any time of day. Upma is often served with chutney, sambar, or even plain yogurt.
Ingredients:
1 cup semolina (rava or suji)
1 small onion, finely chopped
1-2 green chilies, finely chopped
1 tsp mustard seeds
1 tsp urad dal (split black gram)
1 tsp chana dal (Bengal gram)
8-10 curry leaves
1/2 tsp cumin seeds (optional)
2 tbsp oil or ghee
2 1/2 cups water
Salt to taste
1/4 tsp turmeric powder (optional)
A pinch of asafoetida (hing)
1 tbsp chopped coriander leaves (for garnish)
1 tbsp grated coconut (optional, for garnish)
Lemon juice (optional, for a tangy flavor)
Cashew nuts or peanuts (optional, for extra crunch)
Instructions:
1. Roast the Semolina:
Dry roast the semolina in a pan on low to medium heat for 4-5 minutes, stirring constantly. It should turn slightly golden and fragrant. Remove from the pan and set aside.
2. Prepare the Tempering:
Heat oil or ghee in the same pan. Add mustard seeds and let them splutter.
Add urad dal and chana dal, and fry until they turn golden brown.
Add curry leaves, green chilies, cumin seeds (if using), and a pinch of asafoetida. Fry for a few seconds until aromatic.
3. Sauté the Onions:
Add the finely chopped onions to the pan and sauté until they turn soft and translucent.
If you're using turmeric powder, add it now and stir well.
4. Boil Water:
Add 2 1/2 cups of water to the pan along with salt. Bring it to a boil.
5. Add the Roasted Semolina:
Once the water comes to a rolling boil, slowly add the roasted semolina while stirring continuously to prevent lumps from forming.
6. Cook the Upma:
Lower the heat and cover the pan. Let the upma cook for about 3-4 minutes, stirring occasionally, until the semolina absorbs the water and becomes soft and fluffy.
If you're adding cashew nuts or peanuts, you can roast them separately in a little oil and add them at this stage for extra crunch.
7. Finish and Garnish:
Once the upma is cooked, turn off the heat and fluff it with a fork. Add a splash of lemon juice for tanginess if desired.
Garnish with chopped coriander leaves and grated coconut (optional).
8. Serve:
Serve the upma hot with coconut chutney, sambar, or just as it is.
Tips:
Consistency: If you prefer a softer upma, add a little extra water. For a firmer texture, reduce the water slightly.
Variation: You can add vegetables like peas, carrots, beans, or even tomatoes to make the upma more nutritious.
Crunch: Cashews or roasted peanuts add a delightful crunch to upma, but they are optional.
Upma is a versatile dish, and its simplicity allows for endless customization. Whether you make it plain or with vegetables, it remains a comforting and satisfying meal.