Tempered Semolina Upma with Mustard Seeds and Curry Leaves
A quick and comforting South Indian breakfast porridge made from roasted semolina tempered with mustard seeds, curry leaves, and fragrant spices. This indian-inspired breakfast (vegetarian) ready in about 25 minutes combines semolina (rava), water, mustard seeds into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 250 calories and feeds 3, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup semolina (rava)
- 2.5 cups water
- 1 tsp mustard seeds
- 1 tbsp urad dal (split black gram)
- 1 tbsp chana dal (split chickpeas)
- 1, finely chopped green chili
- 8 leaves fresh curry leaves
- 1 tsp, grated fresh ginger
- 2 tbsp cashew nuts
- 2 tbsp vegetable oil
- 1 tsp salt
Instructions
- Step 1: Dry roast 1 cup semolina in a large pan over medium heat for 5-6 minutes until light golden and aromatic, stirring constantly to avoid burning; remove and set aside.
- Step 2: In the same pan, heat 2 tbsp vegetable oil over medium heat. Add 1 tsp mustard seeds and wait until they start to pop.
- Step 3: Add 1 tbsp urad dal, 1 tbsp chana dal, 2 tbsp cashew nuts, 1 finely chopped green chili, 8 fresh curry leaves, and 1 tsp grated ginger. Sauté for 2-3 minutes until dals turn golden and nuts are toasted.
- Step 4: Slowly pour in 2.5 cups water and 1 tsp salt, bring to a rolling boil.
- Step 5: Reduce heat to low and slowly add the roasted semolina in a steady stream, stirring continuously to prevent lumps.
- Step 6: Cook for 3-4 minutes until the mixture thickens and pulls away slightly from the pan edges. Cover and let sit for 2 minutes before fluffing with a fork and serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tempered Semolina Upma with Mustard Seeds and Curry Leaves take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.
How do I store leftover Tempered Semolina Upma with Mustard Seeds and Curry Leaves?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.
Can I substitute ingredients in Tempered Semolina Upma with Mustard Seeds and Curry Leaves?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tempered Semolina Upma with Mustard Seeds and Curry Leaves for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Tempered Semolina Upma with Mustard Seeds and Curry Leaves vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
