A savory South Indian breakfast dish made from dry-roasted semolina tempered with mustard seeds, urad dal, curry leaves, and vegetables. Popular across South India and Maharashtra.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
-
1
Dry roast semolina in a pan until fragrant and slightly golden. Set aside.
-
2
Heat oil, add mustard seeds, urad dal, chana dal, curry leaves, and cashews.
-
3
Add chopped onions, ginger, and green chilies. Sauté until soft.
-
4
Add 2.5 cups water and salt, bring to a boil.
-
5
Slowly add roasted semolina while stirring continuously. Cook covered on low heat for 3 minutes. Add lemon juice.
Did You Know?
Upma is so popular in South Indian railways that it became a running joke about being the default meal on Indian trains.
Chef's Notes
Equipment Tips
- pan
- spatula
The Story Behind Upma
Upma is a traditional South Indian breakfast with roots in Tamil Nadu and Karnataka, where semolina-based preparations have been made for centuries.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!