Spice Up Your Mornings with this South Indian Upma Recipe
Looking for an easy dish for breakfast? Look no further than the traditional South Indian upma! This savory porridge, made with roasted rava or semolina, is a popular Indian breakfast dish and a regular feature in South Indian homes. With its fluffy and soft texture and great crunch from cashew nuts, upma is a huge fan favorite. You can also make it with regular sooji or cream of wheat, bansi rava or rice rava, or even bread!
Whether you make it on the stovetop or in an instant pot, upma is an easy dish that you can make in a jiffy. You can also make an instant rava upma mix by roasting rava, storing it in an airtight container, and then making it at regular intervals. No matter what method you use, the best upma is upma made with love and joy.
South Indian upma is a traditional breakfast dish that is popular in Indian households and Sri Lanka. This savory porridge is made with roasted semolina and tempered with mustard seeds, cumin seeds, and curry leaves. A variety of vegetables, such as green peas, tomatoes, and green chilies, are added to the dish, giving it a great crunch and a burst of flavor. You can serve it with coconut chutney or tomato chutney and a hot cup of filter coffee. Upma is easy to make and requires basic ingredients such as rava, water, and ghee. It is a great choice for those who are looking for a low-fat ( without ghee) or a high-fiber breakfast. Whether you prefer a softer rava upma or a fluffy upma, this dish is a great way to start your day and is a first choice for many.
South Indian upma has its roots in ancient times, when it was known as “uppumavu” and people traditionally made it using rice flour. However, over time, the dish evolved, and now semolina, or rava is the main ingredient in modern-day upma. The dish finds its origins in South India, and people often serve it with coconut chutney. The essential ingredients are curry leaves, mustard seeds, and cumin seeds, which add a unique flavor and aroma to the dish. Upma is a versatile dish, as you can add various vegetables to suit individual taste preferences. It is a healthy and filling breakfast option, and people who follow a vegetarian diet particularly enjoy it. South Indian homes consider the dish a favorite and a popular choice for breakfast or as a light lunch.
Ingredients For South Indian Upma Recipe
Semolina and water are the base ingredients for this South Indian upma recipe. It provides a grainy texture and nutty flavor to the dish. Semolina is a very popular Indian ingredient also used in other recipes like Kesari etc. On the other hand, water cooks the semolina and helps adjust the consistency of the upma.
Oil is used for tempering the spices, whereas ghee adds a rich and nutty flavor. It also contributes to the texture of the upma.
Sweeteners and Salts
Sugar balances the flavors and reduces the bitterness of the dish, whereas salt enhances the flavors and overall taste of the upma.
Spices and Seasonings
Mustard seeds add a slightly pungent flavor to the dish. Cumin seeds add a warm and earthy flavor to the dish.
Chana and urad dals are used for tempering and provide a crunchy texture and nutty flavor to the dish. Ginger adds a fresh and slightly spicy taste, while curry leaves add a distinctive aroma and slightly bitter taste to the dish.
Cashews are responsible for that added oomph and crunch, while coriander leaves and lemon add a citrusy, fresh twist.
Step By Step Instructions For South Indian Upma Recipe
First, dry roast the semolina in a pan on low heat until fragrant. This should take about 5-7 minutes. Set aside once done.
In a separate pan, heat oil on medium heat.
Next, add the mustard seeds, cumin seeds, chana dal, udad dal, curry leaves, cashews, and coriander leaves.
Fry for a minute, stirring occasionally.
Then, add 3 cups of water, sugar, and salt to the pan.
Let the water come to a rolling boil.
Gradually add the roasted semolina to the pan, stirring constantly to prevent lumps from forming. Keep the flame on low.
Once all the semolina has been added, continue to stir for another minute.
Next, turn off the heat and cover the pan with a lid. Let the upma sit for 2 minutes to allow the flavors to meld.
After 2 minutes, remove the lid and give the upma a quick stir. Squeeze half a lemon over the upma and garnish with additional coriander leaves, if desired.
Finally, serve the upma hot and enjoy!
To serve the South Indian upma, there are several options to consider. First and foremost, it is best to serve the upma hot and fresh, straight from the pan. If you prefer a spicier flavor, you can pair the upma with a side of chutney or spicy pickle. Additionally, for a more filling meal, you can serve the upma with some toasted bread, dosa, or idli. This can help add some variety and texture to the meal. Alternatively, you can also serve the upma as a side dish to a main meal, such as a vegetable curry , vangi bhaaji or dal. Finally, to round out the meal, you can serve the upma with a hot cup of tea or coffee, depending on your preference. With these serving suggestions in mind, you can enjoy the South Indian upma in a variety of ways to suit your taste buds and mealtime needs.
When it comes to storing South Indian upma, it’s important to take a few steps to help maintain its freshness and texture. First, allow the upma to cool down to room temperature before transferring it to an airtight container. Once the upma is in the container, seal it tightly and store it in the refrigerator for up to 3 days. To ensure that the upma stays moist and flavorful, you can add a bit of water or milk to it when reheating. When you’re ready to eat the upma, remove the container from the refrigerator and let it sit at room temperature for 10-15 minutes. After it has had a chance to warm up a bit, you can heat the upma in the microwave or on the stovetop until it is hot throughout.
If you’re planning to store the upma for an extended period of time, you may want to freeze it instead of refrigerating it. To freeze the upma, transfer it to a freezer-safe container and store it in the freezer for up to 1 month. To reheat frozen upma, simply thaw it in the refrigerator overnight and then follow the reheating instructions above. With these tips in mind, you can enjoy your South Indian upma at its best, whether you’re eating it fresh or reheating it later.
South Indian upma is a traditional breakfast dish made with semolina (also called sooji or rava) and other ingredients like vegetables, spices, and herbs.
The ingredients needed to make vegetable upma include semolina (or sooji), water, oil (or coconut oil or ghee), mustard seeds, cumin seeds, chana dal, urad dal, green chillies, ginger, curry leaves, vegetables (like onions, carrots, peas, etc.), salt, and lemon.
The roasting time for semolina in suji ka upma is about 5-7 minutes on low flame, until it becomes fragrant and slightly browned.
For 1 cup of semolina (rava), you’ll need about 3 cups of water to make semolina upma.
Yes, you can use instant upma mix to make upma. Follow the instructions on the packet and adjust the seasoning as needed.
Sooji halwa is a sweet dish made with semolina, ghee, sugar, and water/milk, while rava upma is a savory dish made with semolina, vegetables, spices, and herbs.
To roast rava for upma, heat a pan on medium flame and add the rava. Stir constantly for about 5-7 minutes until it becomes fragrant and slightly browned.
Rava upma is made with semolina, while semiya upma is made with vermicelli (a thin, spaghetti-like pasta).
Yes, tomato upma is a popular South Indian breakfast dish made with semolina, tomatoes, onions, and other ingredients.
To make good upma, roast the semolina properly, use the right amount of water, and cook on a low flame, stirring occasionally. Also, be sure to use fresh ingredients and adjust the seasoning to your taste.
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Hi! I’m Ravi Kumar.
I am a husband, father of 4, board certified neurosurgeon, and a lover of South Indian Food!
I created PaattisKitchen.com to memorialize the most delicious foods on earth. South Indian food is easy to make and hard to mess up. So pull up your sleeves, and come with me as we explore the vibrant spices, colors, aromas, and flavors of South Indian culinary tradition.