Sooji Upma Recipe with Coconut
Course: South Indian Breakfast
Cuisine: Karnataka
Diet: Vegetarian
This Sooji Upma with Coconut is a comforting and flavorful South Indian breakfast dish that’s perfect for starting your day. Made with semolina (rava or sooji) and topped with freshly grated coconut, this dish brings together the savory flavors of mustard seeds, curry leaves, ginger, and green peas. The addition of ghee and coconut enhances the taste, making it rich and satisfying.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sooji (Semolina / Rava) | 2 cups |
| Ginger (grated) | 2-inch piece |
| Onion (finely chopped) | 2 medium-sized |
| Green Chillies (finely chopped) | 2 |
| Green peas (steamed) | 1 cup |
| Mustard seeds (Rai / Kadugu) | 1 tsp |
| Chana dal (Bengal Gram Dal) | 1 tsp |
| White Urad Dal (Split) | 1 tsp |
| Asafoetida (Hing) | 1/4 tsp |
| Curry leaves | 2 sprigs |
| Ghee | 3 tbsp |
| Salt | To taste |
| Fresh coconut (grated) | 3 tbsp |
| Coriander leaves (finely chopped) | A small bunch |
Preparation Time
15 minutes
Cooking Time
20 minutes
Instructions
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Roast the Sooji: Begin by dry roasting the semolina (sooji) in a skillet over medium heat. Stir frequently until it turns golden and releases a pleasant roasted aroma. Once done, remove it from the heat and set it aside.
-
Prepare the Tempering: Heat a teaspoon of ghee in a heavy-bottomed pan. Add the mustard seeds and allow them to crackle. Then, add the chana dal and urad dal, and sauté until they turn golden brown and crisp.
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Add Aromatics: Next, add the finely chopped ginger, green chillies, onion, and curry leaves. Sauté them on medium heat until the onions turn soft and translucent.
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Cook the Vegetables: Stir in the steamed green peas and season with salt. Add 4 cups of water to the pan, and bring it to a boil.
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Incorporate the Sooji: Once the water begins to boil, gradually add the roasted semolina while continuously stirring with your other hand to prevent lumps from forming. Stir well to combine all the ingredients.
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Simmer the Upma: Allow the mixture to thicken as it cooks. Once it reaches a thick consistency, reduce the heat, cover the pan, and cook for a few more minutes until fully cooked and well-blended.
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Garnish and Serve: Finally, garnish the upma with freshly grated coconut and chopped coriander leaves. Serve hot.
Serving Suggestions
This Sooji Upma Recipe with Coconut pairs wonderfully with South Indian Coconut Chutney, a side of curds, or even an Instant Carrot Pickle for an added zing. For a more traditional breakfast experience, enjoy it with Pineapple Kesari Bhath, a sweet treat that complements the savory upma.
Enjoy this delightful, wholesome breakfast that’s not only filling but also full of flavors and textures, making it a perfect start to your day!
