A fragrant, savoury semolina dish studded with colourful vegetables. The key to a fluffy texture is roasting the semolina well before adding liquids.
Ingredients
- Ingredients (2 servings)
- 1 cup semolina (suji/rava)
- 2 tbsp ghee or oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 8–10 fresh curry leaves
- 1–2 green chillies, chopped (adjust for mildness)
- ½–1 cup mixed finely chopped vegetables (carrots, peas, beans, capsicum)
- 2½–3 cups hot water
- Salt to taste
- Lemon juice and fresh coriander to finish
Instructions
Dry roast the semolina in a pan on medium heat until fragrant and lightly toasted. Set aside.
Heat ghee in the same pan. Add mustard seeds, cumin, curry leaves, and green chillies. Let them splutter.
Add the mixed vegetables and sauté for 3–4 minutes until slightly tender.
Pour in the water and salt; bring to a rolling boil.
Lower the heat. Slowly pour in the roasted semolina with one hand while stirring continuously with the other to prevent lumps.
Cook covered on low heat until the water is absorbed and the upma is soft and fluffy. Finish with a squeeze of lemon and fresh coriander.
