A savory and fluffy breakfast porridge made from roasted semolina, tempered with classic South Indian spices. This beloved dish is quick, easy, and incredibly comforting, perfect for a wholesome start to your day.
Prep10 min
Cook15 min
Servings4
Serving size: 1 serving
258cal
7gprotein
38gcarbs
9g
Ingredients
1 cup Suji (Fine variety, also known as Rava)
2 tbsp Ghee (Can be substituted with a neutral oil)
Baby potatoes are simmered in a rich, aromatic gravy made with yogurt, cashews, and fragrant spices. This classic Mughlai dish is slow-cooked to perfection, allowing the potatoes to soak up all the delicious flavors.
Energy-giving Suji Upma with aromatic Aloo Dum – a quick to make and satisfying meal anytime!
This odia dish is perfect for lunch. With 630.23 calories and 13.84g of protein per serving, it's a nutritious choice for your meal plan.
fat
8 pcs Cashew Nuts (Halved, optional)
2.5 cup Water (Use hot water for best results)
1 tsp Salt (Or to taste)
0.5 tsp Sugar (Optional, for balancing flavors)
1 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Roast the Suji (Semolina)
Place a heavy-bottomed pan or kadai over low-medium heat.
Add 1 cup of suji and dry roast, stirring frequently, for 5-7 minutes. The suji should become aromatic and feel light, but it should not change color.
Once roasted, transfer the suji to a separate plate and set aside.
2
Prepare the Tempering (Tadka)
In the same pan, heat 2 tbsp of ghee over medium heat.
Add 1 tsp of mustard seeds and allow them to splutter completely.
Add 1 tsp urad dal, 1 tsp chana dal, and 8 halved cashew nuts. Sauté for 1-2 minutes until the dals turn golden brown and fragrant.
3
Sauté Aromatics
Add the finely chopped onion, 2 slit green chilies, 1 inch of grated ginger, and 10 curry leaves to the pan.
Sauté for 3-4 minutes until the onions become soft and translucent.
4
Boil Water and Combine
Pour 2.5 cups of water into the pan. Add 1 tsp of salt and 0.5 tsp of sugar. Increase the heat and bring the water to a rolling boil.
Once boiling, reduce the heat to low. With one hand, pour the roasted suji in a slow, steady stream. With the other hand, stir continuously and vigorously to prevent lumps from forming.
5
Cook the Upma
Once all the suji is incorporated, mix well. The mixture will thicken quickly.
Cover the pan with a lid and cook on the lowest heat for 3-4 minutes, until all the water is absorbed and the suji is cooked through.
6
Rest, Garnish, and Serve
Turn off the heat and let the upma rest, covered, for 5 minutes. This step is crucial for a fluffy texture.
After resting, open the lid. Drizzle 1 tbsp of lemon juice and sprinkle 2 tbsp of chopped coriander leaves over the top.
Gently fluff the upma with a fork to mix everything together. Serve hot with coconut chutney or sambar.
4
Serving size: 1 serving
373cal
7gprotein
38gcarbs
23gfat
Ingredients
500 g Baby Potatoes (About 20-25 potatoes)
1 tbsp Salt (For boiling potatoes)
1 cup Vegetable Oil (For deep frying potatoes and onions)
1 tbsp Ghee (For the gravy)
220 g Onion (About 2 medium, thinly sliced)
350 g Tomato (About 3 medium, pureed)
15 g Cashew Nuts (About 12-15 cashews, soaked in warm water)
0.5 cup Curd (Whisked until smooth, at room temperature)
1.5 tbsp Ginger Garlic Paste
1 pc Bay Leaf
1 inch Cinnamon Stick
4 pcs Cloves
3 pcs Green Cardamom (Slightly crushed)
1.5 tsp Kashmiri Red Chilli Powder
0.5 tsp Turmeric Powder
1.5 tsp Coriander Powder
1 tsp Cumin Powder
0.75 tsp Garam Masala
0.5 tsp Sugar (To balance flavors)
1 tbsp Kasuri Methi (Crushed between palms)
2 tbsp Fresh Cream (For garnish)
2 tbsp Coriander Leaves (Chopped, for garnish)
1.5 cup Water (Warm, adjust as needed)
Instructions
1
Prepare the Potatoes
Wash the baby potatoes. Boil them in water with 1 tbsp of salt until just cooked but still firm (a knife should go in with slight resistance), about 10-12 minutes. Alternatively, pressure cook for 1 whistle.
Drain the potatoes, let them cool slightly, and then peel the skin off.
Using a fork or skewer, prick each potato deeply all over. This is crucial for absorbing the gravy.
2
Fry Potatoes and Prepare Pastes
Heat 1 cup of oil in a kadai over medium-high heat. Carefully add the pricked potatoes and fry for 6-8 minutes, until they are golden brown with a slightly crisp outer layer. Remove with a slotted spoon and set aside on a paper towel.
In the same hot oil, fry the thinly sliced onions until they turn deep golden brown and crisp (this is called 'birista'). Remove and drain on a paper towel. Once cool, grind them into a coarse paste without adding water.
Drain the soaked cashews and grind them with 2-3 tablespoons of water to a very smooth, fine paste. Set aside.
3
Cook the Gravy Base
In a heavy-bottomed pan or handi, heat 1 tbsp ghee and 2 tbsp of the leftover oil from frying. Add the whole spices: bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for 30-40 seconds until fragrant.
Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
Stir in the ground onion paste (birista paste) and cook for 2 minutes.
Add the tomato puree. Cook on medium heat for 8-10 minutes, stirring occasionally, until the mixture thickens and you see oil separating from the sides.
Add all the spice powders: Kashmiri red chilli, turmeric, coriander, and cumin powder. Mix well and cook for another minute until the spices are aromatic.
4
Combine and 'Dum' Cook
Reduce the heat to the absolute minimum. Add the whisked, room-temperature yogurt, stirring continuously and vigorously for 2-3 minutes to prevent it from curdling.
Once the yogurt is incorporated, stir in the smooth cashew paste and cook for another 2 minutes.
Add the fried potatoes, salt, and sugar. Gently mix to coat the potatoes evenly with the masala.
Pour in 1.5 cups of warm water and bring the gravy to a gentle simmer. Adjust water for your desired consistency.
Sprinkle the garam masala and crushed kasuri methi over the top. Cover the pan with a tight-fitting lid. For a traditional 'dum', you can seal the edges of the lid with dough.
Cook on the lowest possible heat for 15-20 minutes. This slow-cooking process allows the potatoes to absorb all the rich flavors of the gravy.
5
Garnish and Serve
Turn off the heat. Let the curry rest, covered, for at least 10 minutes before opening the lid. This helps the flavors to meld and the oil to surface.
Gently stir, then garnish with fresh cream and chopped coriander leaves.
