Kurdai upma

Our family has a watsapp group discussing age old, traditional recipes and handicrafts done in our famil. It is an amazing group where my mother, her siblings, cousins, my sister, cousins and their families contribute regularly. It is merely to inspire each other to cook in different styles adapted by the family. We share a special bonding through food. Last day, SI posted Kurdai bhaaji at times referred to as upma. A cousin reminded me of this quick, comforting meal. I had never made or tasted it apart from the fact that I had seen it being mentioned at in-laws. Thankfully I had a pack of kurdai at home. I looked for this recipe in Ruchira. It mentions the recipe to kurdai and refers to this preparation as shevayancha upma using tandalachi kurdai(rice kurdai) and suggests variation with gavhache kurdai(wheat kurdai). I added some peanuts, urad dal for texture and coriander for colour.

kurdai upma


6-7 wheat kurdai which can be broken into pieces

Water to boil and soak these kurdai

½ Onion chopped

1-2 green chillies chopped

Coriander chopped

A handful of peanuts (optional)

Salt, sugar and lemon juice

For tempering :

Oil, mustard seeds, hing, urad dal 1 tsp, curry leaves

Kurdai upma 2

In a pan, boil water. Soak kurdai in it for some time. I soaked them till I chopped my chillies, onions and coriander.  Drain the water off kurdai by transferring them to a colander. Fluff them slightly with a fork.

In another pan, prepare the tempering with oil, mustard seeds, hing, curry leaves. Add chopped green chillies, urad dal followed by peanuts. Add the onions. Cook till slightly done. To this add the boiled kurdai. Mix well. Add salt to taste. Squeeze some lemon juice and sprinkle some sugar(less than ¼ tsp).

Cover and cook for 2 mins.

Garnish with coriander before serving.

You may also use rice kurdai to make this.


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