Semolina upma with onion mustard seeds and lemon
Lalkila Kitchen · Breakfast · Vegetarian · Plant based · Everyday cooking
A warm bowl of upma can be breakfast, a light supper or the base for vegetables cooked separately. This archive adaptation keeps the seasoning simple and uses texture, rather than a fixed cooking time, to guide the last stage.
Ingredients
- 1 cup semolina
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1 onion, chopped
- 1 to 3 green chillies, chopped, to taste
- 6 curry leaves, optional
- 1 teaspoon lemon juice
- 2 tablespoons oil
- 2 cups boiling water, plus up to 1 cup more as needed
- Salt to taste
- 1 teaspoon chopped coriander and a few tomato slices, to finish
Method
- Dry roast the semolina over low heat, stirring, until fragrant and lightly coloured. Transfer to a bowl.
- Heat the oil in a deep pan. Add mustard and cumin seeds; when they crackle, add the chilli and optional curry leaves carefully. Add the onion and cook until softened.
- Stir in the roasted semolina and salt. Lower the heat and add the first 2 cups of hot water slowly, stirring with a long handled spoon to avoid splashes.
- Cover and cook gently, stirring occasionally, until the grains are hydrated and no longer gritty. If too dry before they soften, add more hot water a little at a time.
- Fold in lemon juice and coriander. Serve with the tomato slices.
Cooking notes
Semolina contains wheat. A wider pan loses moisture faster, so judge the additional water by the grains. Keep the chilli low if serving it with a spicy accompaniment.
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More recipes
- Corn and paneer mini idlis without fermentation
- Aloo gobi with coconut coriander and yoghurt
- Roasted baingan with spring onions and yoghurt
Source and adaptation
Adapted from Indian Recipes in Joseph Paul's approved archive, PDF pages 1–2. No named author is given on these pages.
This is an editorial adaptation, not a recipe kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references.