Upma

Upma

By
From
Spice Kitchen
Serves
4
Photographer
Jana Liebenstein

Upma, meaning salt and flour, is a recipe that originates from the south of India. This is a great dish for breakfast, brunch or a light lunch. The semolina resembles a flaky, light polenta dish with the added flavour of spices, and is delicious teamed with coconut chutney and sambar dal.

Ingredients

Quantity Ingredient
30g Ghee
or 2 tablespoons vegetable or canola oil
1 teaspoon black mustard seeds
1 teaspoon split white lentils
1/2 teaspoon split yellow peas
1 teaspoon asafoetida powder
1 tablespoon curry leaves
1 tablespoon onion, chopped
1 teaspoon ginger, finely chopped
1 teaspoon green chilli, finely chopped
1/2 teaspoon turmeric
125g semolina
1/2-1 teaspoon salt, or to taste
1 tablespoon lemon juice
1 tablespoon coriander leaves, finely chopped
Coconut chutney, (optional)
Sambar dal, (optional)

Method

  1. Heat the ghee or oil in a large frying pan over a medium heat. Stir in the mustard seeds, split white lentils and split yellow peas, asafoetida powder and curry leaves, and cook until the mustard seeds start to crackle. Immediately add the onion, ginger and chilli and sauté for about 5 minutes, stirring occasionally.
  2. Add the turmeric and semolina and stir continuously, until the semolina is well coated with the mixture. Add 250 ml water and the salt and cook, stirring vigorously, for 5 minutes, or until the semolina is cooked and has absorbed all the water. Stir the lemon juice and coriander through the semolina mixture and serve hot.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
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