Upma is a popular fragrant, savoury South Indian breakfast dish made with semolina (rava) and vegetables. Here’s a simple recipe to make upma:
Ingredients:
- Semolina (rava): 1 cup (preferably fine variety)
- Oil or ghee: 2 tbsp
- Mustard seeds: 1 tsp
- Urad dal (split black gram): 1 tsp
- Chana dal (split chickpeas): 1 tsp
- Cashews: 10-12 (optional)
- Green chilies: 1-2, finely chopped
- Ginger: 1-inch piece, grated or finely chopped
- Curry leaves: A few
- Onion: 1, finely chopped
- Carrot: 1 small, finely chopped (optional)
- Beans: 3-4, finely chopped (optional)
- Tomato: 1, chopped (optional)
- Water: 2 cups
- Salt: to taste
- Coriander leaves: For garnish (optional)
- Lemon juice: 1 tbsp (optional)
Instructions:
- Roast the Rava:
- In a pan, dry roast the semolina (rava) on medium heat for 4-5 minutes until it turns light golden and aromatic. Keep stirring to prevent burning. Set aside.
- Prepare Tempering:
- In the same pan, heat oil or ghee. Add mustard seeds and let them splutter.
- Add urad dal, chana dal, and cashews. Fry until the dals turn golden brown and the cashews are crisp.
- Add the chopped green chilies, ginger, and curry leaves. Sauté for a minute until aromatic.
- Add Vegetables:
- Add the chopped onions, carrot, beans, and tomato (if using). Sauté for 3-4 minutes until the vegetables soften.
- Add Water and cook:
- Add water to the pan. Bring it to a boil. Add salt to taste.
- Once the water boils, reduce the heat to low.
- Add Semolina:
- Slowly add the roasted semolina to the boiling water while stirring continuously to avoid lumps.
- Stir well and cook on low heat for 3-4 minutes until the water is absorbed and the upma thickens.
- Finishing Touches:
- Turn off the heat. Add lemon juice and garnish with fresh coriander leaves.
- Serve hot with chutney or sambar.
Enjoy delicious and nutritious upma!