Coriander Upma by Tarla Dalal

Tarla.Dalal's picture

Feb. 03, 2014

Nice green color and flavor. Roast the semolina and prepare the coriander chutney the previous evening and toss up this upma quickly in the morning. Once you have this upma, you will not like plain regular upma.


Semolina 1 Cup (16 tbs)
Oil 2 Tablespoon
Urad dal 1 Teaspoon (split black lentils)
Mustard seeds 1 Teaspoon
Asafoetida 1 Pinch
Curry leaves 5 (4
Finely chopped onion 1/4 Cup (4 tbs)
Salt To Taste
Hot water 2 1/2 Cup (40 tbs)
Sugar 1 Teaspoon (Optional)
Finely chopped coriander 2 Tablespoon
For coriander chutney
Roughly chopped coriander 1/2 Cup (8 tbs)
Green chili 3 , roughly chopped
Cumin seeds 1 Teaspoon
Lemon juice 1 Teaspoon



1. In mixer, add coriander, green chili, sugar, cumin seeds, lemon juice, and salt. Blend until smooth using little water.


2. In a broad non-stick skillet, dry roast the semolina, stirring constantly over medium flame for 3-4 minutes or until light brown. Set aside.

3. In the same skillet, heat oil, add urad dal and mustard seeds. Allow the mustards to splutter.

4. Add asafoetida, curry leaves and onion. Stir and cook for 1 minute.

5. Add the roasted semolina and salt. Stir and cook for 1 more minute.

6. Stir in coriander chutney and cook over medium flame for 1 minute.

7. Pour 2½ cups of hot water. Stir constantly and cook over medium flame for 1-2 minutes or until the water evaporates.

8. Add sugar and coriander. Mix well and cook for 1-2 minutes.


9. Serve hot!


Cool slightly, wrap in an aluminium foil and pack in a tiffin box.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 247Calories from Fat 76

 % Daily Value*

Total Fat 9 g13.8%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 114 mg4.75%

Total Carbohydrates 36 g12%

Dietary Fiber 2 g8%

Sugars 2 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet