Breakfast

Saffron & Cardamom Semolina Upma with Charred Tomato Chutney

Name: Saffron & Cardamom Semolina Upma with Charred Tomato Chutney
Prep time: 8 min
Cook time: 18 min
Total time: 26 min
Yield: 2 servings
Ingredients: ¾ cup fine semolina; 2 tbsp ghee; 1 tsp cumin seeds; ½ tsp mustard seeds; ¼ tsp asafoetida; 8–10 fresh curry leaves; 1 tbsp fresh ginger, minced; 3 threads saffron; 2 green cardamom pods, cracked; 2½ cups vegetable stock, warmed; ¼ tsp fine sea salt; 3 medium ripe tomatoes, roughly chopped; 1 dried red chili; 1 tsp chili oil; 1 tbsp neutral oil for chutney; Juice of ½ lemon; Fleur de sel to finish

A refined take on south India's beloved upma: fine semolina toasted until nutty, then bloomed with hot ghee, warm spices (saffron, cardamom, cumin), and fresh ginger. Crowned with a quick pan-charred tomato chutney—ripe tomatoes blistered until jammy, finished with crispy fried curry leaves and a thread of chili oil. Creamy, spiced, and grounded.

507calper serving 10gprotein 60gcarbs 26gfat 8min prep 18min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this