Sooji Upma- A quick, light and easy semolina and vegetable pilaf for breakfast
Sooji Upma is a traditional breakfast from Southern Part Of India but is now very popular all over India . It is so easy to make ,taste delicious and can be be packed in lunch boxes too.
Though the traditional recipe of making sooji upma is quite different but now every region and household tweaked the recipe according to their taste and convenience .
When I came to Dubai Upma was not that popular in my Home town Mathura so never got a chance to taste it at my home. After coming here I tasted it at my husband’s aunt house and liked it . She was from U.P and made her own version. Since then I am also making sooji Upma the same way.
Once in a while I do cook it in typical south Indian Style but still my favorite is this U.P Style Upma. The main difference is that in my version semolina/sooji is stir fried in the tempering and potatoes,tomato,peas peanuts are added in this .
In southern Indian upma they dry roast the semolina first and then add it in the spiced tempered water . Potato ,peas are not added in that upma.
In fact I love my U.P Style Upma the most ! If you love Upma then do try this version and I am sure you will start loving this version .
If you Love southern Indian recipes then do try-
★ Have you tried this recipe? Click on the stars ★ in the recipe card to let us know your feedback! If you tried it then You can also click the recipe pic and share on Instagram with hashtag #maayeka
You can also follow me on Pinterest , Facebook ,Twitter, Instagram and You Tube for more delicious recipes and updates
Sooji Upma
Sooji Upma- A quick, light and easy semolina and vegetable pilaf for breakfast
Servings: 2 person
Ingredients
- 1/2 cup Semolina / Sooji
- 2 cup Water / Paani
- 3 tbsp Green Peas / Hari Matar boiled or frozen
- 1 small Potatoes / Aloo
- 1/2 tsp Ginger / Adrak chopped
- 1/2 tsp Turmeric Powder / Haldi Powder
- 1 medium Tomato / Tamatar chopped
- 1 tsp salt
- 1 tbsp Lemon Juice / Nimbu Ka Ras
- 4 tbsp Fresh Coriander / Cilantro / Hara Dhaniya
tempering/tadka
- 3 tbsp Cooking oil or ghee
- 1 tsp Mustard Seeds / Rai *
- 1 tsp Black lentil / Urad daal
- 1 tbsp Green chili/hari mirch chopped
- 10 Curry Leaves / Kadi Patta
- 2 tbsp Peanuts / Moongphali crushed
Instructions
- Heat cooking oil or ghee in a heavy bottom wide pan .
- Add the crushed peanuts and fry on low heat for few seconds ,now add the other tempering ingredients and cook till mustard start crackling.
- Now add the chopped potatoes ,stir and then cover the pan with a lid and cook on low heat till potatoes become soft then add peas and stir fry for few seconds.
- Now add semolina in the pan and roast till light pink in colour
- Add hot water,chopped tomato, salt, turmeric,red chilli powder and stir quickly,
- Keep mixing till it become semi thick,now cover the pan with a lid and simmer for 2 minutes.
- Remove from the flame and add lemon juice and green coriander.
- Garnish with fresh grated coconut and roasted peanuts.
- If it become too dry then just add 1/2 cup warm wate,mix and cook for few seconds.
- Serve with coconut chutney
Notes
Note-
- -you can use cashew nuts instead of peanuts.
- can add any vegetables of your choice to make it more healthy and colourful.