Marigold and Pea Upma

A Floral Spin on a South Indian Classic 

Upma is a beloved South Indian breakfast dish known for its comforting texture and ease of preparation. But today, we’re elevating this traditional recipe with the addition of vibrant marigold petals and sweet green peas, creating a wholesome, colorful, and slightly floral dish that awakens both the palate and the senses.

This Marigold and Pea Upma is not only nutritious but also visually striking—perfect for when you want to serve something unique yet familiar. It’s a beautiful way to incorporate edible flowers into everyday meals!

INGREDIENTS

• 1 cup semolina (rava)

• ½ cup green peas (fresh or frozen)

• 1 tbsp fresh marigold petals (edible, organic)

• 1 tsp mustard seeds

• 1 tbsp ghee

• 1–2 green chilies, slit

• Salt to taste

• 2 cups water

METHOD OF PREPARATION

Step 1: Tempering Aromatics
In a heavy-bottomed pan, heat the ghee. Add mustard seeds and let them splutter.

Step 2: Sautéing
Add the slit green chilies and green peas. Sauté for 2–3 minutes until the peas soften slightly.

Step 3: Roasting the Semolina
Add the semolina to the same pan and roast it gently on medium-low flame until it turns aromatic and light golden brown.

Step 4: Infuse and Cook
Pour in 2 cups of water carefully, stirring to avoid lumps. Add marigold petals and salt. Mix well and let it simmer until the water is absorbed and the upma reaches a fluffy consistency.

Step 5: Serve Warm
Garnish with a few extra marigold petals if desired, and serve hot. Pair with coconut chutney or enjoy as is.

Serving Suggestions

• Best enjoyed hot for breakfast or brunch.

• Can also be served as a light lunch or tiffin option with chutney or curd.

• Add a dash of lemon juice before serving for an extra zing.

Tip

To enhance the flavor, dry-roast the semolina separately and store it ahead. This reduces cooking time and improves texture. Always use pesticide-free, edible marigold flowers (Calendula officinalis or Tagetes varieties).