Uppuma with kale, cilantro and lime

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UppumaThe lowly uppuma frequently gets a bad rap. Despite it having been a winning recipe on a TV chef competition, many of us harbor a little bit of disdain for this dish.  This is reflected in phrases like  “just uppuma”.

My daughter and I love uppuma. It is nutritous and capable of infinite variety and can adapt to the use of the popular grain of the decade; be it quinoa or bulger, steel cut oats or lapsi.  Easy to make and filling, it can be eaten off the stove or at room temperature and will travel well.  I often carry some on flights to avoid the over salted pretzels that is dropped in my lap.  Try this recipe and make up your own.

I often make and serve upppuma with accompaniments to my guests.  It’s quite perfect for a special dinner if you dress it up with a few interesting vegetables and some broken cashew nuts. Try pine nuts or macadamia for a change. Your guests will cluck with pleasure.  What I have provided here is a basic recipe and you should feel free to use the vegetable you have available.  Include atatleastleast two or three different ones.

Uppuma with kale, cilantro and lime

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  • Pan roast 2 cups of coarse semolina (rava) with 2 tsp of oil or ghee until it just starts to brown and set aside
  • In a deep saute pan, temper mustard seeds, cumin and urad in a blend of vegetable oil and ghee (optional)
  • Add your choice of cashew nuts, pine nuts, peanuts of macadamia nuts
  • Add onions and chillies, turmeric powder, chili flakes and asafetida
  • add chopped kale and cilantro and sliced carrots and zucchini and cherry tomatoes
  • When vegetables are sautéed add 3.5 cups of water and bring to a boil
  • Add 1/2 cup of peas and salt and bring heat down to simmer
  • Add the roasted semolina while stirring briskly to avoid lumping
  • cover and cook over low heat till the water is absorbed
  • Add juice of one fresh lime
  • Serve with lime pickles, or chutney and some salad and or plain or greek yoghurt
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