Table Indienne
Upma - Spiced Semolina
Upma is a traditional South Indian breakfast. Toasted semolina is cooked with vegetables and spices for a creamy and comforting result. Perfect for an original brunch.
Ingredients
- Medium wheat semolina (not fine, to keep texture): 150g
- Boiling water (depending on whether you like it firm or creamy): 375 to 450ml
- Onion, finely chopped: 1
- Small carrot, finely diced: 1
- Green peas (fresh or frozen): 75g
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Mustard seeds: 1 teaspoon
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Curry leaves: 8 to 10
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Lakadong turmeric: 1/2 teaspoon
- Salt: 1 teaspoon
- Fresh coriander leaves
- Lemon or lime: 1/2
- Cashew nuts (optional, for crunch): a handful
- Ghee (or neutral oil for the vegan version): 2 tablespoons
Instructions
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1
Toasting (the secret): Heat a dry pan. Pour in the semolina and stir for 3-4 minutes until it gives off a nutty aroma — it should not brown. Set aside in a bowl.
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2
The Tarka: In the same pan, heat the ghee over high heat. If using cashews, brown them first for 1 to 2 minutes until well golden — remove and set aside. Then add the mustard seeds — they should pop immediately. Add the curry leaves (mind the splatter!), then the onion and carrots. Sauté for 4-5 minutes over medium heat.
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3
The Boil: Pour the boiling water over the vegetables. Add the turmeric, salt and peas. Let it boil for 2 minutes so the vegetables soften slightly.
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4
The Absorption: Lower the heat to minimum. Sprinkle in the toasted semolina in a thin stream while stirring vigorously to avoid lumps. Cover and turn off the heat. Let it swell for 2-3 minutes.
Tips
Serve hot, sprinkled with fresh coriander and golden cashews. Squeeze lemon on top — it's essential, the acidity wakes up every flavour. For the most indulgent version, a spoonful of plain or coconut yoghurt on the side adds lovely freshness. 🥬 Alsatian variation: Replace the carrots with small cubes of celeriac or leek for a touch of the local terroir.
Spices used
Find the spices from this recipe in our shop.
Lakadong Turmeric Powder
Mustard seeds
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