Potato Upma
A savory Indian semolina breakfast cooked with tender potatoes, vegetables, curry leaves and aromatic spices.
Potato Upma is a warm and satisfying South Indian-inspired breakfast made with roasted semolina, tender potato cubes and aromatic spices. Mustard seeds, curry leaves, ginger and green chili create a fragrant base, while vegetables add color and texture. The semolina absorbs the seasoned cooking liquid and becomes soft and fluffy. This dish is best served hot with lemon juice and fresh cilantro. Roasting the semolina before adding it to the pan helps keep the grains separate and gives the finished upma a pleasant nutty flavor.
Featured Ingredients
Ingredients
- 2 medium Potatoes
- 1.5 cups Semolina
- 1 medium Onion
- 0.5 cups Carrot
- 0.5 cups Green Peas
- 1 teaspoon Mustard Seeds
- 10 leaves Curry Leaves
- 1 teaspoon Fresh Ginger
- 1 small Green Chili
- 2 tablespoons Cooking Oil
- 3.5 cups Water
- 1 teaspoon Salt
- 1 tablespoon Lemon Juice
Nutrition per Serving
Instructions
Dry-roast the semolina over low heat until lightly fragrant, then transfer it to a bowl.
⏱️ 5 minutes
Peel and dice the potatoes into small cubes.
⏱️ 4 minutes
Heat oil in a pan and add mustard seeds, curry leaves, ginger and green chili.
⏱️ 2 minutes
Add the onion, potato, carrot and peas and cook for several minutes.
⏱️ 8 minutes
Add water and salt and simmer until the potatoes are tender.
⏱️ 8 minutes
Gradually add the roasted semolina while stirring continuously to prevent lumps.
⏱️ 4 minutes
Cook until the semolina absorbs the liquid, then finish with lemon juice.
⏱️ 4 minutes