Coarse Suji/Sooji/Semolina – 1 cup
Oil – 1 tbsp +1 tsp
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Channa Dal – 1 tsp
Raw Peanuts – 2 tbsp
Urad Dal – 1 tsp
Broken Cashews – 1 tbsp
Turmeric Powder – 1/4 tsp
Dry Red Chili – 1
Asafoetida – pinch
Curry Leaves – few
Green Chili – to taste, finely chopped
Ginger – 1 tsp, grated
Onions – 1 small, finely chopped
Peas & Carrots – 1/2 cup
Salt – to taste
Water – 1.5 cups
Yogurt – 1/2 cup, well-beaten
Cilantro – garnish, finely chopped
- In a heavy bottomed pan on medium heat, pour in 1 tsp of Oil.
- Add in the Suji and roast till it starts to get a little golden color and emits a wonderful aroma.
- It is very important to keep stirring and Suji tends to burn.
- Once done, transfer the Suji to another bowl to stop the cooking process.
- On medium heat, in a non-stick pan, pour in the 1 tbsp of Oil.
- Allow it to heat up and then add in the Mustard Seeds.
- Once they start popping, add in the Cumin Seeds, stir and add in Channa Dal & Peanuts.
- Cook for 30 seconds and add in Urad Dal and the Broken Cashews and allow them to turn light golden in color.
- Add in the Dry Red Chili, Turmeric Powder and Asafoetida. Mix.
- Add in Green Chili, Curry Leaves, Onions and Peas & Carrots.
- Saute until the Onions till they are cooked but not browned (look in tips).
- Also, add in salt at this time.
- Meanwhile, mix the Yogurt with the Water. Pour into the pan. Keep mixing.
- Add in Ginger and allow the liquid to come to a boil.
- Once it comes to a boil, lower heat and add in the Suji little at a time.
- Mix really well and make sure there are no dry lumps/spots of Suji.
- Cover and cook for 2-3 minutes.
- Open the lid and mix and fluff up the Upma.
- Turn the flame off, cover and allow it to rest for another 5 minutes.
- Open and serve with Cilantro as garnish (lime juice optional).
- Serves 4.
Source: http://showmethecurry.com/odds-ends/suji- upma-indian- cusine-recipe.html
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