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Upma
Savory semolina porridge from South India
🔥 Intermediate🌅 Breakfast🌿 Vegan🕐 30 min
Semolina, roasted and then simmered in water, with mustard seeds, curry leaves and vegetables. It sits here instead of with the beginners for exactly one reason: the ratio of semolina to water, and the moment you pour it in, decide between "fluffy" and "lumps".
🔥 Intermediate: Several things happening at once, or a dough to manage. It clicks the second time.
Prep10 min
Cook time20 min
Total30 min
Serves3 portions
Contains:
GlutenMustardTree Nuts
Refers to the recipe as written here. Store-bought ingredients may carry traces — please check the packet.
Ingredients
0 of 13✅ All set to cook!
Method
0 of 6🎉 All done — enjoy!
- Roast the semolina in a dry pan for 5–6 minutes, until it smells fragrant and turns from white to sand-colored. Set aside.
- Bring the water to a boil with the salt and keep it hot. This is where upma usually goes wrong: the water has to be boiling.
- Heat the oil, let the mustard seeds pop, roast the urad dal and cashews golden brown, then add the curry leaves.
- Fry the onion, chili and ginger for 3 minutes, add the vegetables and cook along for 4 minutes.
- Turn the heat down low. Stir in the semolina, then pour in the boiling water all at once and stir vigorously right away. It splatters — be careful.
- Keep stirring until all the water is absorbed. Put the lid on, turn off the heat, let it sit for 5 minutes to steam. Fluff with a fork, squeeze lime over it.
Tips
- Ratio of 1 part semolina to 3 parts water by volume. More water gives porridge, less gives dry crumbs.
- Roasting and boiling water together are your insurance against lumps. Skip either one and it will clump.
- No cashews: just leave them out, or use roasted peanuts instead.
Shop the Ingredients
Everything for this recipe is available from us in Munich — in store or delivered.
