How to make Upma-SK Khazana -

A very popular breakfast item at most South Indian homes now well liked all over India and outside it too

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Semolina (suji / rawa), Medium onion

Cuisine : South Indian

Course : Snacks and Starters

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You can also find more Snacks and Starters recipes like Chatpati Pani Puri, Sweet Potato Wedges, Pineapple Fritters, Corn Cutlets.

Upma-SK Khazana

Upma-SK Khazana Recipe Card

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India’s peninsular region comprises of four states that can all together boast of around a dozen different cuisines. This is more than any other part of Asia.
There is something unique about the South Indian food that evokes extreme devotion from all who take pride in its food culture. 
South Indian cuisine has its own niche. If you are in Andhra Pradesh you will relish a coastal Andhra, Telangana and Rayalseema cuisine in addition to Mughlai in Nizami style. Karnataka? It will give you north Karnataka, Saraswat, Coorgi and Mangalorean cuisines. Take a trip to Tamil Nadu to relish its Chettinad cuisine, Madurai and Coimbatore styles of cooking. Kerala, God’s own country, has the Moplah, the Syrian Christian and the Palakkad Iyer food to boast of.
South Indian food is based on a calculated and scientific culture that has been passed down from one generation to another. There is a basic understanding of what to eat in the winters and summers, what not to when one is ill, what to eat to avoid being ill and what to eat when one has a fever. There are no owners for these rules but these safely guarded secrets and recipes are an integral part of traditional South Indian home cooking.

Prep Time : 6-10 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Upma-SK Khazana Recipe

  • Semolina (suji / rawa) 1 cup

  • Medium onion 1

  • Oil 1 tablespoon

  • Mustard seeds 1 teaspoon

  • Cumin seeds 1/2 teaspoon

  • Split skinless black gram (dhuli urad dal) 1 teaspoon

  • Asafoetida 1/4 teaspoon

  • Curry leaves 10-12

  • Green chillies finely chopped 1-2

  • Medium tomato chopped 1

  • Medium carrot peeled and finely chopped 1

  • Green peas frozen 1/4 cup

  • Salt to taste

  • Sugar 1 teaspoon

  • Curry leaf sprig fried 1 for garnish

  • Fresh coconut scraped for garnish

  • Lemon slice 1 to serve

  • Coconut chutney to serve

Method

Step 1

Dry-roast semolina in a non-stick pan on medium heat, stirring frequently, till golden brown. Transfer onto a plate and let it cool.

Step 2

Finely chop onion.

Step 3

Heat oil in another non-stick pan. Add mustard seeds and cumin seeds and let the mustard seeds splutter.

Step 4

Add split black gram, asafoetida and curry leaves and let the curry leaves crackle. Add onion and mix. Add green chilli and sauté till onion turns light golden brown

Step 5

Boil 2½ cups water in a deep pan.

Step 6

Add tomato to sautéed onion mixture and mix. Add carrot and green peas and mix. Add ¼ cup water and salt, mix, cover and cook for 2 minutes or cook till the water evaporates.

Step 7

Add roasted semolina and mix. Add salt and sugar and mix. Add boiling water, mix, reduce heat, cover and cook for 7-8 minutes.

Step 8

Put the upma in a bowl, lightly press and level it out. Invert the bowl on a serving plate and demould. Garnish with fried curry leave sprig, coconut and lemon slice.

Step 9

Serve hot with coconut chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.