Authentic South Indian Upma Recipe

Ingredients

  • 1 cup of Semolina (Rava)
  • 2 tablespoons of Vegetable Oil
  • 1 teaspoon of Mustard Seeds
  • 1 teaspoon of Chana Dal (split chickpeas)
  • 1 teaspoon of Urad Dal (split black gram)
  • 1 Green Chili, finely chopped
  • 1 inch piece of Ginger, finely chopped
  • 10-12 Curry Leaves
  • 1 medium-sized Onion, finely chopped
  • 1 medium-sized Tomato, finely chopped
  • 2 1/2 cups of Water
  • 1/2 teaspoon of Turmeric Powder
  • Salt to taste
  • 2 tablespoons of fresh Coriander Leaves, chopped
  • 1 tablespoon of Lemon Juice
  • 1 tablespoon of Ghee (clarified butter), optional

Steps and instructions

  1. Heat a pan on medium heat and dry roast the semolina till it becomes fragrant and starts to change color. Stir continuously to prevent burning. Transfer the roasted semolina to a bowl and set aside.
  2. In the same pan, heat the vegetable oil. Add the mustard seeds and let them splutter.
  3. Add the chana dal and urad dal to the pan and sauté till they turn golden brown. Then, add the chopped green chili, ginger, and curry leaves. Sauté for a few seconds.
  4. Add the chopped onions to the pan and sauté till they turn transparent. Then add the chopped tomatoes and cook till they become soft.
  5. Add the water, turmeric powder, and salt to the pan and bring to a boil.
  6. Once the water starts boiling, lower the heat and add the roasted semolina slowly, stirring continuously to avoid lumps.
  7. Cover the pan and let the semolina cook on low heat till all the water is absorbed and the semolina is cooked through. This will take around 5-7 minutes.
  8. Once the upma is cooked, add the chopped coriander leaves, lemon juice, and ghee (if using). Mix well.
  9. Turn off the heat and let the upma sit covered for a few minutes before serving.

Tools for making

  • Pan - A medium-sized pan to roast the semolina and cook the upma.
  • Stovetop - A heat source to cook the upma.
  • Spatula - A utensil for stirring and flipping the ingredients while cooking.
  • Bowl - A container to transfer the roasted semolina.
  • Knife - A sharp knife to chop the green chili, ginger, onion, and tomato.
  • Cutting Board - A surface to chop the vegetables.
  • Measuring Cup - A cup to measure the semolina and water accurately.
  • Tablespoon - A spoon to measure the oil, coriander leaves, lemon juice, and ghee.

Recipe variations

  • Vegetable Upma: Add vegetables like carrots, peas, bell peppers, and beans to make it more nutritious and colorful.
  • Spicy Upma: Increase the quantity of green chili or add red chili powder for a spicier version.
  • Tomato Upma: Increase the quantity of tomatoes or add tomato puree to enhance the tomato flavor.
  • Coconut Upma: Add grated coconut while cooking to give it a subtle coconut flavor.
  • Masala Upma: Add spices like cumin powder, coriander powder, and garam masala to make it more flavorful.
  • Poha Upma: Replace semolina with flattened rice (poha) for a different texture and taste.
  • Broken Wheat Upma: Substitute semolina with broken wheat (dalia) for a healthier version.
  • Quinoa Upma: Replace semolina with quinoa for a gluten-free and protein-rich variation.
  • Paneer Upma: Add cubes of paneer (Indian cottage cheese) for a protein-packed twist.
  • Cashew Upma: Garnish with roasted cashews for an extra crunch and nutty flavor.

Recipe overview

Upma, a classic South Indian breakfast dish, is a savory porridge made from semolina (rava) and a delicate balance of spices. This comforting and nutritious dish is perfect for those seeking a quick and satisfying meal to start their day. It's easy to customize according to your taste preferences, whether you want it spicy, mild, or loaded with vegetables. This recipe will guide you through the process of making Upma, starting from roasting the semolina to the final touch of adding lemon juice for a tangy twist. The dish's rich and hearty texture combined with the flavors of mustard seeds, curry leaves, and other spices create a delightful culinary experience. Whether you're familiar with South Indian cuisine or trying it for the first time, this Upma recipe is sure to charm your taste buds. Happy cooking!

Common questions

  1. Can I use any other type of flour instead of semolina? No, semolina is the traditional and key ingredient in upma. Using any other type of flour will result in a different texture and taste.
  2. Can I skip adding onions and tomatoes? Yes, you can omit onions and tomatoes if you prefer a simpler version of the upma. However, they add flavor and texture to the dish.
  3. Can I use other vegetables in the upma? Yes, you can add vegetables like carrots, peas, bell peppers, or beans to the upma to make it more nutritious and colorful.
  4. Can I use oil instead of ghee? Yes, you can use oil instead of ghee if you prefer a vegan version of the upma. Ghee adds a rich flavor, but it is optional.
  5. Can I make upma in advance? Upma is best enjoyed fresh and hot. While you can prepare it in advance, the texture may become slightly dry. Reheat it gently with a little water or broth before serving.
  6. Can I adjust the spiciness of the upma? Yes, you can adjust the spiciness by increasing or decreasing the amount of green chili used. You can also add some red chili powder or paprika for extra heat.
  7. Can I store leftover upma? Yes, you can store leftover upma in an airtight container in the refrigerator for up to 2 days. Reheat it in a pan or microwave before serving.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to mix the ingredients and the upma together.
  • Pan - A non-stick or stainless steel pan to roast the semolina and cook the upma.
  • Spatula - A flat and wide spatula to stir and mix the ingredients while cooking the upma.
  • Knife - A sharp knife to chop the vegetables and ginger.
  • Cutting Board - A sturdy cutting board to chop the vegetables and ginger.
  • Measuring Cups - Measuring cups to accurately measure the ingredients.
  • Measuring Spoons - Measuring spoons to accurately measure the spices and condiments.
  • Lemon Squeezer - A tool to extract juice from the lemon.
  • Garnish Tray - A tray or plate to hold the chopped coriander leaves for garnishing.
  • Serve Ware - Plates or bowls to serve the prepared upma.

Origin stories

Upma, a wholesome and savory dish, traces its roots back to South India. It is a beloved comfort food that has been passed down from generation to generation, much like the oral traditions of the region. Over the years, it has evolved and adapted to local tastes and preferences, resulting in numerous variations across different households. What makes Upma truly unique is its versatility. It can be enjoyed as a hearty breakfast, a light lunch, or even a satisfying dinner. In fact, it's not uncommon to find South Indian families gathered around the dining table, sharing stories and laughter over a warm bowl of Upma, regardless of the time of day. This humble dish, despite its simplicity, holds a special place in the hearts of South Indians, encapsulating the region's rich culinary heritage and the warmth of its people.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.