Easy Sooji Recipe – Semolina Upma with Mustard Seed & Curry Leaf

Last Updated on 4 months by Neha Deshmukh

Easy Sooji Recipe – Semolina Upma with Mustard Seed & Curry Leaf

Hey everyone! If you’re looking for a quick, comforting, and utterly delicious breakfast or snack, you have to try this Sooji Upma. It’s a staple in many Indian households, and honestly, it was one of the first things I learned to make when I moved out on my own. It’s just so satisfying! This version, with its lovely mustard seed and curry leaf tempering, is my go-to.

Why You’ll Love This Recipe

This Sooji Upma is seriously a weeknight wonder. It comes together in under 30 minutes, requires minimal ingredients, and is packed with flavour. It’s light yet filling, and the texture is just perfect – soft, fluffy, and slightly grainy. Plus, the aroma of the tempering is enough to wake up the whole house! It’s a fantastic way to start your day or enjoy a cozy afternoon snack.

Ingredients

Here’s what you’ll need to make this delicious Sooji Upma:

• 1 cup sooji/semolina (about 150g)
• 1 tablespoon oil (any neutral oil works well)
• ½ teaspoon mustard seeds
• ½ teaspoon chana dal/bengal gram
• ½ teaspoon urad dal/split black gram
• 2 finely chopped green chillies (adjust to your spice preference!)
• 2 small onions, finely chopped
• 6-7 curry leaves
• 3 cups water (720ml)
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference:

• Sooji/Semolina: The quality of your sooji matters! I prefer using a fine sooji for a softer upma, but medium sooji works too – it’ll just have a bit more texture.
• Dals: Traditionally, chana dal and urad dal are used in the tempering. But, don’t stress if you don’t have both! You can use just one, or even a tiny bit of toor dal if that’s what you have on hand. My grandmother always said a little bit of each dal adds a different layer of flavour.
• Curry Leaves: Fresh curry leaves are essential. Seriously, don’t even bother with dried ones. They have such a vibrant flavour and aroma that dried leaves just can’t replicate. If you have a curry leaf plant, even better!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Dry Roast the Sooji: Heat a pan over medium-low heat. Add the sooji and dry roast for 2-3 minutes, stirring constantly. This helps remove any moisture and gives the upma a lovely nutty flavour. Set aside.
2. Prepare the Tempering: In the same pan, heat the oil. Once hot, add the mustard seeds. Let them splutter – that’s how you know they’re ready! Then, add the chana dal and urad dal. Sauté until they turn golden brown and fragrant.
3. Add the Aromatics: Toss in the chopped green chillies and sauté for about 30 seconds. Then, add the chopped onions and cook until they become translucent.
4. Curry Leaf Magic: Now, add the curry leaves. They’ll sizzle and release their amazing aroma. Give everything a good mix.
5. Boil the Water: Pour in the water and add salt to taste. Bring it to a rolling boil.
6. Add the Sooji: This is the tricky part – add the roasted sooji gradually while continuously stirring. This is key to preventing lumps! Keep stirring until all the sooji is incorporated and the water is absorbed.
7. Simmer and Fluff: Cover the pan and let the upma simmer for 2 minutes. Then, fluff it up with a fork and serve hot!

Expert Tips

• Stir, Stir, Stir! I can’t stress this enough. Constant stirring is your best friend when making upma.
• Adjust Water: The amount of water needed can vary slightly depending on the type of sooji you use. If the upma seems too dry, add a splash more water.
• Don’t Overcook: Overcooked upma can become mushy. Keep a close eye on it during the simmering stage.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is naturally vegan! Just ensure the oil you use is plant-based.
• Gluten-Free Confirmation: Sooji/Semolina is generally gluten-free, but always check the packaging to ensure it hasn’t been processed in a facility that also handles gluten.
• Spice Level Adjustment: If you like things mild, reduce the number of green chillies or remove the seeds. For a spicier kick, add a pinch of red chilli powder to the tempering.
• South Indian vs. North Indian Style: For a more South Indian flavour, add a squeeze of lemon juice and a sprinkle of grated coconut at the end. North Indian versions often include vegetables like peas and carrots. My friend, Priya, always adds a pinch of turmeric for colour and flavour.

Serving Suggestions

Sooji Upma is delicious on its own, but it’s even better with a side of:

• Coconut chutney
• Tomato chutney
• Sambar
• Pickle (my personal favourite!)
• A cup of hot chai

Storage Instructions

Leftover upma can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of water to restore its moisture.

FAQs

What type of Sooji is best for Upma?

Fine sooji generally yields a softer upma, while medium sooji gives a slightly coarser texture. It’s really a matter of personal preference!

Can I make this Upma ahead of time?

While it’s best enjoyed fresh, you can partially prepare it. Roast the sooji and prepare the tempering ahead of time. Then, just finish cooking it when you’re ready to eat.

How do I prevent the Upma from becoming sticky?

Constant stirring while adding the sooji is the key! Also, don’t overcook it.

What can I substitute for the dals used in the tempering?

If you don’t have chana dal and urad dal, you can use moong dal or toor dal as a substitute.

Is this a good breakfast or snack option for kids?

Absolutely! It’s a nutritious and easy-to-digest meal that kids usually love. You can even add some finely chopped vegetables to sneak in some extra nutrients.