Coconut and Curry Leaf Upma

A flavourful South Indian breakfast dish made with semolina, tempered with mustard seeds, curry leaves, green chillies, and finished with toasted coconut.

Prep Time

15 minutes

Total Time

35 minutes

Calories

385 kcal

Difficulty

Easy

Equipment

2 items

Cost

£0.33/serving

Season:

🌍 Year-round

Meal Type:

Breakfast•Dinner

Cuisine:

Indian•Thai

Mood:

Spicy

Ingredients

Servings

1cupSemolina (Rava/Sooji)(Use fine or coarse semolina)

£0.25

2cupsWater

2tablespoonsVegetable Oil(Can use coconut oil for authentic flavor)

£0.05

1teaspoonMustard Seeds

£0.03

1teaspoonUrad Dal (Split Black Gram)(Optional, but adds a nice texture)

£0.04

1teaspoonChana Dal (Split Chickpea Lentils)(Optional, but adds a nice texture)

£0.02

10Curry Leaves(Fresh is best)

£0.15

2Green Chillies(Slit lengthwise, adjust to taste)

£0.10

0.5Onion(Finely chopped)

£0.10

1teaspoonGinger(Grated or finely chopped)

£0.05

to tasteSalt

0.3cupFresh Coconut(Grated or shredded)

£0.30

1teaspoonLemon Juice(Optional)

£0.03

2tablespoonsCashews(Optional, for garnishing)

£0.20

Total Cost

£1.32

£0.33 per serving

Instructions

1.
Dry roast the semolina in a pan over medium heat for 3-5 minutes, or until it turns slightly golden and fragrant. Be careful not to burn it. Remove from the pan and set aside.
2.
In the same pan, heat the vegetable oil over medium heat. Add mustard seeds. When they splutter, add urad dal and chana dal (if using) and sauté until golden brown.
3.
Add curry leaves and green chillies. Sauté for a few seconds until the curry leaves become crisp.
4.
Add chopped onion and grated ginger. Sauté until the onions are translucent.
5.
Add the water and salt to the pan. Bring to a boil.
6.
Reduce the heat to low and slowly add the roasted semolina, stirring constantly to prevent lumps from forming.
7.
Continue stirring until the semolina absorbs all the water and the mixture thickens. Cover the pan and let it steam for 2-3 minutes.
8.
Remove the lid and fluff the upma with a fork. Stir in the grated coconut and lemon juice (if using).
9.
Garnish with roasted cashews (if using). Serve hot.

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My Notes

Nutrition Information

Nutrition per serving (200g)

385 kcal / 1611 kJ

Carbs

48g

18% of RDA

Fat

17g

24% of RDA

Protein

11g

22% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

5 g

6% of RDA

Sodium

350 mg

15% of RDA

Saturated Fat

6 g

30% of RDA

Chef's Tips

Roasting the semolina is crucial to prevent a sticky upma.

Adding a pinch of sugar can enhance the flavour.

You can add vegetables like carrots, peas, or beans to the upma for extra nutrition.

Toast the coconut for a nuttier flavor.

For a softer upma, add a little more water.

Cooking Equipment

Stovetop

Large skillet or Kadai

Wine Pairings

No wine pairing suggestions available for this recipe.

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Coconut and Curry Leaf Upma

Ingredients

Instructions