Upma Recipe
Upma Recipe (Detailed Step-by-Step)
Ingredients:
For the Roasting:
- Rava/Sooji (Semolina): 1 cup
- Ghee/Clarified Butter: 1 tbsp (optional for added flavor)
For Tempering:
- Oil/Ghee: 2 tbsp
- Mustard Seeds: 1 tsp
- Cumin Seeds: ½ tsp
- Curry Leaves: 8-10
- Green Chilies: 2, finely chopped
- Ginger: 1 tsp, finely grated
- Cashew Nuts: 10-12 (optional)
- Chana Dal (Split Bengal gram): 1 tsp (optional)
- Urad Dal (Black gram, split): 1 tsp
Vegetables (Optional but recommended for a nutritious Upma):
- Onion: 1 small, finely chopped
- Carrot: 1 medium, finely chopped
- Green Peas: ¼ cup
- Capsicum: ½, finely chopped
- Beans: 6-8, finely chopped
Other Ingredients:
- Water: 2½ cups (adjust based on rava coarseness)
- Salt: to taste
- Sugar: 1 tsp (optional, for a balanced taste)
- Fresh Coriander: 2 tbsp, finely chopped
- Grated Coconut: 1 tbsp (optional)
- Lemon Juice: 1 tsp for a tangy flavor
Instructions:
1. Roast the Rava (Semolina)
- Heat a pan on medium flame. Add 1 tbsp of ghee or use a dry pan.
- Add the rava and roast it, stirring continuously, until it turns aromatic and light golden. This takes about 4-5 minutes.
- Remove it from the pan and set aside.
2. Prepare the Tempering
- In the same pan, heat 2 tbsp of oil or ghee.
- Add mustard seeds and let them splutter.
- Add cumin seeds, curry leaves, green chilies, and ginger. Sauté for 30 seconds.
- Add cashew nuts, chana dal, and urad dal. Fry until golden and aromatic.
3. Sauté Vegetables
- Add the chopped onions and sauté until translucent.
- Add the remaining vegetables like carrots, peas, beans, and capsicum.
- Sprinkle a little salt and sauté for 2-3 minutes until the vegetables are cooked.
4. Boil Water
- Add 2½ cups of water to the pan and bring it to a rolling boil.
- Add salt to taste and a pinch of sugar (optional).
5. Cook the Upma
- Reduce the heat to low. Gradually add the roasted rava in small batches, stirring continuously to avoid lumps.
- Keep stirring until the mixture thickens and absorbs all the water.
- Cover and cook for 3-4 minutes on low heat until the rava is soft and fluffy.
6. Final Touches
- Add lemon juice and mix well.
- Garnish with chopped coriander leaves and grated coconut (optional).
Serving Suggestion:
Serve hot with coconut chutney, peanut chutney, or a side of pickle. A steaming cup of masala chai pairs beautifully with this comforting dish.
