Quick and Easy Upma Recipe | Healthy South Indian Breakfast
Upma is a simple yet versatile dish that can easily become a staple in your breakfast routine. With its quick preparation and endless customization options, it’s a meal that offers both nutrition and flavor. Try this Upma recipe today and start your day with a delicious and healthy breakfast!
Servings 4
Calories
Ingredients
- 2 cup Semolina Rava/Sooji
- 5 cups of Water
- 1 cup Carrot chopped
- 1 cup green peas frozen/freash
- 1 medium size tomato chopped
- 1 onion large chopped,
- 2 tablespoons Oil or Ghee
- 1 teaspoon Mustard Seeds
- 1 teaspoon Urad Dal
- 1 teaspoon Chana Dal
- 2 tsp peanuts
- 2 tsp cashewnuts optional
- 1-2 Green Chilies chopped
- 1 sprig Curry Leaves
- 1 teaspoon Ginger grated
- Salt: to taste
- Fresh Coriander Leaves: for garnish
- 2 tbsp curd: optional
Instructions
Cook the Vegetables:
- Pour water into a deep pan and add chopped carrot, tomatoes and frozen peas with 1/4 tsp of salt.
- Please bring them to a boil over medium heat for about 5 minutes, remove from the flame and Keep them aside.
Roast the Semolina:
- Second Step dry roast the raw semolina in a pan over medium heat until it turns light golden. This enhances the flavour and prevents it from becoming lumpy when cooked. Once done, set it aside.
- If you are using roasted semolina then this step is not required.
Prepare the Tempering:
- In the same pan, heat oil or ghee. Add chana dal, urad dal, peanuts, and cashew nuts and fry them for 1-2 minutes.
- Now add ginger, mustard seeds, chopped green chilli, curry leaf and Asafoetida. Fry them till the colour of the nuts colour changes to golden brown.
Cook the upma:
- Add chopped onion and salt and roast till it turns translucent.
- Now add roasted semolina and roast the whole thing for 2-3 mins in low flame.
- finally, Add vegetables along with the vegetable stock and stir it well, then add chopped coriander leaves and beaten curd& cook it for a while. Lower the heat and cook for 2-3 minutes until the Upma thickens to your desired consistency.
Garnish and Serve:
- Once cooked, garnish the Upma with fresh coriander leaves and a squeeze of lemon juice for an extra zing. Serve hot with coconut chutney or pickle on the side.
Video
Notes
Tips for Making the Perfect Upma
- Roast the Semolina Properly: This step is crucial to get the perfect texture and prevent lumps.
- Customize with Vegetables: You can add vegetables like beans, tomatoes, or even nuts for added crunch.
- Serve Fresh: Upma tastes best when served hot. It can dry if left to cool, so enjoy it fresh from the pan.