Semolina or Sooji Upma

A basic upma (South Indian breakfast) is really delicious but why have the same
same every time when you can add some colourful vegetables with this super
delicious spin on an old favourite! This upma is based on a traditional recipe
but paired with vegetables such as brussels sprouts and zucchini, as they not
only add colour but when sauteed bring out the sweet and nutty tones. It’s my
go-to breakfast with a combination of textures, earthy and savoury flavours plus
the added benefit of many nutrients including fibre, vitamins and minerals

Servings: 4 people

Author:

Prep Time
20 minutes

Cook Time
20 minutes

Resting time
5 minutes

Total Time
45 minutes

Course:

Breakfast

Cuisine:

Indian

Keywords:

Upma Sooji South Indian Breakfast Rulavn Sajjige Uppittu

Instructions

1 Heat a medium size heavy based non-stick frying pan on medium flame and roast
the semolina slightly (approximately 4 to 6 minutes) stirring constantly to
avoid scorching or burning. Watch closely as semolina should not turn brown from
bottom. Remove from pan and transfer semolina to another bowl.
2 Add 2¾ cup water and salt to a small saucepan and bring to the boil. Reduce heat
to low and keep hot.
3 While the semolina is roasting, heat a heavy based medium size saucepan with a
lid on medium and add ghee. When the ghee is shimmering, add the asafoetida and
let it sizzle.
4 Add mustard seeds and when they pop, add cumin seeds. Add curry leaves and when
they splutter, add the brussels sprouts, tomato, zucchini/carrot, green
chillies, peanuts and ginger. Add ¾ cup water, place lid on and cook for 5
minutes.
5 Add peas. Stir to combine and cook for one minute.
6 Add the roasted semolina in a steady stream. Stir to combine with the
vegetables.
7 Bring the water in the saucepan to the boil. Add half the hot water to the
vegetable mixture and mix well. Add rest of the hot water, stir well, cover lid
and cook on lowest flame for 5 minutes or until semolina is cooked. Open the lid
once during cooking and give it a quick stir. Season to taste if required.
Remove from heat. Open lid and stir gently. Cover lid and rest for 5 minutes.
8 Serve hot garnished with coriander leaves and a drizzle of lemon juice with a
side of filter coffee or chai. You may serve with plain coconut chutney or spicy
pickles of your choice.

Semolina or Sooji Upma

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

Welcome to RecetteBook