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Uppuma -- South Indian style

Updated: Apr 23, 2021

This recipe is from a cookbook by Mrs. B. F. Varughese. It was one one of the books I picked up at random in Cochi, Kerala, and have used it a lot. The book is not organized, not well written, but the recipes are fabulous and wonderful. A great book for the flavors from Kerala.

For more recipes from this book, click here.

1 cup semolina, course cut, lightly toasted on a pan

1 large onion finely diced

1-3 chilies diced.

2 tablespoons split dried chickpea lentils (Chana dal)

1 tablespoon split black lentils (urad dal)

1/2 teaspoon mustard seeds

1/2 teaspoon cumin seeds

1 stick whole cinnamon

5-6 whole cloves

7-8 whole peppercorns

8-10 curry leaves

Salt to taste

1/2 can coconut milk

1 cup frozen mixed vegetables, the ready pack with green beans, carrots, corn, peas etc. or any combination.

Lime juice from 1/2 a lime

Fresh cilantro leaves, a generous handful

3-4 tablespoons olive oil. Ghee would be better!

Heat oil, add the lentils, cinnamon stick, pepper corns, cloves and sauté for 1-2 minutes. Add mustard seeds, cumin seeds and sauté 1-2 minutes until lightly brown. Add onions and chilies and sauté until light golden brown, 5-10 minutes. Add curry leaves and sauté for 1-2 minutes. Add coconut milk and 3 cups of water and bring to a boil. Add lime juice, cilantro, salt and frozen vegetables and simmer for 5 minutes. Add semolina slowly, stirring continuously, careful not to form lumps. Cook for 5-7 minutes. Add additional water as required. Traditionally, the uppuma should be light and fluffy, with well separated grains, but do not over dry it. Can garnish with additional cilantro and lime wedges.

Serve with a sweet mango pickle (Deep Gordon Keri) or hot mango pickle (MTR mango thoku) or cilantro chutney.

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