This week on Cooking with Sujaya, Indian Cooking for Beginners, I learned about Upma, a traditional South Indian breakfast dish. After spending 5 minutes prepping and plating this flavor-packed dish, I’ve decided it is the first dish I feel comfortable making in my own home.
I plan on making it for the week because it works as a dinner side dish and breakfast. This was also the first time I tasted semolina, which has a sweet and nutty flavor with the consistency of polenta. After a quick surf on the net, I discovered semolina is made from actual flour, while polenta is made from boiled cornmeal. While they might have a similar texture, semolina is white, while polenta is yellow. In other words, if you like polenta dishes, you’ll love Upma!
Try this simple dish! It’s easy, affordable, and packed with flavor.
Upma: Cooking with Sujaya, Indian Cooking for Beginners
Upma is a South Indian breakfast made here with semolina flour, veggies, spices and herbs. Sujaya teaches us how to make it here using tempered spices and love.
- 1 Tbsp Chana Dal
- 1 Tbsp Mustard seeds
- 1 Tbsp Urad dad
- 1 Sprig Curry leaves
- 1 Pinch Hing
- 1/4 Onion (diced)
- 1 Cup Coarse Semolina
- 2 Cups Water
- 1 Tsp Salt
- 1 Tbsp Oil
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Heat the oil in a pan. When it shimmers, add the chana dal, mustard seeds, urad dal, curry leaves, and hing. When the spices stop spluttering, add the onion and fry till they turn translucent. Add the water to the fried onions with the salt and let it come to a rolling boil. Add the semolina and stir; continue stirring till it thickens up. Once the Upma has thickened up and turns opaque, turn off the stove and stir.
