Ingredients for Sunita's Sooji Upma
- 1 cup semolina
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 sprig curry leaves
- 2 finely chopped green chilies
- 1/2 cup finely chopped onions
- salt to taste
- a pinch of turmeric powder
- sugar (not specified)
- 2 cups water
- 2 tablespoons oil
- 2 tablespoons chopped fresh coriander leaves
- 1/2 cup grated carrots
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How to Make Sunita's Sooji Upma
- Roast 1 cup semolina in a wok over medium heat until lightly golden brown, stirring frequently to prevent burning (about 5-7 minutes).
- Remove the roasted semolina and set aside on a flat plate.
- In the same wok, heat 2 tablespoons of oil until medium hot.
- Add 1 teaspoon cumin seeds and 1 teaspoon mustard seeds.
- Allow the seeds to splutter until fragrant (about 30 seconds).
- Add 2 finely chopped green chilies, 1 sprig curry leaves, 1/2 cup finely chopped onions, and 1/2 cup grated carrots.
- Stir-fry until the onions are browned and the carrots are slightly tender (about 5 minutes).
- Add 2 cups of water and bring to a boil.
- Reduce heat to low, add the roasted semolina, and mix thoroughly to combine.
- Cook for 2-3 minutes, or until the upma is fluffy and the water is absorbed.
- Remove from heat and garnish with 2 tablespoons chopped fresh coriander leaves.
- Serve hot with tea or coffee. Enjoy!
- For a richer flavor, you can add a pinch of turmeric powder and salt to taste along with the vegetables.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
14g
Fat
14g
Carbs
23g
