Shobha’s Upma

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Shobha’s Upma Recipe


1 cup cream of wheat  / semolina
1 onion, finely chopped
1 cup frozen peas
2 green chillies, chopped (adjust to taste)
1″ piece ginger, grated
1 tsp urad dal ( I use a very full teaspoon)
1 tsp mustard seeds
A few roasted cashewsto garnish (optional)
Cilantro chopped, for garnish (didn’t have any this time)
Vegetable oil to cook
1/2 cup of plain yogurt (you can add more if necessary for smoother texture)
Salt to taste


1. Dry roast the cream of wheat in a pan until it turns a light brown (about 7-10 mins). Transfer to a bowl when done and set aside to cool.
2. Heat oil in the same pan and add the mustard seeds, urad dal. When the dal turns golden brown and the mustard seeds splutter, add the onions, green chillies and ginger. Sautee for 4-5 mins until the onions turns golden brown.
3. Now add the peas and vegetables. Mix well. Add about 3 cups water and cook closed until the vegetables turn soft.
4. Open, add salt and mix well. Then lower fire to sim and add the roasted rava little at a time, stirring constantly to avoid lumps. Continue to cook and stir for another 5 mins and add yogurt.
Remove and serve.

Lindee Katdare

American wife to this Indian life. I am a right-brained, American woman married to a left-brained Indian man. I love art, design, up-cycling and multiple DIY projects at the same time. He loves simplicity and order. Follow us on this cultural collision as I combine our personalities and cultural differences through art, design, food, and raising kids. When I am not working on a craft or project, I co-host a lifestyle/entertainment show called "Daytime Blue Ridge," on our local NBC affiliate, WSLS 10.

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