Upma - Preparation

Upma is a traditional South Indian breakfast dish made from semolina (rava/sooji). It’s light, flavorful, and quick to prepare, making it a popular choice for busy mornings. The dish is mildly spiced, and its soft, fluffy texture pairs beautifully with coconut chutney or pickle.

Ingredients Table

Ingredient	Quantity	Notes
Semolina (Rava/Sooji)	1 cup	Roasted until light golden
Water	2½ cups	Adjust for softer or firmer texture
Oil / Ghee	2 tbsp	Ghee for richer flavor
Mustard seeds	½ tsp	—
Cumin seeds (optional)	½ tsp	Adds aroma
Green chilies	2	Chopped
Ginger	1 tsp	Finely chopped
Onion	1 medium	Finely chopped
Curry leaves	8–10	Fresh
Cashew nuts (optional)	6–8	For crunch
Salt	To taste	—
Coriander leaves	1 tbsp	Chopped, for garnish

Preparation Steps

Dry roast the semolina

Heat a pan on medium flame, add semolina, and roast until aromatic and slightly golden.

Keep stirring to prevent burning, then transfer to a plate.

Prepare tempering

In the same pan, heat oil or ghee.

Add mustard seeds; let them splutter.

Add cumin seeds, green chilies, ginger, curry leaves, and cashews; sauté briefly.

Cook onions

Add chopped onions and sauté until soft and translucent.

Add water and salt

Pour in 2 1⁄2 cups of water.

Add salt and bring to a boil.

Mix in roasted semolina

Reduce flame to medium-low.

Gradually add semolina while stirring continuously to avoid lumps.

Steam cook

Stir until water is absorbed.

Cover and cook for 2–3 minutes on low heat.

Garnish and serve

Turn off the heat, add chopped coriander leaves, and mix.

Serve hot with coconut chutney or pickle.

Upma is not just quick to make but also highly customizable. You can enrich it with vegetables like carrots, beans, and peas for added nutrition, or make it richer by using ghee and roasted cashews. It’s a wholesome, satisfying dish that can be enjoyed any time of the day.