Indian
👍 Beginner Friendly
15 mineasy
IndianBrunch
Recipe Story
origins & traditionsUpma is a beloved South Indian comfort food that transforms humble semolina into a flavorful and satisfying dish. This recipe features dry-roasted semolina cooked with mustard seeds, cumin, fresh ginger, green chilies, and juicy tomatoes. The addition of cashews provides a delightful crunch, while curry leaves and turmeric infuse the dish with authentic Indian flavors. Often enjoyed as a breakfast or brunch staple across South India, upma is both nourishing and quick to prepare. The dish can be customized with vegetables like peas, carrots, or beans, and is typically served hot with a side of yogurt or pickle. This wholesome one-pot meal offers a perfect balance of textures and tastes, making it an ideal choice for busy mornings or leisurely weekend brunches.
Instructions
step by step0/12 done
Heat vegetable oil in a large skillet or kadai over medium heat. Add mustard seeds and cumin seeds and let them splutter for about 30 seconds.
Add chopped onions and sauté until they turn translucent, about 3-4 minutes.
Add grated ginger, chopped green chilies, and curry leaves. Sauté for 1 minute until fragrant.
Add diced tomatoes and cook until they soften and break down, about 3-4 minutes.
Add turmeric powder, salt, and black pepper. Mix well.
Pour in 3 cups of water and bring to a boil.
Meanwhile, dry roast the semolina in a separate pan over low heat for 3-4 minutes until it becomes fragrant and slightly golden. Set aside.
Once the water is boiling, reduce heat to medium-low and gradually add the roasted semolina while stirring continuously to prevent lumps.
Keep stirring for 2-3 minutes until the mixture thickens and the semolina absorbs all the water.
In a small pan, heat a teaspoon of oil and fry cashew nuts until golden. Add to the upma.
Cover and let it rest for 2 minutes.
Fluff with a fork, garnish with fresh cilantro, and serve hot.
Spiced Semolina Upma with Ginger and Tomatoes
4.4 (18)
A savory South Indian breakfast dish made with roasted semolina, aromatic spices, fresh ginger, and tomatoes. This warming one-pot meal is ready in under 30 minutes and perfect for a hearty brunch.
easy
30 min
4 servings
Ingredients
0 of 9 checked
Main Ingredients
- 3 tablespoons vegetable-oil
- 1 pieces onions, finely chopped
- 2 pieces tomatoes, diced
Spices
- 1 teaspoons cumin
- 1/2 teaspoons turmeric
Aromatics
- 2 teaspoons ginger, grated
Seasonings
- 1 teaspoons salt
- 1/2 teaspoons black-pepper
Garnish
- 3 tablespoons cilantro, chopped (optional)
Chef Tips
expert advice•For a fluffier texture, roast the semolina until it is light golden and fragrant but not browned.
•Stir continuously while adding semolina to the boiling water to avoid lumps.
•You can add vegetables like green peas, carrots, or green beans along with the tomatoes for added nutrition.
•Adjust the consistency by adding more or less water - some prefer it drier while others like it softer.
•For a richer version, substitute ghee for vegetable oil.
•Fresh curry leaves make a significant difference in flavor, but dried can be used if fresh are unavailable.
•This dish pairs wonderfully with yogurt, pickle, or a simple raita.
•Leftover upma can be shaped into patties and pan-fried for a delicious next-day meal.
