How to Make Upma Tamil Nadu Style

Last Updated: July 8, 2021

Upma (pronounced oop-maa) is a traditional Indian dish served mainly during breakfast. Upma is served and eaten all over the Indian subcontinent with regional variations on flavors and vegetables that comprise the dish. The roots of this savory entrée come primarily from the south Indian states of Kerala, Karnataka, and Tamil Nadu. This is the traditional authentic Tamil Nadu version of this simple and delicious dish that will ignite your passion of trying ethnic dishes in the comfort of your home!

Ingredients

Two cups sooji flour (also known as semolina)
One shredded carrot
One medium white onion finely chopped
Three green chilies
½ cup of frozen green peas
½ cup frozen pre-cut French beans
Five to six tablespoons of vegetable oil
½ inch of fresh, peeled and shredded ginger
½ tsp mustard seeds
6-8 curry leaves
¼ cup chopped coriander leaves
¼ tsp turmeric powder
Salt to taste
4 cups of water
Granulated sugar (optional)

Steps

1
Pour sooji flour into a large metal pan or wok.
2
Heat under a medium flame.

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3
Roast sooji mixture for 5-10 minutes. Mix consistently to prevent burning at the bottom of the pan. Make sure the sooji does not change color.
4
Turn off heat and set sooji aside.
5
Heat oil in a separate pan or wok under medium high heat.
6
Add mustard seeds and curry leaves to hot oil.
7
Wait till mustard seeds start to splutter and burst.
8
Add onion and ginger to oil once mustard seeds splutter and cook until onions become translucent.
9
Add carrots, French beans, and peas and sauté for 5-10 minutes.
10
Split 3 green chilies in half with a knife.
- Add to vegetables. Mix well.
11
Add turmeric powder and salt to taste and mix well.
12
Add 4 cups of water to the vegetable mixture and let it come to a boil.
13
Add roasted sooji to boiling water SLOWLY while stirring the mixture to prevent lumps from forming.
14
Add chopped coriander leaves and stir mixture over a low heat making sure all the sooji is incorporated.
15
Cook for another 3-5 minutes.
16
Turn off heat and serve hot!

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Community Q&A

Question

What kind of semolina should be used for upma?

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Top Answerer

Grainy or coarse semolina is typically best to make upma. You should be able to find "coarse rava" or "coarse semolina" in any Indian or South Asian Market nearby.