Easy
Borugula Upma
A light Telugu breakfast: soaked murmura tempered with onion, peanuts and curry leaves.
20 min
Serves 2
Video
Watch it made
A mother and her son make it together, step by step. The video plays in the language you choose at the top of the page.
Ingredients
4 cups murmura
1 onion, chopped
2 green chillies, slit
1 sprig curry leaves
1 tsp mustard seeds
1 tsp chana dal
2 tbsp peanuts
1/4 tsp turmeric
2 tbsp oil
Salt to taste
1 tbsp lemon juice and coriander leaves
Method
1
Put the murmura in a bowl of water for a few seconds, then squeeze out the water gently and keep aside.
2
Heat the oil. Add mustard seeds, chana dal and peanuts, and fry until the dal turns golden.
3
Add green chillies, curry leaves and onion. Cook until the onion is soft.
4
Add turmeric and salt, then the soaked murmura. Mix gently for two minutes.
5
Turn off the heat, add lemon juice and coriander, and serve warm.
Tip
Do not soak for long. A quick dip keeps the upma fluffy, not mushy.
Make it with Super Fine Mamra
Fresh, crisp murmura from Siddipet, by the bag: 25 packets of 250 g or 20 packets of 500 g.