Ingredients for mushroom upma

Semolina (rawa/suji) 1 cup

  • Button mushrooms chopped ½ cup

  • Mushrooms shimeji ½ cup

  • Oil 1 tablespoon

  • Mustard seeds ¾ teaspoon

  • Cumin seeds ½ teaspoon

  • Curry leaves 7-8

  • Green chillies finely chopped 1-2

  • Asafoetida ¼ teaspoon

  • Onions finely chopped 2 medium

  • Tomato finely chopped 1 medium

  • Salt to taste

  • Green peas blanched ½ cup

  • Fresh coriander leaves chopped 2 tablespoons


Mushroom Upma


Step 1

Dry-roast the semolina in a non-stick pan till light golden. Transfer on a plate and set aside to cool.

Step 2

Heat oil in a deep non-stick pan. Add mustard seeds and let them splutter.

Step 3

Add cumin seeds, curry leaves, green chillies and asafoetida, mix and sauté for 30 seconds.

Step 4

Add onions, mix and sauté till they turn translucent. Add tomatoes and mix.

Step 5

Add little salt, mix well and cook till they turn pulpy.

Step 6

Add shimeji and button mushrooms, mix and cook till dry. Add the roasted semolina and mix well.

Step 7

Add 2 cups hot water and salt, stir well, cover and cook for 10-15 minutes.

Step 8

Add green peas and 1 tablespoon coriander leaves and mix well. Cover and cook for 3-4 minutes.

Step 9

Garnish with remaining coriander leaves and serve hot with lemon quarters.