Fluffy South Indian Upma

Ingredients

• 1 cup Semolina (upma rava) (Medium grind, not too fine nor too coarse)
• 3 cups Water (Hot water for quick boiling)
• 2 tablespoons Ghee (Divided: 1 tsp for roasting semolina, remainder for nuts and tempering)
• 10 pieces Cashews (Split in half before frying)
• 1 tablespoon Peanuts (unshelled) (Fry with cashews for crunch)
• 1 teaspoon Mustard seeds
• 1 teaspoon Urad dal (split black gram)
• 1 teaspoon Chana dal (split Bengal gram)
• 1 teaspoon Ginger (Finely chopped)
• 2-3 pieces Green chilies (Thinly sliced; adjust to spice preference)
• 1 medium Onion (Finely chopped)
• 10-12 leaves Curry leaves
• 5-6 pieces French beans (Cut into ~½ cm pieces)
• 1 small Carrot (Diced to match bean size)
• 1 small Capsicum (bell pepper) (Diced)
• ¼ cup Green peas (Fresh or frozen)
• to taste Salt
• pinch Sugar (Optional, balances flavors)
• ½ teaspoon Freshly crushed black pepper
• 1 tablespoon Lemon juice (Juice of half a lemon)
• 2 tablespoons Fresh coriander (Finely chopped)
• 1 teaspoon Extra ghee (optional) (Adds final sheen and flavor)

Instructions

1. Prepare vegetables

   Peel ginger with the back of a spoon, then slice thinly, julienne, and finely chop. Slice green chilies thinly. Peel and quarter the onion, then slice and chop finely. Trim French beans, cut into ~½ cm pieces. Dice carrot and capsicum to similar size. Roughly chop peas and coriander. Set all chopped veggies aside.

   Time: PT15M

2. Roast semolina

   Heat 1 tsp ghee in a fry pan over medium‑low heat. Add 1 cup semolina and stir continuously for 3–4 minutes until it puffs and turns light golden.

   Time: PT4M

3. Fry nuts

   In a kadhai, heat 1–2 tbsp ghee. Add the split cashews and 1 tbsp unshelled peanuts. Fry on low heat until cashews turn light golden and peanuts are crisp. Transfer to a bowl.

   Time: PT3M

4. Temper spices and aromatics

   In the same kadhai, add 1 tsp mustard seeds. When they crackle, add 1 tsp urad dal and 1 tsp chana dal. Fry until the dals turn light golden. Then add the chopped ginger, green chilies, and onion. Sauté until the onion becomes translucent but not browned.

   Time: PT3M

5. Cook vegetables

   Add curry leaves followed by the prepared beans, carrots, capsicum, and peas. Stir‑fry on high heat for 2–3 minutes; vegetables should stay slightly crisp.

   Time: PT3M

6. Add water and season

   Pour 3 cups hot water into the pan, then add salt to taste, a pinch of sugar, and ½ tsp freshly crushed black pepper. Stir and bring to a rolling boil.

   Time: PT5M

7. Incorporate roasted semolina

   When the water is at a rolling boil, gradually sprinkle the roasted semolina while stirring continuously to prevent lumps.

   Time: PT2M

8. Simmer

   Cover the pan, reduce the flame to low, and let the upma cook for 4–5 minutes, stirring once or twice to keep it from sticking.

   Time: PT5M

9. Rest

   Turn off the heat, keep the pan covered, and let the upma rest for 5 minutes. This allows the semolina to fully swell and the texture to set.

   Time: PT5M

10. Finish and serve

    Stir in the fried cashews and peanuts, the juice of half a lemon, chopped coriander, and, if desired, an extra teaspoon of ghee. Mix well and serve hot, optionally with chutney or sambar.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

45 g

Fat

8 g

Fiber

4 g

Ingredient Substitutions

• Instead of Semolina (upma rava): Coarse cornmeal, Fine polenta
• Instead of Ghee: Clarified butter alternative, Vegetable oil (for vegan version)
• Instead of Cashews: Almonds, Pistachios
• Instead of Peanuts (unshelled): Roasted chickpeas
• Instead of Mustard seeds: Cumin seeds
• Instead of Urad dal (split black gram): Toor dal
• Instead of Chana dal (split Bengal gram): Moong dal
• Instead of Ginger: Garlic paste (half amount)
• Instead of Green chilies: Red chili flakes (½ tsp)
• Instead of Onion: Shallots
• Instead of Curry leaves: Bay leaf (1)
• Instead of French beans: Green beans
• Instead of Carrot: Parsnip
• Instead of Capsicum (bell pepper): Red chili (less spicy)
• Instead of Green peas: Edamame
• Instead of Freshly crushed black pepper: White pepper
• Instead of Lemon juice: Lime juice
• Instead of Fresh coriander: Fresh parsley
• Instead of Extra ghee (optional): Butter

Equipment Needed

• Fry pan (medium)
• Kadhai or deep pan
• Measuring cup
• Mixing bowl
• Knife
• Cutting board
• Spoon (for ginger peeling) (optional)
• Spatula or wooden spoon
• Serving plate

Critical Steps — Do Not Skip

• Roast the semolina until it puffs (Step 2).
• Add semolina to boiling water while stirring continuously to avoid lumps (Step 7).
• Cover and let the upma rest for 5 minutes after cooking (Step 9).

Chef Tips from the Video

• Use upma‑specific semolina (medium grind) for the best texture.
• A pinch of sugar balances the savory flavors.
• For extra aroma, add a few strands of saffron soaked in warm water.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days. Reheat gently with a splash of water.

Freezer: Not recommended; texture becomes grainy.

Room temperature: Best eaten the same day; can sit out for up to 4 hours.

Make-Ahead Tips

• Roast the semolina ahead of time and store it in an airtight jar.
• Fry the nuts and keep them separate; add just before serving for maximum crunch.
• Pre‑chop all vegetables and refrigerate for up to 24 hours.