Upma with Coconut Chutney & Masala Chai

Prep Time:




  • Shredded Carrots
  • Onions
  • Green chillies
  • Cilantro
  • Curry Leaves
  • Ginger
  • Peas (fresh or frozen)


  • Ghee

Pantry & Spices

  • Cashews
  • Urad dal (split & skinned black gram dal)
  • Chana dal (Split & skinned brown chickpea)
  • Salt
  • Black pepper
  • Coriander powder
  • Mustard seeds
  • Cumin seeds
  • Asafoetida
  • Raw peanuts
  • Semolina
  • Oil
  • Roasted Gram dal
  • Grated Coconut
  • Tamarind paste or dried
  • Dry red Chilli (optional)


Created By

Prepared by Himadri Vyas



  1.  In a large pan add 2 tbsp ghee and 1 tsp oil at medium heat. Once oil is hot add 1 tsp Mustard seeds, cumin seeds and asafoetida.
  2. Once mustard starts popping, add chopped 5 to 6 curry leaves, 1 cup white or red onion, 1 tsp urad dal, 1 tsp Chana dal and handful of cashews.
  3. Keep stirring until onions are translucent, add 1 or 2 chopped green chillies(as per heat preference) and ½ cup of peas.
  4. Add 2 cups of semolina, salt and black pepper and keep stirring.
  5. Keep roasting the semolina with all other things for another 5 mins. While roasting the semolina, start boiling water 4 times than semolina. 8 cups
  6. Once water is boiled and semolina is toasted, add the water and keep stirring quickly. Note: Semolina will absorb most of the water right away, so make sure you have more water than semolina.
  7. Once it is all mixed, cook for another 2 mins or till semolina is not sticking in the pot.
  8. Add chopped cilantro and serve with either coconut chutney or just by itself!


Coconut Chutney

  1. In a small pan add 1 tbsp oil and roast, 2 tbsp raw peanuts and 2 tbsp roasted gram dal for couple mins
  2. Once it cools down, in a mixture grinder add 1 cup coconut, ½ cup coriander, 2 chilli, 1 inch ginger, small ball sized tamarind ot 1 tbsp tamarind paste and ¾ tsp salt with roasted peanuts and gram dal.
  3. Add ½ cup water in the mixture to make a smooth paste. Add the chutney in a bowl.
  4. Add more water as per your preference to make it thick or thin.
  5. Tadka: In a small pan add 3 tbsp oil of your preference, once it gets hot add 1 tsp mustard seeds, 1 tsp cumin seeds, 1 dry red chilli, 4 to 5 curry leaves and ½ tsp asafoetida. Note: Be careful the mustard seeds will pop.
  6. Turn off the gas and pour oil mixture on the chutney and serve with Upma/ Dosa/ Idli or Meduvada.

Created By

Prepared by Himadri Vyas