Name: Upma (Thick semolina porridge)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 Cup Semolina (Preferably very coarse); ½ Onion (Chopped); ½ Green chilli (Chopped); 1 tsp Finely cut or grated ginger; A sprig of curry leaves; 2 Cups water (Or 1½ cups according to the consistency); 1 tsp Mustard seeds; 1 tsp Yellow split dry lentil (Chana dal); 1 tsp Clarified Butter (Ghee); 1 tsp finely chopped ginger

Upma (Thick semolina porridge)

2 Jun 2015

by Deepthi (in memoriam)

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Background

Upma (Thick semolina porridge) is one of the Indian breakfasts often made. It can be made in a jiffy and is served hot with coconut chutney or any other chutney. It can be made easily and can even be served as a snack.

Ingredients

1 Cup Semolina (Preferably very coarse)
½ Onion (Chopped)
½ Green chilli (Chopped)
1 tsp Finely cut or grated ginger
A sprig of curry leaves
2 Cups water (Or 1½ cups according to the consistency)
1 tsp Mustard seeds
1 tsp Yellow split dry lentil (Chana dal)
1 tsp Clarified Butter (Ghee)
1 tsp finely chopped ginger

Instructions

In a pan, dry roast the semolina until it is little brown (Taking care it is not burnt). Keep it aside.
In a pan, heat the clarified butter and add the mustard seeds, chana dal, ginger and the curry leaves. Let them splutter.
Add the onion and green chilli and fry it for a few seconds.
Add the water to it. Let the water come to a boil and simmer the flame.
Slowly add the roasted semolina little by little to the boiling water and keep stirring so as not to form lumps.
Make sure that the semolina is thoroughly mixed. It gets thicker very fast, so keep stirring.
Serve hot with chutney.

Tips

For variation, vegetables like carrot, beans and peas can be added along with the onion and cooked before the water is added.
Lemon juice can be squeezed in the end for tangy flavour.