Upma….Sounds boring!! Make it interesting with this Masala Semiya Upma!!

Upma…The name itself sounds so bland and boring. Who likes upma??? Most of us wouldn’t. Atleast, I don’t like it. But ours is an UPMA FAMILY. Everybody at home loves Upma and its upma most of the time. If you are also someone like me who hates UPMA, scroll down to know how to make it interesting. Semiya cooked in a masala gravy. Sounds good??? It tastes good tooo!!

Masala Semiya Upma

Ingredients:

For the masala gravy:
Onions – 3
Tomatoes – 3
Dry Red Chillies – 4
Sugar – 1/2 tsp
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Garam Masala – 1/2 tsp
Turmeric Powder – 1/4 tsp

For the upma:
Roasted Semiya – 1.5 cups
Capsicum – 1
Carrot -1
Onion – 1/2
Salt – To Taste

To temper:
Oil – 2 tsp
Mustard Seeds – 1/2 tsp
curry Leaves – a few

Method:

1. Pressure cook all the ingredients for the masala gravy for 20 minutes. Add chopped onions and whole tomatoes for the gravy. Add a little water along with the ingredients.
2. After the pressure subsides, blend all the ingredients into a fine paste.
2. Heat oil in a pan and temper mustard seeds and curry leaves. Saute onions till they turn transparent and then add carrots and capsicum.
3. When the veggies are partially cooked, add the blended masala and enough water. The quantity of total liquid to be added would be 3 cups(add water accordingly excluding the quantity of the masala).
4. When the gravy starts boiling, add the semiya and required salt.
5. Switch off after all the semiya is cooked and soft.
6. Garnish with coriander leaves.

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