Monday, August 25, 2014

Upma (Savoury semolian pudding)

Upma (Savoury semolian pudding) 

I got introduced to this dish from the Southern states of India only after I was in college. Honestly while growing up, my idea of cooking semolina aka sooji was to make halwa a sweet dish - ghee laden halwa which is extremely good for your soul but not so much for the body and then once I grew up I came across magazines recommending upma a savoury semolina dish for a healthy breakfast or rather a healthy meal.

Turns out, it is actually low in calories and high on nutrition

So here is one of the easiest recipes ever and youjust take less than 15 minutes to prepare it

Serves 1

1 medium sized onion
1/2 tsp finely chopped ginger
1 green chilies finely chopped
1 large tomato
Half a cup of chopped vegetables (carrots, beans , small cauliflower)
A little less than half a cup of semolina

For tempering :-

1/4th tsp black mustard seeds
A few curry leaves
Salt as per taste
Lemon juice as per taste (I needed 2 tsp)
1 tsp oil (I use olive oil but for a traditional recipe try some sesame oil or coconut oil)

Heat the oil and lower flame and add the ginger and saute it and then add mustard seeds , curry leaves , chopped green chilies and onions and cover and cook for 1 minute. Keep checking to make sure it does not burn and then add the tomatoes and beans and saute and cook covered with 1/4th cup water till the water evaporates and then add the semolina and stir well and finally add 1 cup of water and bring to a boil and add salt and keep stirring on medium flame till it becomes a dry dish. Add lemon juice and enjoy a healthy meal. 


  1. Covering and frying makes sure you fry the onions yet need the minimum of oil 
  2. You must always add salt before you add the water to the semolina because it cooks fast and if you add it later it won't mix evenly in the dish. 
  3. Cubing the vegetables as small leads to quick cooking. 

1 comment:

  1. Every time I tried making it at home, it turned out to be a disaster. However, I like having it whenever I'm travelling. It happens to be a common breakfast staple in most of the hotels I've stayed at.