Upma (würziger Grieß)

Upma is a 20-minute South Indian breakfast. Roasting the semolina first keeps it fluffy instead of sticky.

Video and original recipe by Hebbar’s Kitchen. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the original.

• Serves 3
• Prep 10 min
• Cook 15 min
• Vegetarian

Ingredients

• 170 g fine semolina (sooji / rava)
• 2 tbsp ghee or oil
• 1 tsp mustard seeds
• 1 tsp urad dal
• 1 tsp chana dal
• 1 sprig curry leaves
• 1 onion, chopped
• 1 green chilli
• 1 tsp grated ginger
• 1 carrot and a handful of peas
• 500 ml hot water
• 1 tsp salt
• Cashews, coriander and lemon

Method

1. Dry-roast the semolina in a pan for 4–5 minutes until it smells nutty. Set aside.
2. Heat ghee, add mustard seeds, urad and chana dal and cashews. When golden add curry leaves, onion, chilli and ginger.
3. Add the vegetables and cook 3 minutes. Pour in the hot water and salt and bring to the boil.
4. Lower the heat and add the semolina slowly while stirring. Cover and cook 2 minutes.
5. Finish with coriander and lemon juice.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.