Upma (Indian Semolina Porridge)

Name: Upma (Indian Semolina Porridge)
Ingredients: 1 cup semolina; 1 cup mixed finely-chopped vegetables such as onion, carrots, lima beans, potatoes, capsicum, tomatoes, peas, etc.; 2–3 small green chillies, chopped; ¼-inch piece fresh ginger, chopped; 1 sprig fresh coriander, finely-chopped; 2 tbsp freshly-grated coconut; Salt to taste; ½ tsp sugar; 1 tbsp oil/ghee; 1 tsp mustard seeds; 1 tsp cumin seeds; 1 tsp urad bean; 1 tbsp peanuts; 1 tbsp cashew halves; 1 pinch asafoetida; 4–5 curry leaves

Upma is a popular South Indian dish made from semolina. Several variations of the dish exist including the use of different varieties of ground wheat, rice and even bread.

Ingredients

1 cup semolina
1 cup mixed finely-chopped vegetables such as onion, carrots, lima beans, potatoes, capsicum, tomatoes, peas, etc.
2–3 small green chillies, chopped
¼-inch piece fresh ginger, chopped
1 sprig fresh coriander, finely-chopped
2 tbsp freshly-grated coconut
Salt to taste
½ tsp sugar
1 tbsp oil/ghee
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp urad bean
1 tbsp peanuts
1 tbsp cashew halves
1 pinch asafoetida
4–5 curry leaves

Steps

In a heated saucepan, lightly toast semolina until it changes to a light brown color and gives out a roasted smell. Pour it out onto a dry plate and allow to cool.
To the same pan add ½ tbsp oil/ghee and allow it to heat up (about 1 minute). Now add all the seasoning ingredients, starting first with mustard seeds, cumin, black gram, peanuts, and cashews in that order. Wait for the mustard seeds to crackle and then add asafoetida and curry leaves.
Add the chopped ginger, green chillies, and onions. Sauté for 1 minute, then add the remaining veggies and 1 tbsp coconut. Sauté again for about 1 minute, then add 1½ cups of water and salt. Bring to a boil, lower to a simmer over medium heat, and cover to let the veggies cook for a few minutes.
After the veggies are cooked, remove cover and stir in the sugar. Lower the heat further and start folding in the roasted and cooled semolina slowly while stirring constantly.
Cover and let it cook for a few minutes.
Garnish with the remaining coconut and chopped coriander leaves.

More recipes with semolina, onion, carrots, lima beans, potatoes, bell pepper, tomatoes, peas, chile peppers, ginger, cilantro, coconut, butter, mustard seed, cumin, urad dal, peanuts, cashews, asafoetida or curry leaves

Adapted from “Upma (Indian Semolina Porridge)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.

Ingredients

1 cup semolina

1 cup mixed finely-chopped vegetables such as onion, carrots, lima beans, potatoes, capsicum, tomatoes, peas, etc.

2–3 small green chillies, chopped

¼-inch piece fresh ginger, chopped

1 sprig fresh coriander, finely-chopped

2 tbsp freshly-grated coconut

Salt to taste

½ tsp sugar

1 tbsp oil/ghee

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp urad bean

1 tbsp peanuts

1 tbsp cashew halves

1 pinch asafoetida

4–5 curry leaves

Steps

In a heated saucepan, lightly toast semolina until it changes to a light brown color and gives out a roasted smell. Pour it out onto a dry plate and allow to cool.

To the same pan add ½ tbsp oil/ghee and allow it to heat up (about 1 minute). Now add all the seasoning ingredients, starting first with mustard seeds, cumin, black gram, peanuts, and cashews in that order. Wait for the mustard seeds to crackle and then add asafoetida and curry leaves.

Add the chopped ginger, green chillies, and onions. Sauté for 1 minute, then add the remaining veggies and 1 tbsp coconut. Sauté again for about 1 minute, then add 1½ cups of water and salt. Bring to a boil, lower to a simmer over medium heat, and cover to let the veggies cook for a few minutes.

After the veggies are cooked, remove cover and stir in the sugar. Lower the heat further and start folding in the roasted and cooled semolina slowly while stirring constantly.

Cover and let it cook for a few minutes.

Garnish with the remaining coconut and chopped coriander leaves.