Tangy Coconut Cashew Upma Recipe

About this recipe

Tangy Coconut Cashew Upma is a delightful South Indian breakfast dish crafted with lightly spiced semolina, rich coconut milk, and crunchy roasted cashews. This vegetarian recipe delivers a perfect balance of tangy, nutty, and savory flavors, complemented by tempered spices like mustard seeds and curry leaves. Ideal for a family breakfast, this warm and comforting upma is hearty yet light, making it perfect for sedentary lifestyles and body maintenance goals. The creamy texture of coconut milk and the crunch of cashews elevate the traditional upma, ensuring it’s both satisfying and flavorful.

Ingredients

• 500 g Rava
• 200Ml Kara Coconut Milk Classic (200ml)
• 200 ml Ghee
• 100 g Cashew Regular
• 500 g Tomato - Hybrid
• medium Chilli Green Long
• 100 g Coriander Leaves
• 100 g Curry Leaves
• 250 ml Lemon Juice Concentrate
• 100 g Salt
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Heat ghee in a pan over medium heat and add mustard seeds. When they start to splutter, add curry leaves and green chili, sautéing for 1-2 minutes.
2. 2. Add diced tomato to the pan and cook until softened, about 3-4 minutes. Stir in turmeric powder and salt.
3. 3. Gradually add semolina to the pan, stirring continuously to toast lightly for 2-3 minutes without burning.
4. 4. Lower the heat and pour in coconut milk, stirring constantly to avoid lumps. Cook for 5-7 minutes until the semolina absorbs the coconut milk and thickens.
5. 5. Add roasted cashews and lemon juice, mixing well to combine. Adjust seasoning if needed.
6. 6. Remove from heat and garnish with chopped coriander leaves. Serve warm.