Upma (Indian Savoury Porridge with Rice Semolina)
- Serves:
- 4
- Cooking Time:
- 20 minutes
- Cuisine:
- Indian
- Special Diets:
- Gluten Free, Dairy Free
- Print Recipe:
- 1 cup (150 grams) Spice Zen Rice Semolina
- 3 cups water
- 2 tablespoons Spice Zen Sunflower oil (optional - ghee)
- 1 red onion, finely chopped
- 2 small potatoes, finely chopped
- 1 small red capsicum, finely chopped
- 1 teaspoon Spice Zen Mustard seeds
- 8-10 fresh curry leaves (optional dried Spice Zen Curry leaf)
- ½ teaspoon sea salt (adjust to taste)
- ¼ teaspoon Spice Zen red chilli powder (optional- fresh green chilli, chopped)
- 1 teaspoon lemon juice
- Roasted Peanuts to garnish (optional - cashew nuts, roasted lentils, fresh coriander)
- Heat 1 tablespoon oil/ ghee in a pan over medium heat. Add onion and sauté it for 2-3 minutes till the onion starts to brown. Add potatoes and red capsicum to the pan. Cover the pan and cook over medium-low heat for 5 minutes till potatoes are tender. Stir occasionally to avoid potatoes sticking to the bottom of the pan. Keep the vegetables aside in a bowl.
- Roast the Spice Zen Rice Semolina in the same pan over low-medium heat. Keep stirring the semolina for 4-5 minutes till it becomes fragrant and changes its colour slightly.
- Move the roasted semolina to one side of the pan. Add one tablespoon oil/ ghee and mustard seeds to the pan. When the mustard seeds crackle, add the curry leaves and mix the semolina, seeds and curry leaves.
- Add water, salt and chilli to the pan. Keep stirring the mixture in the pan till it reaches the porridge consistency.
- Add the cooked vegetables and lemon juice to the pan and stir for a minute. Turn off the heat. Garnish with roasted peanuts and serve. Enjoy as a healthy breakfast, afternoon snack or even a meal!
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- 1 cup (150 grams) Spice Zen Rice Semolina
- 3 cups water
- 2 tablespoons Spice Zen Sunflower oil (optional - ghee)
- 1 red onion, finely chopped
- 2 small potatoes, finely chopped
- 1 small red capsicum, finely chopped
- 1 teaspoon Spice Zen Mustard seeds
- 8-10 fresh curry leaves (optional dried Spice Zen Curry leaf)
- ½ teaspoon sea salt (adjust to taste)
- ¼ teaspoon Spice Zen red chilli powder (optional- fresh green chilli, chopped)
- 1 teaspoon lemon juice
- Roasted Peanuts to garnish (optional - cashew nuts, roasted lentils, fresh coriander)
- Heat 1 tablespoon oil/ ghee in a pan over medium heat. Add onion and sauté it for 2-3 minutes till the onion starts to brown. Add potatoes and red capsicum to the pan. Cover the pan and cook over medium-low heat for 5 minutes till potatoes are tender. Stir occasionally to avoid potatoes sticking to the bottom of the pan. Keep the vegetables aside in a bowl.
- Roast the Spice Zen Rice Semolina in the same pan over low-medium heat. Keep stirring the semolina for 4-5 minutes till it becomes fragrant and changes its colour slightly.
- Move the roasted semolina to one side of the pan. Add one tablespoon oil/ ghee and mustard seeds to the pan. When the mustard seeds crackle, add the curry leaves and mix the semolina, seeds and curry leaves.
- Add water, salt and chilli to the pan. Keep stirring the mixture in the pan till it reaches the porridge consistency.
- Add the cooked vegetables and lemon juice to the pan and stir for a minute. Turn off the heat. Garnish with roasted peanuts and serve. Enjoy as a healthy breakfast, afternoon snack or even a meal!
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