Recipes for all manner of Indian food

Saturday, October 01, 2005

Upma or Uppittu


  1. 3 tablespoons oil
  2. 2 cups semolina (sooji)
  3. 1/8 teaspoon asafetida
  4. 1/8 teaspoon turmeric powder (optional)
  5. ½ teaspoon mustard seeds
  6. ½ teaspoon cumin seeds
  7. 1/4 teaspoon urad dal
  8. 1/4 teaspoon channa dal
  9. 3 green chilies, split length-wise (small, thin variety)
  10. 1 teaspoon ginger paste
  11. 1 coarsely chopped red onion (medium)
  12. 2 sprigs curry leaves (leaves removed and rinsed)
  13. Salt to taste (up to 2 teaspoons)
  14. 3 tablespoons chopped cilantro leaves
  15. 4 cups water


  1. Heat 1 tablespoon of oil, on medium heat, in a medium-sized pan for 30 seconds
  2. Add the semolina and roast, stirring frequently to prevent burning
  3. Remove from heat when the semolina turns an even, golden-brown color, and transfer to a plate;
  4. In a separate deep frying pan, on medium heat, heat two tablespoons of oil for 30 seconds;
  5. Add the asafetida, turmeric, mustard seeds, cumin seeds, urad dal, channa dal and curry leaves in quick succession;
  6. Cover the pan to prevent the oil and spices from splattering;
  7. When the mustard seeds start crackling, add the green chilies and ginger. Saute for one minute;
  8. Add the onions, and continue sauteing until they turn translucent, about five minutes;
  9. Add water, and bring to a boil. Lower heat, and add salt and the cooked semolina slowly, stirring constantly;
  10. Mix ingredients thoroughly, and cover;
  11. When the water has been absorbed and the Upma acquires a fluffy consistency, mix once more; and
  12. Remove from heat and garnish with chopped cilantro leaves.
To serve upma, grease a small howl with butter and scoop spoonfuls of the mixture into the bowl. Press down to mold, and invert onto a serving plate. Add a couple of tablespoons of coconut chutney and a teaspoon of grated mango pickle on the side.


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