No 1. Upma Recipe: A Simple and Delicious Indian Breakfast Delight

What is Upma?

Upma recipe is a traditional Indian breakfast dish that originated in South India but is now enjoyed throughout the country. It is made from semolina, which is a coarse wheat grain, but can also be prepared using rice flour, oats, or vermicelli. The dish is seasoned with a variety of aromatic spices and vegetables, making it a flavorful and nutritious meal to kickstart the day.

Tips for a Perfect Upma Recipe

Use fresh and colorful vegetables to enhance the visual appeal of your Upma.
Adjust the quantity of water to achieve your preferred Upma consistency – whether you like it soft and fluffy or slightly dry. To make it more flavorful, you can add roasted cashews or peanuts to the Upma. Serve with a squeeze of lemon juice and fresh coriander leaves for a flavorful garnish.

Upma Recipe

Ingredients

• 1 cup semolina (rava)
• 2 tablespoons ghee or vegetable oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/4 cup chopped onions
• 1/4 cup chopped carrots
• 1/4 cup chopped beans
• 1/4 cup green peas
• 2-3 green chilies (finely chopped)
• 1 tablespoon grated ginger
• A pinch of asafetida (hing)
• 8-10 curry leaves
• 2 cups water
• Salt to taste
• Fresh coriander leaves for garnish
• Lemon wedges (optional)

Instructions

• Preparing the Ingredients

  Before we start cooking, let's get all our ingredients ready. Chop the vegetables, and keep them aside. Also, measure the semolina, water, and other spices according to the recipe.
• Tempering the Spices

  Place a heavy-bottomed pan on medium heat and add ghee or vegetable oil. Add the cumin and mustard seeds to the heated oil. Give them a moment to sputter.
• Roasting the Semolina

  Add the minced ginger, green chiles, and chopped onions. Sauté until the onions turn translucent. Now, add the chopped vegetables (carrots, beans, and green peas) and continue to sauté for a couple of minutes.
• Cooking the Upma

  Reduce the heat to low and slowly add the semolina to the pan while continuously stirring to avoid lumps. Roast the semolina until it turns golden brown and releases a nutty aroma.

  In a separate saucepan, bring water to a boil and add a pinch of asafetida and curry leaves. Carefully pour the boiling water into the semolina mixture and stir quickly to prevent lumps from forming. Season with salt and cover the pan with a lid. Allow the Upma to cook on low heat for 5-7 minutes until it absorbs all the water.

Course: Breakfast

Cuisine: Indian

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