About the Recipe
Upma is a warm, savoury semolina porridge from South India, often enjoyed with mustard seeds, curry leaves, and mixed vegetables. It’s light, comforting, and easy to digest.
Ingredients
1 cup semolina (rava/sooji), use fine or medium
1 medium onion, finely chopped
2 green chillies, slit lengthwise
½ tsp AZUE’s Grandma’s Special Nuska Turmeric Powder
half a cup of chopped carrot
half a cup of green peas
½ tsp mustard seeds
8–10 curry leaves
Salt to taste
2½ cups water
2 tbsp oil or ghee
Preparation
Dry roast semolina in a pan on low heat for 3–4 minutes until fragrant, stirring continuously to avoid burning. Remove and set aside.
Heat oil or ghee in the same pan over medium heat. Add mustard seeds and curry leaves; wait for them to splutter.
Add chopped onions and green chillies, sauté until onions turn translucent.
Add turmeric powder and salt; mix well.
Pour water into the pan and bring it to a boil.
Gradually add roasted semolina to boiling water, stirring constantly with a whisk or spoon to prevent lumps.
Reduce heat to low and cook for 4–5 minutes, stirring occasionally, until the upma thickens and is fluffy.
Turn off the heat and serve hot, garnished with fresh coriander if desired.
Grandma's Nuska
Add semolina slowly and keep stirring while pouring into water, this prevents lumps and keeps the upma smooth. Add finely chopped carrots, beans, or peas for extra flavour and nutrition. Use ghee instead of oil for a richer, more authentic taste.