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Upma: Savory Indian Porridge with Farina and Vegetables – vegetarian recipe
Stav Kogan

Upma: Savory Indian Porridge with Farina and Vegetables

Tired of the same old breakfast routine? Let me introduce you to Upma, the savory, comforting Indian porridge that will completely transform your mornings! It's a hearty, one-pan wonder made from farina (or sooji), packed with vibrant vegetables and tempered with fragrant spices.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 cup
Calories: 248
Ingredients Method Nutrition

Ingredients
  

  • (Serves 8-10)
  • ¼ cup (60 ml / 2 fl oz) vegetable oil
  • 1 medium yellow onion, chopped
  • 1½ tsp / 7.5 g (0.26 oz) whole mustard seeds
  • 1 green chili, minced
  • 1 tsp (2 g / 0.07 oz) crushed dried red chilis
  • 1 cup (170 g / 6 oz) farina, also known as sooji or cream of wheat
  • 5 cups (1200 ml) (1.2 L) hot water
  • ½ cup (50 g / 1.76 oz) sliced green onions
  • ⅓ cup (45 g / 1.59 oz) finely diced carrots
  • 1 large ripe tomato, diced
  • 2 tsp (12 g / 0.42 oz) salt, or to taste
  • For Garnish
  • Fresh cilantro (coriander leaves), chopped
  • Lemon wedges, for serving
  • Pro-Tips for Perfect Upma
  • For a fluffier, less porridge-like texture, reduce the water to a 1:3 ratio (1 cup / 240 ml farina to 3 cups / 720 ml water). The cooking time will also decrease significantly to about 10-15 minutes.
  • For a more authentic South Indian flavor, add 1 teaspoon (5 ml / 0.2 fl oz) of chana dal (split chickpeas) and 1 teaspoon (5 ml / 0.2 fl oz) of urad dal (split black gram) to the hot oil before the mustard seeds. Sauté until they turn golden brown.
  • A small dollop of ghee (clarified butter) stirred in at the very end adds a rich aroma and taste. Don't skip the final squeeze of lemon juice; it brightens all the flavors.

Method
 

  1. Place a large saucepan or pot over medium heat and add the vegetable oil.
  2. Once shimmering, add the chopped yellow onion and sauté until soft and translucent, about 3-4 minutes.
  3. Add the whole mustard seeds.
  4. When they begin to pop and crackle, add the minced green chili and crushed red chilis.
  5. Stir for 30 seconds until fragrant.
  6. Tip in the farina and, stirring constantly, roast for 3-4 minutes. The farina should become highly aromatic and turn a very light golden color.
  7. Do not let it brown.
  8. Reduce the heat to low. Carefully and gradually pour in the 5 cups (1200 ml) of hot water while whisking continuously to prevent any lumps from forming. The mixture will sizzle and steam vigorously.
  9. Once all the water is incorporated, stir in the sliced green onions, diced carrots, diced tomato, and salt. Increase the heat to medium and bring the mixture to a gentle simmer.
  10. Reduce the heat back to low, cover the pan, and cook, stirring every 5-7 minutes to prevent sticking at the bottom. The upma is ready when it is very thick, has pulled away from the sides of the pan, and the carrots are tender. This will take 45-60 minutes due to the high water ratio, resulting in a soft, porridge-like consistency.
  11. Garnish generously with fresh cilantro and serve immediately with lemon wedges on the side for squeezing over.
  12. Roasting the farina (sooji) until it's aromatic is the most crucial step. This prevents the upma from becoming sticky or pasty and adds a wonderful nutty flavor.

Nutrition

Calories: 248kcalCarbohydrates: 36gProtein: 5gFat: 9g

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