Ingredients for Upma
- Semolina
- Salt to taste
- Onion
- 1/2 cup chopped tomatoes
- Potato
- Green Chilies
- 1/2 teaspoon red chili powder (or to taste)
- Amchur Powder
- Rye Meal
- Vegetable Oil
- Fresh coriander leaves, chopped, for garnish
- 1-2 tablespoons lemon juice
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How to Make Upma
- Heat 2 tablespoons of oil in a heavy-bottomed pan over medium heat. Add 1 cup of semolina (sooji) and roast, stirring continuously, until it turns light brown. This takes about 5-7 minutes.
- Remove the roasted semolina and set aside.
- In the same pan, add 1 tablespoon of rye seeds (optional) and 1 medium finely chopped onion. Sauté until the onions turn golden brown.
- Add 1 medium diced potato, cover, and cook on low heat until the potatoes are tender (about 5-7 minutes).
- Stir in 1/2 cup chopped tomatoes, 1/2 teaspoon red chili powder (or to taste), and salt.
- Add the roasted semolina to the pan.
- Gradually pour in 1 1/2 cups of water (adjust as needed), stirring constantly to prevent lumps from forming.
- Bring the mixture to a boil, then reduce heat to medium-low, cover, and simmer for 2-3 minutes, or until the upma thickens to your desired consistency.
- Turn off the heat.
- Stir in 1-2 tablespoons of lemon juice.
- Garnish with chopped fresh coriander leaves.
- Serve hot with green coriander chutney.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
29g
Fat
2g
Carbs
30g
