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Spiced Semolina Upma is a vibrant, savory dish that’s perfect for breakfast or brunch. This Indian-inspired recipe combines the comforting texture of semolina with a medley of colorful vegetables, fragrant spices, and fresh herbs. It’s quick to prepare and delivers a punch of flavor that will awaken your taste buds and leave you craving more!
Why You’ll Love This Recipe
This Spiced Semolina Upma is not just a meal; it’s an experience. With its rich flavors and satisfying texture, this dish is sure to become a breakfast favorite.
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- Quick and Easy: Perfect for busy mornings, this dish comes together in under 30 minutes.
- Flavor Explosion: A blend of spices and fresh ingredients creates a delightful taste.
- Customizable: Easily adjust the ingredients based on what you have on hand.
- Healthy Choice: Packed with vegetables, it’s a nutritious start to your day.
- Vegetarian-Friendly: This dish is suitable for all dietary preferences.
Ingredients
- 1 cup semolina (sooji)
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 medium onion, finely chopped
- 1 medium tomato, finely chopped
- 1 green chili, slit lengthwise (adjust to taste)
- 1 cup mixed vegetables (carrots, peas, bell peppers), chopped
- 8-10 curry leaves
- Salt to taste
- 2 cups water
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lemon juice
- Yogurt, for serving (optional)
How to Make Spiced Semolina Upma
- In a dry skillet over medium heat, toast the semolina for about 5-7 minutes, stirring continuously, until it turns light golden and fragrant. Remove from heat and set aside.
- In a large pan, heat the vegetable oil over medium heat. Add the mustard seeds and cumin seeds. Allow them to splutter for a few seconds.
- Add the chopped onion and green chili to the pan. Sauté until the onion becomes translucent.
- Stir in the turmeric powder and chopped tomato. Cook until the tomato softens, about 2-3 minutes.
- Add the mixed vegetables and curry leaves, cooking for an additional 3-4 minutes until the veggies are tender.
- Season with salt and pour in 2 cups of water. Bring the mixture to a boil.
- Once boiling, reduce the heat to low and slowly add the toasted semolina while stirring continuously to avoid lumps.
- Cover the pan and let it cook for about 5 minutes, allowing the semolina to absorb the water and fully cook.
- Remove the lid, fluff the upma with a fork, and stir in the chopped cilantro and lemon juice.
- Serve hot, garnished with additional cilantro and a dollop of yogurt if desired.
Tips for the Best Results
- Ensure the semolina is toasted well for a deeper flavor.
- Adjust the water based on the desired consistency; for a softer upma, use more water.
- Experiment with different vegetables based on your preference and seasonality.
Easy Variations
- Add cooked peanuts for a crunchy texture.
- Incorporate different spices like garam masala for added warmth.
- Swap out semolina for quinoa or couscous for a gluten-free option.
What to Serve With It
- A side of yogurt for creaminess and tang.
- Fresh fruit for a refreshing contrast.
- Chutney or pickles for an extra kick.
Storage and Reheating
Leftover Spiced Semolina Upma can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, add a splash of water and microwave or warm in a skillet over low heat, stirring occasionally.
Recipe Card
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 3 servings
Ingredients:
- 1 cup semolina (sooji)
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 medium onion, finely chopped
- 1 medium tomato, finely chopped
- 1 green chili, slit lengthwise
- 1 cup mixed vegetables, chopped
- 8-10 curry leaves
- Salt to taste
- 2 cups water
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lemon juice
- Yogurt, for serving (optional)
Instructions:
- Toast semolina in a dry skillet until golden; set aside.
- Heat oil, add mustard and cumin seeds; allow to splutter.
- Sauté onion and green chili until onion is translucent.
- Add turmeric and tomato; cook until tomato softens.
- Add mixed vegetables and curry leaves; cook until tender.
- Season with salt, add water, and bring to a boil.
- Slowly add toasted semolina, stirring continuously.
- Cover and cook for 5 minutes, then fluff with a fork.
- Mix in cilantro and lemon juice; serve hot.
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Notes: Adjust water and vegetables as desired for different textures and flavors.




















