21 June 2014,15:45 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Put the yogurt, salt and water in a bowl and whisk until smooth. Set aside.
  • Heat the oil in a non-stick pan. Add the mustard seeds and split black gram. When the mustard seeds splutter, add the curry leaves and onion, and cook until lightly browned.
  • Stir in the broken wheat and continue to cook on a medium heat for 2 minutes. Add the chopped ginger and chillies and cook for another 5 minutes, or until fragrant.
  • Mix in the yogurt mixture and bring to the boil. Cook the upma on a low heat, stirring continuously, until all the water is absorbed.
  • Add the carrot and peas, along with lemon juice. Stir gently, adjust the seasoning, and add a little more water if required.
  • Cover and cook on a low heat for another 10 minutes.
  • Transfer into a serving bowl and garnish with the coriander.


  • 100 grams natural low-fat yogurt
  • 2 teaspoon salt
  • 1/2 teaspoon black mustard seeds
  • 2 teaspoon split black gram
  • 15 curry leaves
  • 2 medium-size onion, chopped
  • 500 grams fine broken wheat
  • 2.5 cm piece root ginger, chopped
  • 6 green chillies, chopped
  • 2 medium-size carrot, diced and blanched
  • 100 grams peas, blanched
  • 2 teaspoon lemon juice
  • 4 tablespoons chopped fresh coriander leaves
  • 1 teaspoon sesame oil

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