Recipe
Upma
The Story
Upma is the everyday breakfast that every South Indian household knows by
heart — semolina cooked with tempered spices, curry leaves, and whatever
vegetables are on hand. It’s humble, filling, and endlessly adaptable,
which is exactly why it’s stayed a favorite across generations.
- Semolina (rava) 1 cup
- Onion 1, finely chopped
- Green chili 2, chopped
- Mustard seeds 1 tsp
- Urad dal 1 tsp
- Curry leaves 8-10
- Carrot 1, finely chopped
- Water 2.5 cups
- Oil 2 tbsp
- Salt to taste
- Coriander leaves for garnish
-
1
Dry roast semolina in a pan until light golden and aromatic. Set aside.
-
2
Heat oil in the same pan, add mustard seeds and urad dal, let them splutter.
-
3
Add curry leaves, green chilies, and onion, saute until onion softens.
-
4
Add chopped carrot and cook for 2 minutes.
-
5
Add water and salt, bring to a boil.
-
6
Lower the heat and slowly stir in the roasted semolina, stirring continuously to avoid lumps.
-
7
Cover and cook on low heat for 3-4 minutes until the water is fully absorbed.
-
8
Garnish with coriander leaves and serve hot.
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