Upma - Savory Semolina Pudding
Upma is a quick, savory South Indian semolina breakfast that comes together in about 25 minutes. Toasted semolina is simmered with mustard seeds, cashews, ginger and curry leaves for a warm, comforting meal.
Ingredients
- 1 cup semolina
- 2 tablespoons ghee
- 1 teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 2 teaspoons red lentils
- 2 tablespoons cashews finely crushed
- 2 tablespoons red onion finely chopped
- ½ teaspoon hot pepper finely chopped
- 1 teaspoon fresh ginger finely chopped
- 3-4 curry leaves
- fresh cilantro a small bunch
Instructions
- Heat a pan over medium heat and add the semolina. Toast it in the dry pan, stirring, until it smells fragrant and looks a little drier. Transfer it to a bowl and set aside.
- In a clean frying pan over medium heat, add the ghee. Once it melts, add the mustard seeds. When they start to crackle, add the cumin seeds and lentils and fry, stirring, until they turn brown.
- Add the crushed cashews and chopped onion and cook until the onion becomes translucent.
- Add the hot pepper, ginger, curry leaves and salt to taste.
- Stir to combine, then pour in two and a half cups of water. When the water boils, lower the heat and add the semolina, sprinkling in a little at a time and stirring continuously.
- When a thick pudding forms, put the lid on, turn off the heat and let it rest, covered, for 3-4 minutes before serving.
- Spoon the upma onto plates and serve with fresh cilantro and a squeeze of lime juice.
Notes
Serve warm with a squeeze of lime and fresh cilantro. To make it vegan, swap the ghee for a neutral oil. Best eaten fresh; leftovers can be reheated with a splash of water to loosen the pudding.