Upma is a breakfast dish from the Indian subcontinent, most common in South India. We can either use dry roasted semolina (rawa) or coarse rice flour. Vegetables are added as per individual preference. I prefer adding only onion and tomato in the upma. So now let’s look at the ingredients required for making the upma along with the recipe for making it.
- Dry roasted rawa – 1 cup
- Onion, finely chopped – 1 small sized
- Tomato, finely chopped – 1 small sized
- Dry red chilly/ green chilly (either finely chopped or chopped in long, half pieces) – 1
- Curry leaves – 4 to 5
- Mustard seeds – 1/2 teaspoon
- Cumin seeds – 1/2 teaspoon
- Urad daal – 1 teaspoon
- Groundnut – 5 to 7
- Salt – as per taste
- Red chilly – personal preference
- Water – 3 cups
- Coriander for garnishing
- In a saucepan, dry roast the rawa slightly.
- Remove the rawa. Add 1 tablespoon oil in the pan.
- Add cumin seeds and mustard seeds. Wait for the mustard seeds to splutter.
- Add the groundnut and let it cook for 1 minute.
- Now, add the urad dal and finely chopped onion together. Saute the onion till they become golden brown.
- Add the curry leaves and the dry red chilly/green chilly.
- Now add the tomatoes with a pinch of salt because I like my tomatoes little overcooked and mushy. Cooking with a little bit of salt helps.
- After the tomatoes are cooked, add salt and a pinch of red chilly (only if you want).
- Mix well. Add water. Bring the water to a boil.
- Now add the semolina (rawa), mixing fast to make sure that there are no lumps.
- The upma is cooked when all the water gets absorbed by the rawa.
- Add finely chopped coriander for garnishing.