Upma Semolina Breakfast

Name: Upma Semolina Breakfast
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 cup coarse semolina (sooji or rava); 2 1/2 cup water; 2 tbsp neutral oil or ghee; 1 tsp black mustard seeds; 12 fresh or dried curry leaves; 1 yellow onion, finely diced; 1 serrano or green finger chili, finely chopped; 1 tsp fresh ginger, finely grated; 1 tsp kosher salt; 2 tsp fresh lemon juice; 2 tbsp fresh cilantro, roughly chopped

A classic South Indian savory breakfast porridge made from dry-roasted semolina cooked with mustard seeds, curry leaves, onion, green chili, and a squeeze of lemon. Light yet satisfying, it comes together in under 20 minutes.

23 minEasyServes 3250 cal/serving

IndianBreakfastStovetopVegetarianNut-FreeEgg-FreeDairy-FreePork-FreeCorn-Free

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Ingredients

1 cup coarse semolina (sooji or rava)
2 1/2 cup water
2 tbsp neutral oil or ghee
1 tsp black mustard seeds
12 fresh or dried curry leaves
1 yellow onion, finely diced
1 serrano or green finger chili, finely chopped
1 tsp fresh ginger, finely grated
1 tsp kosher salt
2 tsp fresh lemon juice
2 tbsp fresh cilantro, roughly chopped

Instructions

1

Toast 1 cup coarse semolina (sooji or rava) in a dry skillet over medium heat, stirring constantly, until it turns light golden and smells nutty, about 4-5 minutes. Transfer to a bowl and set aside.
2

Bring 2 1/2 cup water to a boil in a kettle or saucepan; keep hot.
3

In the same skillet, heat 2 tbsp neutral oil or ghee over medium heat. Add 1 tsp black mustard seeds and let them pop, about 30 seconds. Add 12 fresh or dried curry leaves and stand back - they will sputter.
4

Add 1 finely diced yellow onion and cook, stirring, until translucent and soft, about 3-4 minutes. Add 1 finely chopped serrano or green finger chili and 1 tsp finely grated fresh ginger and cook 1 minute more.
5

Slowly pour in the hot water while stirring continuously to prevent lumps. Add 1 tsp kosher salt.
6

Once the water is bubbling, gradually pour in the toasted semolina while stirring vigorously. Reduce heat to low, cover, and cook until the semolina absorbs all the water, about 2-3 minutes.
7

Remove from heat. Stir in 2 tsp fresh lemon juice and top with 2 tbsp roughly chopped fresh cilantro. Serve hot.

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Questions

How do I know when Upma Semolina Breakfast is done?

Go by the cues in the method rather than the clock. Step 4: cook until translucent and soft.

What can I use instead of curry leaves in Upma Semolina Breakfast?

The entry for Upma Semolina Breakfast calls for 12 fresh or dried curry leaves. In its place: Nothing matches them. Leave them out, or add a bay leaf and a strip of lime zest for a different but pleasant aroma.

How hot is Upma Semolina Breakfast?

Moderately. The heat in Upma Semolina Breakfast comes from 1 serrano or green finger chili, finely chopped. For a milder plate, remove the seeds and ribs from the green chili, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Upma Semolina Breakfast gluten-free?

Yes. The gluten in Upma Semolina Breakfast is 1 cup coarse semolina (sooji or rava). Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How many calories are in Upma Semolina Breakfast?

One serving (the recipe makes 3) is about 250 calories, with 9 g protein, 36 g carbohydrate and 7 g fat, plus 1 g fiber and 420 mg sodium. The figures are estimates computed from the ingredient list.

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