South Indian Upma Recipe: A Classic Breakfast Dish

• 1 cup semolina (rava or sooji)
• 2 cups water
• 1 onion, finely chopped
• 1 green chili, chopped
• 1/2 inch ginger, grated
• 1/4 cup green peas
• 1/4 cup carrots, finely chopped
• 1/4 cup beans, finely chopped
• 1/4 tsp mustard seeds
• 1/4 tsp cumin seeds
• 1/4 tsp urad dal (black gram lentils)
• 1/4 tsp chana dal (split Bengal gram lentils)
• 1/4 tsp turmeric powder
• 1 tbsp oil or ghee
• Salt to taste
• Coriander leaves, chopped (for garnish)

Instructions:

1. Dry roast the semolina in a pan on low heat until it turns light brown. Keep stirring continuously to avoid burning. Once done, transfer it to a plate and keep aside.
2. In the same pan, heat oil or ghee and add mustard seeds, cumin seeds, urad dal, and chana dal. Fry them for a few seconds until the mustard seeds start spluttering.
3. Add chopped onions, green chili, and grated ginger. Sauté until the onions turn translucent.
4. Add chopped vegetables, salt, and turmeric powder. Mix well and cook for 2-3 minutes.
5. Add 2 cups of water and bring it to a boil.
6. Slowly add the roasted semolina to the pan, stirring continuously to avoid lumps.
7. Cover the pan and cook the upma on low heat for 5-7 minutes, or until the water is absorbed and the semolina is cooked.
8. Once done, garnish with chopped coriander leaves and serve hot with coconut chutney or pickle.