Upma Recipe With Coconut Easy Home Cooking Procedure

Know the details about the Upma Recipe With Coconut Easy Home Cooking Procedure, Upma Recipe With Coconut Easy Cooking Process

Delicious Coconut Upma Recipe: A Healthy Twist on a Traditional Favorite

Upma is a staple breakfast dish in South India, known for its simple preparation and versatile flavors. Incorporating coconut into upma not only enhances its taste but also boosts its nutritional value. This blog post explores the delightful recipe of coconut upma, discussing its history, importance, ingredients, nutritional information, and a step-by-step guide to making this comforting dish.

Upma Recipe With Coconut Easy Home Cooking Procedure

About Coconut Upma

Coconut upma is a variation of the traditional upma, which is made from semolina (rava) cooked with various spices and vegetables. The addition of coconut adds a rich, creamy texture and a subtle sweetness that balances the savory notes of the spices. It’s a perfect meal to start your day or enjoy as a light dinner.


Upma originated in the Indian subcontinent, believed to be from the southern part of India where it quickly became a popular breakfast option. Traditionally, upma was made with freshly milled wheat, evolving over time to include semolina as a base ingredient. The inclusion of coconut is a coastal influence, reflecting the abundance of coconuts in these regions.


Coconut upma is not just a meal; it’s a nutritious dish that provides a good balance of carbohydrates, fats, and proteins, along with essential vitamins and minerals. It’s easy to digest and can be customized with various vegetables, making it a wholesome choice for all age groups.

Items Required

Here’s everything you need for this coconut upma recipe:

Ingredients List

  • Semolina (Rava) – 1 cup
  • Grated fresh coconut – ½ cup
  • Mustard seeds – 1 tsp
  • Urad dal (split black gram) – 1 tsp
  • Chana dal (split chickpeas) – 1 tsp
  • Green chilies – 2, finely chopped
  • Ginger – 1-inch piece, finely chopped
  • Curry leaves – a sprig
  • Cashew nuts – 10
  • Water – 2 cups
  • Coconut oil – 2 tbsp
  • Salt to taste
  • Fresh coriander leaves for garnishing

Nutritional Information List (per serving)

  • Calories – approximately 250 kcal
  • Proteins – 5 g
  • Carbohydrates – 45 g
  • Dietary Fiber – 3 g
  • Fat – 7 g

Cooking Time

  • Preparation time: 10 minutes
  • Cooking time: 20 minutes
  • Total time: 30 minutes

Cooking Procedure Overview

Cooking coconut upma involves roasting semolina until golden, tempering spices, and cooking with water, grated coconut, and seasonings until the mixture thickens and becomes fluffy.

Detailed, Step-by-Step Cooking Procedure

  1. Roast the Semolina: Heat a pan on medium flame, add the semolina, and dry roast it, stirring continuously until it turns light golden brown. Remove from the pan and set aside.
  2. Prepare the Tempering: In the same pan, heat coconut oil. Add mustard seeds and wait till they splutter. Follow with urad dal, chana dal, green chilies, ginger, curry leaves, and cashew nuts. Sauté until the dals turn golden.
  3. Cook the Upma: Add water to the pan and bring it to a boil. Season with salt. Lower the heat and gradually add the roasted semolina, stirring continuously to avoid lumps. Incorporate the grated coconut and mix well.
  4. Simmer the Upma: Cover the pan and simmer for a few minutes until the water is absorbed and the upma is cooked thoroughly.
  5. Garnish and Serve: Turn off the heat, garnish with fresh coriander leaves, and give it a gentle mix.


  • Constantly stirring the semolina while roasting and when adding to water prevents lumps.
  • Adjust the number of green chilies according to your taste preference.
  • Using fresh coconut gives the best flavor and texture to the upma.

Serving Procedure

Serve the coconut upma hot in a serving dish.

Serving Decoration Ideas

  • Garnish with a few sprigs of coriander and slices of fresh coconut on top for an elegant presentation.
  • A side of coconut chutney complements the coconut upma beautifully, enhancing its flavors.

Things to Know

  • Roasting the semolina is crucial to prevent the upma from becoming sticky.
  • You can add vegetables like peas, carrots, and beans to make the upma more nutritious.


Q: Can I use desiccated coconut instead of fresh coconut?
A: Yes, although fresh coconut is recommended for the best taste, desiccated coconut can be used as a substitute.

Q: How can I make a gluten-free version of coconut upma?
A: Replace semolina with rice flakes (poha) or quinoa for a gluten-free version.

Q: Can coconut upma be stored and reheated?
A: Yes, coconut upma can be stored in the refrigerator for up to 2 days and reheated before serving. Add a little water when reheating to ensure it doesn’t dry out.

Coconut upma, with its rich flavor and nutritious profile, offers a delightful start to the day. Whether you’re a long-time fan of upma or trying it for the first time, this coconut-infused variation is sure to impress.

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