Tangy South Indian Semolina Delight Recipe

Indian cuisine · 210 calories

Tangy South Indian Semolina Delight recipe

About this recipe

Tangy South Indian Semolina Delight is a wholesome, flavorful breakfast dish that brings together the comforting texture of roasted semolina with a medley of fresh vegetables and aromatic spices. This classic upma is enhanced with a tangy twist of lemon juice and the nuttiness of roasted cashews, making it a perfect family-friendly dish for a satisfying morning meal. Easy to prepare and packed with balanced nutrients, this dish is a harmonious blend of flavors and textures for a nourishing start to the day.

Ingredients

  • 500 g Rava
  • 500 g Chana Dal
  • 500 g Onion
  • 500 g Tomato - Hybrid
  • 250 g Carrot
  • 100 g Salt
  • 200 g Wonderland Foods Premium Cashews - Roasted & Salted, Healthy Snack Option,
  • 100 g Coriander Leaves
  • 100 g Curry Leaves
  • 50G Green Chilies
  • - Green Peas
  • 100 g Jeera
  • 20 g Turmeric Powder
  • 500 g Urad Dal
  • 250 ml Lemon Juice Concentrate
  • 100 g Yellow Mustard Seeds

Instructions

  1. 1. Heat a pan on medium flame and dry roast the semolina until it turns light golden and aromatic. Set it aside in a bowl.
  2. 2. In the same pan, heat ghee or oil. Add mustard seeds and let them splutter, then add cumin seeds, urad dal, chana dal, and curry leaves. Sauté for 1-2 minutes until the dals turn golden.
  3. 3. Add chopped green chilies and onions to the pan. Sauté until the onions become translucent, then add the tomatoes and cook until soft.
  4. 4. Mix in the diced carrots, green peas, turmeric powder, and salt. Sauté for 2-3 minutes, allowing the vegetables to soften slightly.
  5. 5. Pour 2 cups of water into the pan and bring it to a boil. Gradually add the roasted semolina, stirring continuously to avoid lumps.
  6. 6. Lower the heat and let the mixture cook for 3-4 minutes, stirring occasionally, until the semolina absorbs the water and reaches a thick consistency.
  7. 7. Turn off the heat and stir in the lemon juice and roasted cashews. Mix well.
  8. 8. Garnish with chopped coriander leaves and serve hot with coconut chutney or yogurt on the side.