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Upma (उपमा)

About Upma (उपमा)

Upma is a popular South Indian breakfast dish that has found its way into Nepali kitchens, particularly in areas with significant South Indian communities or those influenced by Indian cuisine. It's a quick, savory porridge-like dish often made with semolina (suji) and is appreciated for its ease of preparation and nutritious value. While not traditionally Nepali, it's becoming a common and enjoyed option for breakfast or light meals.

Picture of Upma

History

Upma, being a South Indian dish, does not have a deep-rooted history in Nepal. Its presence is a result of the increased interaction and cultural exchange between Nepal and India. As people from South India migrated or traveled to Nepal, they brought their culinary traditions with them. Upma likely became more common in urban areas and among Nepali families who were familiar with Indian cooking styles. There isn't a specific documented history of Upma's introduction to Nepal, but it's a relatively recent addition compared to traditional Nepali dishes, its adoption has been driven by convenience, taste, and the growing multicultural influence in Nepali culinary landscape.

Fact 1

Upma is often served as a breakfast item, but it can also be enjoyed as a light lunch or snack.

How to prepare?

Semolina (Suji/Rava) - 1 cupWater - 2.5 cupsOnion (finely chopped) - 1 mediumGreen chilies (slit) - 1-2Ginger (grated) - 1/2 teaspoonMustard seeds - 1 teaspoonUrad dal (split black lentils) - 1 teaspoonCurry leaves - 8-10Vegetable oil or Ghee - 2 tablespoonsSalt - to tasteOptional Vegetables (Carrots, Peas, etc) - 1/2 cupLemon Juice - 1 teaspoon (optional)Chopped Coriander Leaves - 2 tablespoon (optional)

Learn step by step to prepare Upma

  • 1
    Heat oil or ghee in a pan over medium heat. Add mustard seeds. Once they splutter, add urad dal and let it turn light brown.
  • 2
    Add green chilies, ginger and curry leaves. Sauté for a few seconds.
  • 3
    Add chopped onion and sauté until it turns translucent.
  • 4
    If using, add optional vegetables and saute for 2-3 minutes.
  • 5
    Add water, salt, and bring it to a boil.
  • 6
    Reduce heat to low, then slowly add semolina while stirring continuously to prevent lumps.
  • 7
    Keep stirring until the semolina absorbs the water and the mixture thickens. Cover and cook for 2-3 minutes on low heat.
  • 8
    Remove from heat and let it rest for a couple of minutes. Add lemon juice and coriander leaves before serving.
  • 9
    Serve hot. You can serve upma with coconut chutney, sambhar or pickle if desired.
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