Upma Sooji with Coconut

Coconut Sooji Upma is a delicious and satisfying breakfast dish that originates from the heart of India. This flavorful morning meal is crafted using rava, also known as sooji or semolina, and incorporates a generous amount of coconut to enhance its taste. Rava Upma, or simply Upma, is a savory porridge prepared with semolina and an assortment of vegetables, making it one of India’s most beloved breakfast options. It’s a hearty and fulfilling meal, especially when paired with a steaming cup of chai or coffee. Often, it is served with a side of coconut chutney and a hot cup of coffee, enhancing its taste and making it a popular breakfast choice.

In this recipe, we’ll guide you through the process of making Coconut Sooji Upma, a dish that can be enjoyed by the entire family. With its combination of flavors and textures, it’s a delightful breakfast option that offers a unique and wholesome taste.

Cooking Time: 30 minutes

Serving Size: 4 persons

INGREDIENTS:

• 1 cup sooji (semolina)
• 2 teaspoons ghee
• 1 ½ teaspoons mustard seeds
• Asafetida (to taste)
• 10 split organic cashews
• 1 teaspoon Chana dal
• 1 teaspoon urad dal
• 1 tablespoon diced ginger
• 1 small sliced red onion
• 1 diced green chili
• 10 curry leaves
• 4 tablespoons green peas
• 2.5 cups water
• Salt (to taste)
• 2 teaspoons minced cilantro
• 1 teaspoon ghee (optional)

INSTRUCTIONS:

1. Roast the Sooji: Begin by roasting the sooji over medium heat until it becomes aromatic. Stir continuously for approximately 5 minutes, and then transfer the roasted sooji to another dish. This roasting step can be done in advance to save time on busy mornings.
2. Heat Oil: In the same pan, heat two tablespoons of oil over medium heat. Add mustard seeds, asafetida, cashews, Chana dal, urad dal, and ginger. Sauté for about 1 minute or until they start to change color.
3. Add Vegetables and Aromatics: Include the sliced red onion, diced green chili, and curry leaves. Continue cooking for an additional minute.
4. Incorporate Green Peas: Add the green peas and stir. Cook until the peas release their fresh aroma.
5. Prepare the Mixture: Pour in 2.5 cups of water and zest from a lemon. Add cilantro and mix well. If you prefer a slightly sweet flavor, you can add honey or sugar at this stage.
6. Boil the Mixture: Bring the mixture to a boil. As it starts boiling, gradually add the roasted sooji while stirring with a dough scraper after each addition.
7. Cover and Simmer: Cover the pot with a lid, reduce the heat to low, and let it simmer for a few minutes.
8. Final Touch: Remove the lid and add 2 teaspoons of ghee (optional but recommended). Turn off the heat.
9. Serve Warm: Coconut Sooji Upma is best served warm and pairs wonderfully with coconut chutney.

TIPS:

• Sooji Roasting: Roasting the sooji until it becomes aromatic is a crucial step in enhancing the flavor of the Upma. You can roast the sooji in advance to save time on busy mornings.
• Customize Your Upma: Feel free to add your favorite vegetables to the Upma to make it even more nutritious and flavorful. Popular choices include peas, carrots, and bell peppers.
• Ghee Enhancement: The addition of ghee at the end of cooking is optional but highly recommended, as it imparts a rich and buttery flavor to the Upma.

Coconut Sooji Upma is a versatile dish that can be customized to suit your preferences. It’s a delightful breakfast option that showcases the rich and diverse flavors of Indian cuisine. Enjoy this flavorful morning meal with your loved ones to kickstart your day on a delicious note.