Semolina is cooked in all over India. As its name varies from the different parts of the country, the way its preapared also varies from state to state. In the eastern parts its cooked more often as a sweet. Here in the southern part my neighbor taught me to cook it in the South Indian style. They call it Upma here. It tastes so good, and is a wholesome breakfast option with little oil. This version of the upma doesn’t contain any vegetables, if you wish, you can also add vegetables like cauliflower, carrot, potatoes, or anything of your choice.
Semolina (Suji): 2 cups
Curry leaves: 6 -7
Mustard Seeds (Sarse dana): 1 teaspoon
Onion (Peyaj): 1 medium size, chopped finely
Tomato: 1 small, chopped into small pieces
Sunflower oil (Sada tel): 1 teaspoon
Sugar (Chini): 1 teaspoon
Water: 1 ½ cup
Salt to taste
- Heat oil in a wok, throw in the mustard seeds and curry leaves, toss for 30 seconds
- Add the chopped onions and sauté till golden brown
- Pour in the tomatoes, add salt and fry till oil starts leaving from the mixture
- Add the semolina and mix well with the fried spices
- Put in the sugar and water
- Cook till the semolina becomes soft, add more water if necessary
Serve with chutney or just have it as a wholesome breakfast. Check for more updates here, till then Happy Cooking and Happy Eating.
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2 thoughts on “Upma”
How interesting! I just realised that we mainly use semolina for sweet dishes and I’ve never seen it as an ingredient in savoury dish. Looks similar to veggie coucous and really delish!
Thanks for sending it my way 🙂
Happy New Year to you and your family!
Thanks & Happy New Year