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Learn how to make Amaranth Masala Upma at home with our Chef Ruchi Bharani

Amaranth Masala Upma Ingredients

How To Cook The Amaranth

For Tempering the Amaranth
1 & 1/2 tbsp Oil
1 tsp Mustard Seeds
1 tsp Cumin Seeds
18-20 Curry Leaves
1/4 tsp Asafoetida
2 Green Chillies (chopped)
1-inch Ginger (chopped)
1 Onion (chopped)
1/2 Green Capsicum (chopped)
3/4 tsp Turmeric Powder
1/2 tsp Red Chilli Powder
1/4 tsp Garam Masala
3/4 cup Amaranth (soaked & cooked)
2 tbsp Peanuts (roasted & crushed)
Salt To Taste
Coriander Leaves
Juice Of 1/2 Lemon

For Garnish
Peanuts
Coriander Leaves

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About Upma
Upma, uppumavu, or uppittu is a dish originating from the Indian subcontinent, most common in Kerala, Andhra Pradesh, Tamil Nadu, Telangana, Karnataka, Maharashtrian, and Sri Lankan Tamil breakfast, cooked as a thick porridge from dry-roasted semolina or coarse rice flour. Various seasonings and/ vegetables are often added during the cooking, depending on individual preferences.

Upma is typically made by first lightly dry roasting semolina (called rava or sooji in India). The semolina is then taken off the fire and kept aside while spices, lentils, onion, ginger, etc are sautéed in oil or ghee. The semolina is then added back to the pan and mixed thoroughly. Boiling water is added, and the mixture is stirred until the semolina absorbs the liquid and becomes fluffy in texture.

There are several ways in which upma is made, and the variations are obtained by either adding or removing spices and vegetables. The texture can vary significantly as well, depending on how much water is added to it, and how long the mixture is allowed to remain on the flame thereafter.

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