Upma Semolina Breakfast
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.
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 leaves 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
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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.
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2
Bring 2 1/2 cup water to a boil in a kettle or saucepan; keep hot.
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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 leaves fresh or dried curry leaves and stand back — they will sputter.
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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.
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5
Slowly pour in the hot water while stirring continuously to prevent lumps. Add 1 tsp kosher salt.
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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.
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7
Remove from heat. Stir in 2 tsp fresh lemon juice and top with 2 tbsp roughly chopped fresh cilantro. Serve hot.