Wholesome South Indian Breakfast Uppma Recipe

Indian cuisine · 210 calories

Wholesome South Indian Breakfast Uppma recipe

About this recipe

Wholesome South Indian Breakfast Uppma is a warm and comforting dish made from semolina, fragrant spices, and fresh vegetables. Known for its light yet satisfying texture, this traditional breakfast is a perfect way to kickstart your day. The balance of flavors from mustard seeds, curry leaves, and green chilies, combined with the nutty aroma of roasted semolina, makes it a family favorite. It's a versatile dish that pairs beautifully with coconut chutney or a dollop of yogurt for added richness. Easy to prepare and packed with nutrients, this dish is ideal for uniting the family over a hearty meal.

Ingredients

  • 100G Oleo
  • 100 g Hing Khoda
  • - Frozen Peas
  • 100 g Coriander Leaves
  • 100 g Cashew Regular
  • 500 g Capsicum Green
  • 500 g Suji
  • 100 g Curry Leaves
  • 50G Green Chilies
  • 100 g Jeera
  • 250 ml Lemon Juice Concentrate
  • 100 g Salt
  • 500 g Tomato - Hybrid
  • 20 g Turmeric Powder
  • 100 g Yellow Mustard Seeds

Instructions

  1. 1. Dry roast the semolina in a pan on medium heat for 4-5 minutes until it turns slightly golden and aromatic. Set it aside.
  2. 2. Heat the vegetable oil in a deep pan or kadai over medium heat. Add mustard seeds and let them splutter, followed by cumin seeds, hing, curry leaves, and green chilies. Stir for 1-2 minutes.
  3. 3. Add the chopped tomato and sauté until it softens, then mix in the green peas, capsicum, turmeric powder, and a pinch of salt. Cook for 3-4 minutes until the vegetables are tender.
  4. 4. Gradually add 500ml of boiling water to the pan, stirring continuously to avoid lumps. Adjust salt to taste.
  5. 5. Reduce the heat to low and slowly add the roasted semolina to the pan, stirring continuously to combine. Cook for 3-5 minutes until the mixture thickens into a creamy consistency.
  6. 6. Turn off the heat, cover the pan, and let the Uppma sit for 2-3 minutes to allow flavors to meld.
  7. 7. Garnish with chopped coriander leaves, lemon juice, and roasted cashews (if using). Serve hot with coconut chutney or plain yogurt.