The Comfort of Ghee and Semolina: A Story of Mamma’s Upma

 

Now, I know it’s not the most popular opinion, but I have always loved upma — especially the Bombay rava (suji or semolina) variety. Over the years, I have had upma at various places, but there’s one taste that will always stay with me, one that still dances on my tongue whenever I think of it: my mamma’s upma. My mamma (dad's mother), who lived right next door to us, used to make this amazing and soul filling upma. Sometimes, she used to live beside our home and sometimes in her beautiful independent house in Machilipatnam or Bandar, a beautiful coastal city in Andhra Pradesh.

Her upma wasn’t anything fancy — no bells and whistles, no colorful veggies or exotic spices. It was simple, plain, and pure comfort, yet it somehow filled my soul with warmth. And what made it even more special was that it didn’t have onions or garlic, as mamma never used either in her cooking. It was just her, her love, and the magic she worked with simple ingredients.

I can still vividly remember the little girl I was, running over to Mamma’s house with excitement every time I thought of her upma. I would practically beg her to make me some, knowing well she would never say no. And there it would be, a small plate of upma, served with so much love. Now, I could’ve eaten it in peace, closed the chapter, and been content with that, but where’s the fun in that? There was no way I wasn’t going to trouble my older sister! So, I would take my plate home, sit right in front of her, and eat that upma, savoring every bite. She’d sit there, eyes wide with longing, unable to do a thing about it.

Then, as I reached the last bite — the smallest little spoonful left — I’d get up and rush back to Mamma, saying, “Mamma, she ate it all!” And without a doubt, Mamma would smile, knowing exactly what was going on, and give me more. The cycle would repeat itself — only this time, my sister, who had now learned to do the same, would take her turn. She would sit there with her plate of upma, teasing me just like I had teased her.

I am sure we unknowingly drove her crazy, but that’s the magic of grandparents, isn’t it? They forgive, they love without hesitation, and they always have just enough to give, even when you’ve eaten it all and come back begging for more. Mamma, with all her warmth and generosity, would never say no. There was always more to be had, and we always found a way to get it. And after her, the upma legacy was carried by my atta (dad's elder sister) with the exact same taste and love.

Looking back, it wasn’t just the upma that made those moments so special. It was the love, the laughter, the mischief — the way the simplest moments became a game between us, the way Mamma’s heart always gave and gave. The upma was a part of that, but it was also a symbol of something bigger: the comfort, the joy, and the warmth that family and love bring. And to this day, whenever I think of upma, it’s not just the taste I remember, but the love of Mamma and the memories that still make me smile.

Ingredients:

• 1 teaspoon chana dal

• 1 teaspoon urad dal

• 1 teaspoon mustard seeds

• 1 teaspoon cumin seeds

• 1-2 dried red chilies

• 1-2 green chilies, finely chopped

• Fresh curry leaves

• Salt, to taste

• 1 cup semolina (suji)

• 3 cups water

• Ghee (for cooking)

Instructions:

Prepare the Tempering:
Heat 1-2 teaspoons of ghee in a pan. Add the chana dal, urad dal, mustard seeds, cumin seeds, and dried red chilies. Allow them to splutter and toast slightly.

Add the Green Chilies and Curry Leaves:
Once the tempering is ready, add the finely chopped green chilies and a handful of fresh curry leaves. Let them fry in the ghee until aromatic.

Roast the Semolina:
Now, add the semolina (suji) to the pan and lightly roast it in the ghee, stirring frequently to avoid burning. Keep roasting for a few minutes until the semolina turns a light golden brown and starts to smell fragrant.

Cook the Upma:
Once the semolina is roasted, add 3 cups of water, a pinch of salt, and stir to mix everything well. Let it cook on medium heat for 4-5 minutes, or until the water is absorbed and the upma reaches a soft, fluffy consistency.

Finish with Ghee:
Once the upma is ready, add a little more ghee on top for extra flavor and richness. Stir it in, and serve hot.

Srishti’s Secret Tip for the Perfect Upma:

The secret to making this upma extra fluffy and flavorful is in the ghee and the roasting of the semolina. Don’t rush the roasting process — it’s what gives the upma its beautiful texture and depth of flavor. Adding a little extra ghee at the end will also make it more indulgent and comforting.

Srishti’s Healing Tip for the Perfect Plate:

Food made with love has a way of warming your soul. This simple semolina upma, with its balance of spices and ghee, is comfort in a bowl. It’s not just the upma itself, but the memories it carries — the warmth of Mamma’s kitchen, the laughter of childhood, and the feeling that, no matter where life takes you, there’s always a taste of home waiting for you.

Why You Will Love It:

This upma is simplicity at its finest. The crunchy dal, the aromatic tempering, and the soft, fluffy semolina create the perfect balance of texture and flavor. It’s the kind of dish that wraps you in warmth and nostalgia, and each bite brings back a flood of memories. Whether you’re looking for a comforting breakfast or a quick, satisfying snack, this upma is sure to hit the spot. Plus, it’s so easy to make, you’ll find yourself turning to it time and time again.