Suji Ka Upma Recipe: A Comforting South Indian Classic
Upma , also known as Suji Ka Upma , is a popular South India n breakfast dish that has found its way into kitchens all over India and beyond. This simple yet satisfying dish is made from semolina (suji or rava) and is known for its quick preparation and delightful taste. In this article, we will explore the recipe for making Upma and discover its rich culinary heritage.
Ingredients:
Before we delve into the recipe, let's gather the ingredients you'll need to make a delicious bowl of Upma:
For the Upma:
- 1 cup semolina (suji/rava)
- 2 tablespoons oil or ghee
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal (split black gram)
- 1 teaspoon chana dal (split Bengal gram)
- 1 finely chopped onion
- 2-3 green chilies, slit
- A few curry leaves
- A pinch of asafoetida (hing)
- Salt to taste
- 2 cups water
- 2 tablespoons grated coconut (optional)
- Chopped coriander leaves for garnish
- Heat a pan and dry roast the semolina until it turns aromatic and slightly golden. Keep it aside.
- In the same pan, heat oil or ghee and add mustard seeds.
- When the mustard seeds start to splutter, add urad dal and chana dal. Saute until they turn golden brown.
- Add asafoetida, curry leaves, and green chilies. Stir for a minute.
- Add finely chopped onions and sauté until they become translucent.
- Pour in the roasted semolina and mix well with the tempering.
- Carefully add two cups of water and stir continuously to avoid lumps.
- Season with salt and let it simmer while stirring until the Upma thickens and leaves the sides of the pan.
- If desired, add grated coconut for a touch of sweetness and flavour.
- Garnish with freshly chopped coriander leaves.
Serve hot Suji Ka Upma with coconut chutney, tomato chutney , or even a simple pickle. It pairs perfectly with a steaming cup of filter coffee or masala chai.
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