Here I Cook

Ek Bangalir Rannaghaur Theke(From a Bengali’s Kitchen)

Upma

Posted by Sudeshna on December 28, 2008

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Semolina is cooked in all over India. As its name varies from the different parts of the country, the way its preapared also varies from state to state. In the eastern parts its cooked more often as a sweet. Here in the southern part my neighbor taught me to cook it in the South Indian style. They call it Upma here. It tastes so good, and is a wholesome breakfast option with little oil. This version of the upma doesn’t contain any vegetables, if you wish, you can also add vegetables like cauliflower, carrot, potatoes, or anything of your choice.

Serves 2

Ingredients:

Semolina (Suji): 2 cups

Curry leaves: 6 -7

Mustard Seeds (Sarse dana): 1 teaspoon

Onion (Peyaj): 1 medium size, chopped finely

Tomato: 1 small, chopped into small pieces

Sunflower oil (Sada tel): 1 teaspoon

Sugar (Chini): 1 teaspoon

Water: 1 ½ cup

Salt to taste

Preparation:

  • Heat oil in a wok, throw in the mustard seeds and curry leaves, toss for 30 seconds
  • Add the chopped onions and sauté till golden brown
  • Pour in the tomatoes, add salt and fry till oil starts leaving from the mixture
  • Add the semolina and mix well with the fried spices
  • Put in the sugar and water
  • Cook till the semolina becomes soft, add more water if necessary

upma

Serve with chutney or just have it as a wholesome breakfast. Check for more updates here, till then Happy Cooking and Happy Eating.

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2 Responses to “Upma”

  1. Hi

    Thanks & Happy New Year

    Cheers

    Niyaprakash

  2. Lore said

    How interesting! I just realised that we mainly use semolina for sweet dishes and I’ve never seen it as an ingredient in savoury dish. Looks similar to veggie coucous and really delish!
    Thanks for sending it my way 🙂
    Happy New Year to you and your family!

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