Sooji ka Upma

Posted

March 20, 2014


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image image Mere bachpan se fav Naashta, it has many fond memories attached to it. One of my fav aunts from Andhra used to make it for us, and me and my dad could never have enough of it!
Later, as I grew up and moved to US, I made sure, I had her teach me all her little tips n tricks of making her signature dish! 🙂

Method:
Heat ghee+oil, add rai, khadi lal mirch, kari patta, chana dal and cook for a minute.
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Add roasted cashews and finely chopped ginger, onions and sauté till soft.
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Add coarse Suji/Semolina and sauté for 2 minutes.
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Add salt, and 3 1/2 to 4 times water (depending upon how thick or flowing you like your Upma) along with a squeeze of lemon juice. Cook for 4-5 minutes, stirring constantly till it thickens and starts coming together!
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Now take off heat, cover and rest for 15 minutes. Serve warm!
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Enjoy along with coconut chutney.
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PS: you can also add chopped vegetables like peas, carrots, cauliflower, beans etc to the onions.
Source: Bhawani Rao Aunty

4 comments on “Sooji ka Upma

  1. March 21, 2014 Bhavna

    Love your recipes!
    My weekend breakfast taken care of:-)

    Reply
    • March 21, 2014 ruchiairen

      That was the intention behind posting these recipes on Friday evening….your response made it so worthwhile Bhavna! 🙂

      Reply
  2. March 21, 2014 Vinnie

    Looks yummy!

    Reply
    • March 21, 2014 ruchiairen

      Thanks Vinny, grew up on Bhavani Aunty’s Upma and when the time came…she was the one to teach me how to make it too! 🙂

      Reply

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