Tangy Coconut Semolina Upma Recipe

About this recipe

Tangy Coconut Semolina Upma is a vibrant South Indian breakfast dish that brings together the nutty flavors of roasted semolina, the tropical richness of coconut milk, and the zesty tang of lemon. This dish is elevated with a medley of aromatic spices, curry leaves, and crunchy peanuts, offering a delightful balance of flavors and textures. Perfect for a family breakfast, it is light yet satisfying, providing a balanced start to the day. The moderate spice level ensures a gentle warmth without overpowering the palate, making it suitable for all members of the family.

Ingredients

• 200Ml Kara Coconut Milk Classic (200ml)
• 500 g Onion
• 500 g Tomato - Hybrid
• loose Ginger
• 20G Tong Garden Coated Peanuts Magic Masala (20g)
• 250 ml Lemon Juice Concentrate
• 250 ml Olive Oil
• 100 g Coriander Leaves
• 500 g Suji
• medium Chilli Green Long
• 100 g Curry Leaves
• 100 g Salt
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Heat a dry pan over medium heat and roast the semolina until light golden and aromatic. Set aside.
2. 2. In the same pan, heat the oil and add mustard seeds. Once they splutter, add curry leaves, ginger, and green chilies, sautéing for a minute.
3. 3. Add the chopped onion and cook until translucent, then stir in the tomato and turmeric powder. Cook until the tomatoes soften.
4. 4. Add peanuts and sauté for another 2 minutes, ensuring they are lightly toasted.
5. 5. Pour in the coconut milk and an equal amount of water, bringing the mixture to a gentle boil.
6. 6. Gradually add the roasted semolina while stirring continuously to avoid lumps. Cook for 3-4 minutes until the mixture thickens.
7. 7. Stir in salt and lemon juice, mixing well, and cook for another minute until the upma reaches a creamy consistency.
8. 8. Garnish with fresh coriander leaves and serve hot.