Upma is a popular South Indian dish made from semolina (suji or rava) and seasoned with spices and vegetables. A step-by-step guide on how to make Upma:
Ingredients:
- 1 cup semolina (suji or rava)
- 2 tablespoons oil or ghee
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal (split black gram)
- 1 teaspoon chana dal (split chickpeas)
- 1/2 cup finely chopped onions
- 1/4 cup finely chopped carrots
- 1/4 cup finely chopped beans
- 1/4 cup green peas
- 1-2 green chilies, finely chopped
- 1 tablespoon grated ginger
- A pinch of asafoetida (hing)
- 8-10 curry leaves
- 2.5 cups water
- Salt to taste
- Fresh coriander leaves for garnish
- Lemon wedges for serving (optional)
Instructions:
1. Roast Semolina:
- Dry roast the semolina in a pan on low to medium heat until it becomes aromatic and slightly golden. Keep stirring to avoid burning. Once roasted, set it aside.
2. Heat Oil:
- In the same pan, heat oil or ghee.
3. Add Mustard Seeds:
- Add mustard seeds to the hot oil. Let them splutter.
4. Add Urad Dal and Chana Dal:
- Add urad dal and chana dal. Saute until they turn golden brown.
5. Add Asafoetida and Curry Leaves:
- Add a pinch of asafoetida (hing) and curry leaves. Stir for a few seconds.
6. Add Chopped Onions:
- Add finely chopped onions and sauté until they become translucent.
7. Add Vegetables:
- Add chopped carrots, beans, green peas, green chilies, and grated ginger. Cook for a few minutes until the vegetables are slightly tender.
8. Add Roasted Semolina:
- Lower the heat and add the roasted semolina to the pan. Mix well to combine with the vegetables.
9. Boil Water:
- In a separate pan, bring 2.5 cups of water to a boil.
10. Pour Boiling Water:
- Carefully pour the boiling water into the semolina mixture. Stir continuously to avoid lumps.
11. Season with Salt:
- Add salt to taste and continue stirring. The mixture will thicken as the semolina absorbs the water.
12. Cover and Cook:
- Cover the pan with a lid and let it cook on low heat for about 5-7 minutes. Stir occasionally to ensure even cooking.
13. Garnish and Serve:
- Once the Upma is cooked and has a fluffy texture, garnish it with fresh coriander leaves. You can also squeeze some lemon juice on top if desired.
14. Serve Hot:
- Serve Upma hot with chutney, pickle, or yogurt on the side.
Upma is a versatile dish that can be customized with various vegetables and spices according to your taste. It's a wholesome and satisfying breakfast option.