Quick Semolina Upma Recipe – Peas, Carrots & South Indian Spices

Last Updated on 4 months by Neha Deshmukh

Quick Semolina Upma Recipe – Peas, Carrots & South Indian Spices

Hey everyone! If you’re anything like me, mornings can be… hectic. You want something warm, comforting, and filling, but you don’t want to spend hours in the kitchen. That’s where this quick semolina upma comes in. It’s a South Indian breakfast staple, and honestly, it’s become a weeknight dinner favorite in my house too! I first made this when I was trying to recreate my grandmother’s version, and after a few tweaks, I think I’ve got it just right.

Why You’ll Love This Recipe

This upma is seriously a lifesaver. It’s ready in under 30 minutes, packed with flavor from those lovely South Indian spices, and it’s surprisingly healthy. Plus, it’s a great way to sneak in some veggies! It’s the perfect balance of savory, slightly tangy, and wonderfully textured. Trust me, once you try it, you’ll be making it again and again.

Ingredients

Here’s what you’ll need to whip up this delicious upma:

• 1 cup Coarse Suji/Sooji/Semolina (about 150g)
• 1 tbsp Oil (15ml) + 1 tsp Oil (5ml)
• 0.5 tsp Mustard Seeds (about 2g)
• 0.5 tsp Cumin Seeds (about 2g)
• 1 tsp Channa Dal (about 5g)
• 2 tbsp Raw Peanuts (about 20g)
• 1 tsp Urad Dal (about 5g)
• 1 tbsp Broken Cashews (about 10g)
• 0.25 tsp Turmeric Powder (about 1g)
• 1 Dry Red Chili (adjust to taste)
• 1 pinch Asafoetida (Hing)
• Few Curry Leaves (about 10-12)
• 1 small Onion, finely chopped (about 80g)
• 0.5 cup Peas & Carrots, chopped (about 75g)
• Salt to taste
• 1.5 cups Water (360ml)
• 0.5 cup Yogurt (plain, about 120g)
• Cilantro, for garnish

Ingredient Notes

Let’s talk ingredients for a sec! Using coarse suji is key here. It gives the upma that lovely, slightly grainy texture. Fine suji will result in a mushy upma, and nobody wants that!

The South Indian tempering – that’s the mustard seeds, cumin, dals, and peanuts – is where all the magic happens. Don’t skip it! It builds a fantastic flavor base.

And don’t be scared of asafoetida (hing)! It has a pungent smell, but it adds a wonderful savory depth to the upma. A little goes a long way. It’s also fantastic for digestion, which is a bonus! If you can’t find it, you can omit it, but it really does elevate the flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 1 tsp of oil in a pan over medium heat. Add the semolina and roast it until it’s golden brown and smells wonderfully nutty. This usually takes about 5-7 minutes. Keep stirring to prevent burning! Once roasted, transfer it to a bowl and set aside.
2. In another pan, heat 1 tbsp of oil. Once hot, add the mustard seeds. Let them splutter – that’s how you know they’re ready!
3. Now, add the cumin seeds, chana dal, peanuts, urad dal, and broken cashews. Sauté until they’re golden brown and fragrant.
4. Time for the veggies! Add the turmeric powder, dry red chili, asafoetida, curry leaves, green chilies, chopped onions, peas, and carrots. Cook until the onions soften, about 3-5 minutes.
5. While the veggies are cooking, whisk together the yogurt and water in a separate bowl.
6. Pour the yogurt mixture into the pan with the veggies and bring it to a boil. Stir in the grated ginger.
7. Now, the crucial part: gradually add the roasted semolina to the boiling yogurt mixture, constantly stirring to prevent lumps from forming. This takes a little elbow grease, but it’s worth it!
8. Once all the semolina is incorporated, cover the pan and cook on low heat for 2-3 minutes.
9. Finally, fluff up the upma with a fork and let it rest for 5 minutes before garnishing with fresh cilantro.

Expert Tips

• Don’t overcook the semolina: Overcooked semolina will make the upma mushy.
• Stir constantly: Seriously, constant stirring is your friend when adding the semolina.
• Adjust the water: If the upma seems too dry, add a splash more water. If it’s too wet, cook for a minute or two longer, uncovered.

Variations

• Vegan Adaptation: Simply substitute the yogurt with coconut milk or a plant-based yogurt alternative. It works beautifully!
• Spice Level Adjustment: Feel free to adjust the number of green chilies and dry red chilies to your liking.
• Regional Variations:
  • Kerala Style: Add a pinch of black pepper and a few curry leaves for a more Kerala-inspired flavor.
  • Tamil Nadu Style: Include a small tomato, chopped finely, along with the onions and peas.

Serving Suggestions

Serve this upma warm, as is, or with a side of coconut chutney or sambar. It’s also delicious with a cup of hot filter coffee! It’s a complete meal on its own, but it pairs well with a simple raita too.

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

1. What is the best type of semolina (suji/sooji) to use for upma?

Coarse semolina is definitely the way to go! It gives the upma the best texture.

2. Can I make this upma ahead of time?

While it’s best enjoyed fresh, you can definitely make it a couple of hours ahead of time. Just keep it warm in a low oven or reheat gently before serving.

3. How can I adjust the spice level of this upma?

Easily! Just add more or fewer green chilies and dry red chilies. You can also remove the seeds from the green chilies to reduce the heat.

4. What can I substitute for yogurt in this recipe?

Coconut milk or a plant-based yogurt alternative work great for a vegan version. You can also use a little lemon juice mixed with water for a tangy flavor.

5. My upma is too dry/wet – how do I fix it?

If it’s too dry, add a splash of water and cook for a minute or two. If it’s too wet, continue cooking uncovered until the excess moisture evaporates.