Satya Chai Lounge Upma

11:20 am on 13 April 2018

Upma is a traditional breakfast food in South India and,  it’s very much a comfort food. It’s high-carb and feel-good, with strong, simple flavours and silky textures (and it’s times when you’re sick or have a sore throat that it’s most appreciated!)


1 cup semolina

2 tbsp oil

1 tsp black mustard seeds

1 tsp cumin

1 tsp split chickpeas

1⁄2 tsp split pigeon peas

1 dried red chilli

6 curry leaves

1⁄2 yellow onion, finely chopped

2 green chilli, finely chopped

1 tsp ginger, finely chopped

3 cups water

1⁄2 tsp sugar

1⁄2 tsp salt

1 tsp butter

Juice from half a lemon

2 tbsp fresh coriander, finely chopped


Dry roast the semolina on a low flame for 2—3 minutes. Set aside to cool completely.

In a large pan, heat the oil and add the black mustard seeds, split chickpeas, split pigeon peas, dried red chilli and curry leaves.
Add cumin for flavour. Sauté until the mustard seeds pop. Add in the onion and sauté well. Sauté the green chillis and ginger. Pour in water and boil. Add sugar, salt, and butter. Mix well.

Keeping the flame on low, slowly add the roasted semolina, stirring continuously. This helps to prevent any lumps forming. Cover and simmer on a low flame for 5 minutes or until upma is cooked.

Add lemon juice and coriander leaves. Mix well. Serve either plain or with chutney.



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