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IYA Central Secretariat’s Outreach Efforts 

On the 19th July, IYA team including Prof Kambhampati Subrahmanyam, Sri DR Kaarthikeyan and Ravi Tumuluri visited Rajarajeshwari Temple and paid their respects to Sri Sri Sri Jayendra Puri Mahaswamiji, the present pontiff of Sri Kailash Ashrama Mahasamshtana. Sri Sri Sri Tiruchi Swamigal was the…

Daaji’s Message from Kanha! 

Heartfulness proposes meditation on the heart with an aim of attaining subtler levels of consciousness. The heart is not merely a pump for blood circulation – its role goes far beyond that. References in ancient Indian literature on Yoga, especially that from Sages like Patanjali,…

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23 Sep 2023


Semiya Upma
Sattvik Recipe

Semiya Upma 

The Yoga Institute

South Indian version of upma is wholesome and has an umami flavor. It has wheat which is high in fiber, vitamins, antioxidants and minerals, black grams (urad dal) is a plant-based source of protein and has zinc and potassium, Coriander has high insoluble fiber and is rich in Vitamin C and Vitamin K.

Broken Semiya 1 cup
Mustard Seeds ½ tsp
Urad Dal 1 tsp
Cumin Seeds ½ tsp
Finely Chopped ginger ½ tsp
Curry Leaves 1 tsp
Chopped Coriander 2 tbsp
Hing 1 tsp
Oil 1 tbsp
Salt 1 tsp


  • Roast the broken semiya in a kadhai till it turns golden.
  • Take a pan, add oil, mustard seeds, cumin seeds, urad dal. Mix well and fry till the urad dal turns golden.
  • Add curry leaves, ginger, hanf and saute. Now add water, salt and let the mixture come to a boil.
  • Add the roasted semiya, cook till it becomes soft and all the water is absorbed. Switch off the flame and serve the semiya upma garnished with coriander leave along with some lemon.


  • Squeeze the lemon on the top while serving to increase the vitamin C content.
  • Do not overcook the semiya.
  • You can dry roast the curry leaves and make a powder and add up in the recipe.

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