Upma (Semolina Porridge)

• 1 cup semolina
• 2 cups water
• 1/4 teaspoon turmeric powder
• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 2 curry leaves
• 1/4 cup finely chopped onion
• 1/4 teaspoon asafoetida powder (optional)
• Salt to taste
• Lemon wedges for serving

Steps

1. 1 Heat oil in a medium saucepan over medium heat. Add mustard seeds and let them splutter.
2. 2 Add cumin seeds and curry leaves, frying for about 10 seconds.
3. 3 Stir in the asafoetida and chopped onion, sautéing until translucent.
4. 4 Add turmeric powder and semolina, stirring to coat the grains with oil.
5. 5 Pour in water and add salt, stirring continuously to prevent lumps.
6. 6 Bring to a boil, then reduce heat to low. Cover and cook for about 5 minutes or until the semolina is tender.
7. 7 Remove from heat and let it rest, covered, for an additional 2 minutes.
8. 8 Serve hot with lemon wedges on the side.

Equipment

• Medium saucepan
• Spatula

Variations

• Add roasted peanuts or cashews for a crunchy texture.
• Incorporate vegetables like peas, carrots, or beans for added nutrients.

Substitutions

• If semolina is unavailable, use fine cornmeal as a substitute, adjusting water as needed.

Pairings

• Crispy papadums
• Coconut chutney

Nutrition

Tips

• For extra flavor, add chopped cilantro or grated coconut before serving.
• Adjust the water quantity for a thicker or thinner consistency.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or milk.

Freezing: Does not freeze well due to texture changes.

Serving Suggestions

• Serve with crispy vada or idli on the side for a traditional South Indian breakfast experience.
• Pair with a cup of chai for a comforting start to your day.

FAQ