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Mom's Upma

My mom makes the best Upma, and now the recipe is all yours!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 people

Ingredients

  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 2 dry red chilis (vagar marchu)
  • 1 cinnamon stick
  • 6-8 curry leaves
  • 3 cloves
  • 1 tsp whole black pepper
  • 6 cloves garlic finely chopped
  • 1/2 cup white onion finely diced
  • 1/2 cup bell peppers finely diced
  • 1 tbsp chili garlic ginger paste
  • 1/3 cup peas
  • 1/3 cup carrots finely diced
  • 1 pinch asafoetida (hing)
  • 1 cup semolina (sooji)
  • 1 cup yogurt
  • 3 cups water

Instructions

  • Add your oil to pot on medium heat. Once hot, add in your cumin seeds, dry red chilies, cinnamon sticks, curry leaves, cloves, and whole black pepper.
  • After a minute or so when everything stops sizzling, add in the garlic, onion, bell peppers, garlic ginger chili paste, peas, carrots, and jalapeno. Add salt & black pepper per taste.
  • Let these veggies cook until fork tender. Add in your asafoetida.
  • Pour in your semolina and let it toast in your pot. Mix well to incorporate with all of the veggies.
  • In the meantime, mix together your yogurt and water. Pour it into the pot with the rest of the ingredients.
  • Keep mixing until everything starts combining together. Once you have a "dough-like" consistency, your upma is ready to be served!

Notes

  • I love to make big batches of upma. It can be kept in the fridge for up to 5 days.
  • I prefer to use homemade yogurt, as it is thinner in consistency. I have not tried Greek yogurt in this recipe, but you can give it a try for added protein.