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Classic Vegetable Upma, Your South Indian Sunrise Delight:

Payal
VEGETABLE UPMA 1 3

So welcome to a gastronomic morning. Picture yourself waking up to the delectable scent of spices, crispy semolina and juicy vegetables. Classic Vegetable Upma is a beloved South Indian breakfast that amazes taste buds as you enjoy something holistic and super easy to whip up in the mornings. Join us on an amazing odyssey across the purity and brightness of Classic Vegetable Upma. On every bite, you would taste spiciness as well as various textures reflecting not only culinary genius but also a happy life all around your morning table enlightened by its brilliance

Instruction:

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How to cook Vegetable Upma:

Recipe by payalCourse: Breakfast
Servings

4

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

150

kcal

Classic Vegetable Upma, a South Indian sunrise treat – Welcome to the aromatic world of spices and toasted semolina combined with vibrant veggies that gives you this wholesome breakfast marvel.

Ingredients

  • 1 cup semolina (sooji/rava)

  • 2 tbsp ghee or oil

  • 1 tsp mustard seeds

  • 1 tsp urad dal (split black gram)

  • 1/2 cup finely chopped onions

  • 1/4 cup finely chopped carrots

  • 1/4 cup green peas

  • 1/4 cup finely chopped bell peppers

  • 2 green chillies, finely chopped

  • 1/2 inch ginger, grated

  • 10-12 curry leaves

  • 1/4 cup cashews, halved

  • 1/4 tsp turmeric powder

  • 3 cups water

  • Fresh coriander leaves for garnish

  • Lemon juice for taste

Directions

  • Toasting Semolina:
    Roast semolina in a dry pan over medium flame till golden brown with the nutty fragrance. Set it aside.
  • Tempering the Spices:
    Heat the ghee or oil in a pan, add mustard seeds, urad dal and splutter them.. then add curry leaves, green chillies and grated ginger. Cook until onions are translucent.
  • Adding Vegetables:
    Include the onions, carrots, bell peppers and green peas after chopping them. Cook vegetables until tender but slightly crunchy.
  • Cooking Semolina:
    Then add the roasted semolina and stir it well. Add salt and turmeric powder. Stir continuously to avoid lumps.
  • Simmering to Perfection:
    Pour water gradually, stirring continuously to achieve a smooth consistency. Cover the pan and let it simmer on low heat until the upma thickens.
  • Tempering with Cashews:
    Roast cashews in a separate pan until golden brown. Add them to the upma mixture and stir well.
  • Garnish and Serve:
    Add lemon juice to the hot upma mixture and mix them then garnished with fresh coriander leaves and serve hot.

Tips:

  • Use coarse semolina to make a textured upma.
  • Customize your vegetable medley! Broccoli, mushrooms, or leftover cooked vegetables are excellent additions.
  • Constant stirring while toasting semolina ensures a nutty aroma.
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