Upma
Upma is a comforting and easy-to-make Indian breakfast dish made from semolina, vegetables, and spices. It's a popular street food in India and is often served with chutney or sambar. Our version of upma is simple to follow and packed with flavor, thanks to the addition of sautéed vegetables and aromatic spices.
Upma has a long and storied history in India, dating back to the ancient Vedic period. It is believed to have originated as a simple dish made from semolina and water, and over time, vegetables and spices were added to enhance its flavor. Upma is a versatile dish that can be made with a variety of ingredients, and it is often customized to suit regional tastes and preferences. Our version of upma is inspired by the classic South Indian recipe, and we've added a few of our own touches to make it even more flavorful and satisfying.
Upma Upma Upma Upma
Prep time: 15 | Cook time: 10 | Serves: 4
Ingredients
  • 1 cup semolina
  • 1 cup water
  • 1/4 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped carrots
  • 1 tablespoon vegetable oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
Instructions
  1. In a medium saucepan, combine the semolina and water. Bring to a boil, then reduce heat and simmer for 5 minutes, or until the semolina is cooked through.
  2. Heat the oil in a large skillet over medium heat. Add the onion, green pepper, and carrots and cook until softened.
  3. Add the mustard seeds and cumin seeds to the skillet and cook until they begin to pop.
  4. Stir in the cooked semolina and cook for 1-2 minutes, or until heated through.
  5. Serve hot with your favorite chutney or sambar.
Why It Works
  • Soaking the semolina in water before cooking helps to hydrate it and prevent it from becoming gummy.
  • Sautéing the vegetables before adding them to the semolina helps to develop their flavor and add a touch of sweetness to the dish.
  • Using a combination of mustard seeds and cumin seeds adds a warm and earthy flavor to the upma.
  • Adding a touch of turmeric powder gives the upma a beautiful golden color and adds a subtle hint of spice.