Upma
Rated 4.0 stars by 1 users
Category
Breakfast, Main Course
Cuisine
Indian
Author:
Spice zen
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 Minutes
Dietary Information
Gluten-Free, Dairy-Free (adaptable), Nut-Free (adaptable), Soy-Free
Recipe Description
A warm, savoury South Indian classic made with Spice Zen Rice Semolina, slowly toasted until fragrant, then cooked with vegetables, mustard seeds and curry leaves. Comforting and refined, this upma is delicious, flavourful and aromatic, making it just as suited to a leisurely breakfast as it is to a simple, nourishing meal.
Ingredients
Base
-
1 cup (150 g) Spice Zen Rice Semolina
-
3 cups water
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2 tbsp Spice Zen Sunflower Oil (or ghee, optional)
Vegetables
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1 red onion, finely chopped
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2 small potatoes, finely chopped
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1 small red capsicum, finely chopped
Tempering & Seasoning
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1 tsp Spice Zen mustard seeds
-
8–10 fresh curry leaves (or dried Spice Zen curry leaves)
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½ tsp sea salt, or to taste
-
¼ tsp Spice Zen red chilli powder (optional, or fresh green chilli)
To Finish
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1 tsp lemon juice
To Garnish (Optional)
-
Roasted peanuts (or cashews, roasted lentils, or fresh coriander)
Directions
Heat 1 tablespoon oil or ghee in a pan over medium heat. Add onion and cook for 2 to 3 minutes until softened and lightly golden.
Add potatoes and capsicum, cover and cook over medium-low heat for about 5 minutes, stirring occasionally, until the potatoes are tender. Transfer vegetables to a bowl and set aside.
In the same pan, add the rice semolina and toast over low to medium heat for 4 to 5 minutes, stirring constantly, until fragrant and lightly coloured.
Push the semolina to one side of the pan. Add the remaining tablespoon of oil, mustard seeds and curry leaves. Once the mustard seeds crackle, stir everything together.
Add water, salt and chilli. Stir continuously until the semolina absorbs the liquid and cooks through.
Stir in the cooked vegetables and lemon juice and cook for another minute.
Remove from heat and garnish as desired. Serve warm.
Chef's Notes
Properly toasting the semolina is key to flavour and texture. It should smell nutty and aromatic before any liquid is added.
Stir steadily once the water goes in to keep the upma smooth and cohesive.
Fresh curry leaves add the most aroma, though dried curry leaves work well too.
Recipe Note
Dairy-Free Option
Use oil instead of ghee throughout.
Vegetable Variations
Carrot, peas or beans work well in place of capsicum or potato.
Serving Ideas
Serve on its own or with coconut chutney, yoghurt or an extra squeeze of lemon.
These recipes are provided for general inspiration and home use. Results may vary depending on ingredients, equipment and technique. Please check ingredients for allergens and follow safe food handling practices.
