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Vegetable Upma

A comforting, savory South Indian breakfast made with toasted semolina, fresh vegetables, and fragrant tempered spices. Warm, fluffy, and ready in 25 minutes!
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3
Ingredients Method

Ingredients
  

  • 180 g Semolina Rava/Sooji (Fine or medium grain)
  • 2 tbsp Cooking Oil or Ghee Plus 1 tsp extra for finishing
  • 1 tsp Mustard Seeds
  • 1 tsp Chana Dal Split Bengal gram
  • 1 tsp Urad Dal Split black gram
  • 10 leaves Curry Leaves Fresh
  • 1 tsp Ginger Finely grated
  • 2 pieces Green Chilies Slit or finely chopped
  • 100 g Onion Finely chopped
  • 75 g Carrot Finely diced
  • 50 g French Beans Finely chopped
  • 40 g Green Peas Fresh or frozen
  • 600 ml Water Adjust to 720ml for softer texture
  • 1 tsp Salt Adjust to taste
  • 1 tbsp Lemon Juice Freshly squeezed
  • 2 tbsp Coriander Leaves Finely chopped for garnish

Method
 

  1. Add 180g of semolina to a wide pan over medium-low heat. Dry roast, stirring continuously, for 5-7 minutes. You should smell a warm, toasted, nutty aroma, but the grains should not turn dark brown. Immediately transfer to a plate to stop the cooking process.
  2. Heat 2 tablespoons of oil or ghee in the same pan over medium heat. Add the mustard seeds, chana dal, and urad dal. Let the mustard seeds crackle and the lentils turn a lovely light golden-brown.
  3. Add the fresh curry leaves, grated ginger, and chopped green chilies to the hot oil. They will sizzle instantly and smell incredibly fragrant. Stir in 100g of finely chopped onions and sauté for 3 minutes until translucent.
  4. Add 75g of diced carrots, 50g of French beans, and 40g of green peas. Sauté for 2 minutes. Pour in 600ml of water and add 1 teaspoon of salt. Bring the mixture to a rapid, rolling boil over medium-high heat.
  5. Reduce the heat to low. With one hand, slowly pour the roasted semolina into the boiling water in a steady stream. At the same time, stir continuously with your other hand to prevent any lumps from forming.
  6. Once all water is absorbed, cover the pan with a tight lid. Let it steam on the lowest heat for 2-3 minutes. Turn off the heat, stir in 1 tablespoon of lemon juice, a teaspoon of fresh ghee, and fresh coriander. Fluff gently with a fork and let rest for 2 minutes before serving.