Upma with Mint Yogurt Sauce


A traditional South Indian breakfast offering, the now quintessential Upma proudly boasts of a flavoursome, wholesome and healthy welcome not only in South Indian households n eateries but across many Indian homes!

Made in an array of styles with simply everyday ingredients, its dry or porridge-like texture is replete with taste, emitting an irresistible aroma as it makes its way to your table! A lil extra effort in its presentation and thoughtfully paired condiments like my mint yogurt chutney and voila, you will be licking your fingers all the way!

Read More…


Course Breakfast
Servings 1 pax
Prep time 5 minutes
Cook time 5 – 10 minutes

Ingredients for  Breakfast Upma with Mint Yogurt Sauce

(One cup = 200 ml; 1 tbsp = 15 ml)

For Upma

1/3 cup Sooji (Rawa or Semolina)
2 tbsp Ghee (clarified butter)
1 tsp Mustard seeds
1 tsp Urad dal (White)
1 tsp Roasted chana dal (daliya)
Salt to taste
½ No. Lemon Juice
1 cup Water
1 tbsp Beaten yogurt
2-3 Neem leaves (curry patta)

Ingredients for  the Veggie Topping

(One cup = 200 ml; 1 tbsp = 15 ml)

2 tbsp Finely chopped carrot, green beans and capsicum (you can add boiled peas too)
1 tsp Mustard seeds
1 tsp Finely chopped green chilies
2 tbsp Grated coconut
A pinch Sugar (optional)
1 tsp Lemon juice
Salt to taste

Ingredients for  Mint Yogurt Sauce

(One cup = 200 ml; 1 tbsp = 15 ml)

For Upma

4 – 5 tbsp Beaten curd (yogurt greek style)
1 tbsp Coriander – mint chutney
1 tbsp Oil for tempering
2 – 3 Whole red chilies
1 tsp Mustard seeds
Salt to taste

Instructions for Upma

1. Dry roast the sooji (rawa) in a pan on a low flame.  Stir often whilst roasting. The grains should start to look dry, separate and crisp. Don’t let it brown.
2. Take ghee in another pan.  Splutter the mustard seeds.  Add the chana dal and urad dal and let it splutter. Add the neem leaves and sauté.
3. Once the dals are a little brown, add water. Heat the water and let it boil.
4. When it boils, lower the flame and add in the rawa.  Stir immediately. Do not let it form lumps.
5. Add salt and lemon juice and mix well. The rawa grains absorbs the water and gets cooked.
6. Add in one tbsp beaten curd (it smoothens the upma and enhances the tangy taste.
7. Cover and cook for 2 – 3 minutes. Switch off and keep aside.

Instructions for the Veggie Topping

1. Heat oil in a pan. Splutter the mustard seeds until they crackle
2. Add in the finely chopped veggies along with the green chillies. Cook for 2-3 minutes until the vegetables are cooked and yet retain the crunch.
3. Add in salt, sugar and lemon juice.
4. Mix in the grated coconut and keep aside.

Instructions for Mint Yogurt Sauce

1. Mix in the coriander pudina chutney with the beaten yogurt.
(Please use freshly pureed green chutney. The colour should be green. Chutney keep for long tends to turn black).
2. Add in the salt if required.
3. Take oil in a pan and heat it. Splutter the whole red chillies and mustard seeds. Add the tempering to the mint yogurt sauce mix.

Assembling and Serving

1. In a dish (as shown in the image above) take a ring mould and set the upma.
2. Add the yogurt sauce around the set upma.
3. Top with the veggie mixture. Garnish with a fried cashew (optional) and serve immediately.
Print Friendly, PDF & Email

You Might Also Like