When stepping out of the cosy, and safe space of your home is not an option anymore, dreams of exploring the world brew up within you. Add in a drizzle of virtual travel and a splattering of gourmet food, and you’ve got what we call #TNLTasteOfTheWorld. Throughout the series, we’ll be getting in touch with chefs from around the world to recreate their signature dishes for you to try at home. After all, who said one needs to leave the house to embark on a culinary trail? Recipe by Chef Atul Kochhar

If there’s one thing in the world that can cross borders with close to zero restrictions, it’s probably food. And Michelin-starred Chef Atul Kochhar doubles as a golden chariot for the same. After having taken his culinary expertise from Indian soil to set up multiple restaurants in the United Kingdom, namely Kanishka in London; Sindhu at The Compleat Angler in Marlow; Hawkyns at The Crown Inn in Amersham; and Indian Essence in Petts Wood, and giving a shot at the small screen with shows like Million Pound Menu, Curry on with Atul Kochhar, Kochhar’s Spice Kitchen in Malaysia — he is all set to give readers a virtual taste of his expertise with #TNLTasteOfTheWorld.

For this episode, Chef Kochhar teaches how to make upma –– a common breakfast dish in Tamil Nadu and Karnataka, and an even more common dish throughout his childhood and college days. For this one, however, he gives it a signature twist by adding purple broccoli to the classic.

Purple Broccoli Loaded Upma


  • 1 cup semolina (sooji/rawa)
  • 1 tablespoon chana dal
  • 1 tablespoon urad dal
  • 1 cup chopped onions
  • 1 cup of pre-blanched and freshly chopped carrots, peas, beans, and corn. (You can even use frozen vegetables)
  • 5-6 stems (with florets) of purple broccoli. (Alternatively, you can even use asparagus)
  • Ginger and Chilli
  • Mustard seeds and red chilli
  • Curry leaves
  • Lime
  • Cashew nuts
  • Mango powder
  • Hot water
  • Sunflower oil (coconut oil, if you prefer it)
  • Ghee
  • Peanuts (optional)
  • Salt to taste


  • Take a pan, and lightly toast the semolina for three to four minutes. Keep aside.
  • In a separate pan, add oil and ghee and mix.
  • Add the chana dal, and urad dal and roast till coloured.
  • Next, add mustard seeds, curry leaves, and red chilli to the mixture and increase the heat to let the ingredients sizzle.
  • Add onions and cook till they become translucent, not brown. Follow this by adding the remaining vegetables, and continue cooking for a few minutes.
  • Add cashews, and salt to taste. Mix thoroughly.
  • Next, add water to the mixture and bring to boil.
  • Once boiled, lower the heat to medium and add the lightly toasted semolina. Keep stirring this mix.
  • Add lime and continue stirring.
  • In a separate pan, drizzle some oil and bring to high heat.
  • Add purple broccoli, and cook till lightly charred.
  • Lower the heat, and add salt, red chilli powder, and mango powder. Stir well.
  • Transfer the semolina onto a plate, and place the cooked broccoli on top.
  • Garnish with peanuts if you like.

Related: These Top Chefs Tell You How To Satiate Your Cravings Amid Self-Quarantine