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Vegetable Upma Recipe

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★★★★★

4.6 from 52 reviews

Vegetable Upma is a classic South Indian breakfast dish made from roasted semolina cooked with fresh vegetables and tempered with aromatic spices. This savory, nutritious dish is flavorful, light, and perfect for a wholesome start to your day.

Ingredients

Scale

Main Ingredients

  • 1 Cup Bombay Rava (semolina or sooji)
  • 2 Tablespoons Oil
  • 1 Teaspoon Mustard Seeds
  • 1 Teaspoon Urad Dal
  • 1 Teaspoon Chana Dal
  • 1 Sprig Curry Leaves
  • 1 Dry Red Chilli (broken into two)
  • 1 Tablespoon Ginger (finely chopped)
  • 1 ½ Onion (chopped, approx 1 Cup)
  • 2 Green Chillies (chopped)
  • ⅓ Cup chopped Carrot
  • ¼ Cup chopped Beans
  • 1 Tomato (chopped, approx ½ Cup)
  • ⅓ Cup Green Peas
  • 3 1/4 Cups Water
  • 1 3/4 Teaspoons Salt
  • ½ Teaspoon Sugar
  • 1 Tablespoon Ghee
  • 2 Tablespoon Coriander Leaves (chopped)

Instructions

  1. Roast Rava: Heat a kadai or frying pan over medium heat. Add the rava (semolina) and roast it on low flame for 3-4 minutes until it emits a nutty aroma. Stir constantly to prevent browning and to ensure even roasting. Once done, transfer to a plate and allow it to cool.
  2. Prepare Tempering: In the same pan, heat oil on medium heat. Add mustard seeds and let them splutter. Then add urad dal and chana dal. Fry them until they turn lightly golden but not browned. Add curry leaves and broken dry red chili and sauté for 30 seconds on low heat until fragrant.
  3. Sauté Aromatics: Add finely chopped ginger, onions, and green chillies to the tempering. Sauté until the onions turn translucent and soft.
  4. Cook Vegetables: Add chopped carrot, beans, and green peas to the pan. Stir continuously and sauté for about 2 minutes to slightly soften the vegetables.
  5. Boil Water: Pour in 3 cups of water along with sugar and salt. Increase the heat to high and bring the mixture to a rolling boil.
  6. Add Rava: Once the water is boiling rapidly, reduce the flame to low. Slowly add the roasted rava while stirring continuously to avoid lumps formation.
  7. Simmer Upma: Cover the pan with a lid and let the upma steam on low heat for 3 to 4 minutes, allowing the semolina to cook through and absorb the water.
  8. Finish and Garnish: Turn off the heat. Add ghee and chopped coriander leaves, mix well. Serve hot with accompaniments like coconut chutney, pickle, or curd.

Notes

  • Roasting the semolina gently is crucial to avoid a raw taste and to give the upma its characteristic nutty flavor.
  • Stir continuously when adding the rava to the boiling water to prevent lumps.
  • You can customize the vegetable quantity and type based on availability; adding tomatoes enhances tanginess and moisture.
  • For a richer flavor, you can add a pinch of asafoetida (hing) during tempering.
  • Serve immediately for the best texture, as upma thickens on standing.

Keywords: Vegetable Upma, Semolina Upma, South Indian Breakfast, Rava Upma, Healthy Breakfast, Vegetarian, Easy Upma Recipe

Find it online: https://reemcook.com/vegetable-upma-recipe/