Upma (Spiced Semolina With Cashews and Chiles)

By Naz Deravian

Updated Aug. 15, 2024

Upma (Spiced Semolina With Cashews and Chiles)
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
45 minutes
Prep Time
10 minutes
Cook Time
35 minutes
Rating
4(28)
Comments
Read comments

Capable of soothing the soul, lifting spirits and energizing the body, upma is a popular breakfast food in parts of India (and beyond), where protein- and nutrient-rich semolina is a canvas for more potent and invigorating savory flavors. For this fluffy and flavorful preparation, coarse-grain semolina (called rava in the south of India and sooji in the north) is toasted in the pan and then cooked in water flavored with tempered spices, like sizzling black mustard seeds, plus aromatic curry leaves and toasted urad and chana dals, creating a thick, savory porridge. Cashew nuts or peanuts lend a happy crunch, and the chiles wake everything up with a touch of heat. You can also add a small handful of vegetables to the mix, like frozen green peas, chopped green beans and carrots. The water-to-semolina ratio ensures the upma is fluffy and light rather than mushy like oatmeal. Serve bowls of fragrant, belly-warming upma with a squeeze of lemon, extra sugar and coconut chutney for a satisfying breakfast or anytime snack.

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Ingredients

Yield:4 to 6 servings
  • 1cup/175 grams coarse-grain semolina (rava/sooji; see Tip)
  • 3tablespoons ghee (or vegetable oil)
  • 1teaspoon black mustard seeds
  • ½teaspoon cumin seeds
  • 1teaspoon urad dal (husked dried black lentils)
  • 1teaspoon chana dal (split dried chickpeas)
  • 14cashews (or peanuts)
  • 1 to 2green chiles, seeded or unseeded, chopped
  • 1sprig curry leaves (about 16 individual leaves)
  • 1(1-inch) piece of ginger, peeled and finely chopped (about 1 teaspoon)
  • ½large yellow or red onion, finely chopped
  • Salt
  • 1teaspoon sugar (optional), plus more for serving
  • 2tablespoons chopped cilantro, plus more for garnishing
  • 1lemon, cut into wedges, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

223 calories; 10 grams fat; 5 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 29 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 6 grams protein; 190 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large pan or wok, toast the semolina over medium, stirring frequently, until it releases its nutty aroma and is dry like bread crumbs, 5 to 8 minutes. You don’t want the semolina to take on any color. Transfer to a bowl and set aside to cool. Wipe the pan clean with a paper towel.

  2. Step 2

    In the same pan, melt 2 tablespoons of ghee over medium. Add the mustard seeds and cumin seeds and cook, stirring frequently, until the seeds begin to crackle, about 3 minutes. Add the urad dal and chana dal, and cook, stirring frequently, until they just start to brown, 1 to 2 minutes. Add the cashews, adjust heat to medium-low and cook, string frequently, until golden-brown, about 2 minutes.

  3. Step 3

    Carefully add the chiles, curry leaves, ginger and onion (doing so will splatter) and cook, stirring constantly, until the onion is translucent, about 4 minutes.

  4. Step 4

    Stir in 3 cups water, 1 teaspoon salt and the sugar, if using. Cover, adjust heat to high and bring to a boil; taste the water and add more salt if desired. It should be pleasantly seasoned.

  5. Step 5

    When the mixture boils, adjust heat to low. Using your dominant hand, add the reserved semolina in a slow, steady stream while continuously stirring with the other hand to prevent clumping. Keep stirring until the water has been absorbed and the mixture pulls away from the sides of the pan, about 2 minutes. Cover and cook over low heat for 2 minutes. Stir in the remaining 1 tablespoon ghee, remove from the heat, cover and let rest for 5 minutes.

  6. Step 6

    Stir in the cilantro. Serve with lemon wedges and sugar on the side, if you like.

Tip
  • You can also use pre-roasted semolina available at Indian markets, in which case you can skip Step 1.

Ratings

4 out of 5
28 user ratings
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Comments

Dileep Rao

India has many, many regions. my parents are from South India (Karnataka and Tamilnadu to be specific). We ate it made without sugar (gross) but with green chilis, ginger, onion, sometimes potato, sometimes tomato. Those weren’t garnishes, they were sought after and fought over inclusions we begged our mom to make. Non-negotiable: mustard seed, asafoteida, dried chilis, curry leaf. Finished with cilantro. Crucially was it was eaten with yogurt, a tart, blank canvas to taste it all.

CN

Upma is a staple South Indian breakfast and extremely popular in cities like Bengaluru and Chennai. Roast the Rava along with the mustard seeds, onions, chillies and ginger (add the rava after the seeds have splattered). Adding a spoonful of ghee while roasting it makes it spicier. A tsp of curry powder or rasam powder if you want. Once the rava is roasted, slowly add boiling water and keep stirring the mixture until the upma releases from the side of the utensils. Upma should never be dry

Nandu

Purists will come after me for saying this, but feel free to add vegetables of your choice in Step 5, e.g. finely chopped carrots, beans, potatoes, cauliflower, etc.

Nandu

Purists will come after me for saying this, but feel free to add vegetables of your choice in Step 5, e.g. finely chopped carrots, beans, potatoes, cauliflower, etc.

Brooklynite

I use a 1:2 ratio of semolina to liquid when its coarsely ground, and around 1: 1.5 when the semolina is very finely ground. I follow my mum's method of mixing tangy yogurt with the water to make up the cooking liquid for the semolina.

Radha

Add some frozen peas and carrots along with onion and cook as described in the recipe to make it brunch worthy .

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