You are here: Home > Videos > Course > Breakfast Recipes > Breakfast Upma / Poha > Coriander Upma Video by Tarla Dalal Coriander Upma Video by Tarla Dalal Viewed 15381 times Nice green colour and flavour. 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. Tweet Recipe Description for Coriander Upma Preparation Time: 10 minsCooking Time: 15 mins Makes 4 servings Show me for servings Ingredients For Coriander Upma1 cup semolina (rava / sooji)2 tbsp oil1 tsp urad dal (split black lentils)1 tsp mustard seeds ( rai / sarson) a pinch of asafoetida (hing)4 to 5 curry leaves (kadi patta)1/4 cup finely chopped onions salt to taste1 tsp sugar2 tbsp finely chopped coriander (dhania)To Be Blended Into A Coriander Chutney (using Little Water)1/2 cup roughly chopped coriander (dhania)3 green chillies , roughly chopped1 tsp sugar1 tsp cumin seeds (jeera)1 tsp lemon juice salt to taste Method For coriander upmaTo make {span class="bold1"}coriander upma{/span}, dry roast the semolina in a broad non-stick kadhai on a medium flame for 3 to 4 minutes or till it turns light brown in colour, stirring continuously. Keep aside.Heat the oil in a broad non-stick pan and add the urad dal and mustard seeds.When the seeds crackle, add the asafoetida, curry leaves and onions and sauté on a medium flame for 1 minute.Add the roasted semolina and salt and sauté on a medium flame for 1 more minute.Add the coriander chutney and cook on a medium flame for 1 minute.Add 2½ cups of hot water and cook on a medium flame for 1 to 2 minutes or till the water evaporates, while stirring continuously.Add the sugar and coriander, mix well and cook on a medium flame for 1 to 2 minute.How to pack coriander upmaCool the {span class="bold1"}coriander upma{/span} slightly, wrap in an aluminium foil and pack in a tiffin box. See step by step images of Coriander Upma recipe RECIPE SOURCE : Breakfast Recipes