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Upma

South Asian · 25 min · Easy · 2 bowls

Upma

Semolina toasted until it smells nutty, then cooked into a soft savory porridge with mustard seeds, curry leaves, ginger and cashews. It comes together in one pan in under half an hour.

~520 cal per serving — Calories are approximate, per serving — a guide only.

soy-free
Plan it:

Method

  1. 1

    Toast the semolina

    ⏱ 5 min

    Toast the semolina in a dry pan over a medium heat, stirring constantly, until it smells nutty and turns a shade darker. Tip it out and set it aside. This step is what keeps upma from going gluey.

  2. 2

    Temper and fry

    ⏱ 2 min

    Heat the oil in the same pan. Add the mustard seeds, wait for them to pop, then add the curry leaves and cashews and fry until the nuts are golden.

  3. 3

    Soften the aromatics

    ⏱ 5 min

    Add the onion, green chili and ginger with a good pinch of salt and cook until the onion is soft and translucent.

  4. 4

    Add the water

    ⏱ 3 min

    Pour in the water and bring it to a rolling boil.

  5. 5

    Rain in the semolina

    ⏱ 4 min

    Turn the heat low and add the semolina in a thin stream with one hand while stirring hard with the other. It thickens almost at once. Cover and cook until the grains are soft.

  6. 6

    Finish

    Take off the heat, squeeze in the lemon and fold through the cilantro. Serve hot, because upma sets firm as it cools.

Notes

Adding the semolina all at once is how upma turns lumpy. Rain it in slowly and keep stirring. Coarse rava gives the best texture, and fine semolina makes it pasty.

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