Classic Vegetable Upma
A traditional South Indian breakfast, Classic Vegetable Upma is a savory and wholesome dish made with semolina and a variety of vegetables, seasoned with aromatic spices. It's a comforting meal that's easy to prepare and perfect for any time of day.
Equipment
- Pan
- Spatula
- Fork
Ingredients
Main Ingredients
- 1 cup Rava fine semolina/sooji
- 2 tbsp Oil or Ghee
- 1 tsp Mustard seeds
- 1 tsp Urad dal split black gram
- 1 tsp Chana dal split chickpeas
- 1/2 tsp Cumin seeds optional
- 1 sprig Curry leaves
- 1-2 Green chilies slit
- 1 Onion medium, finely chopped
- 1/2 Ginger inch, grated or finely minced
- 1/2 cup Mixed vegetables finely chopped (Carrots, peas, beans, bell peppers are great choices)
- 2.5 cups Hot water
- Salt to taste
- 2 tbsp Fresh coriander leaves chopped
- 1 tbsp Lemon juice
Garnish
- 2 tbsp Fresh coriander leaves chopped
- 1 tbsp Lemon juice
Instructions
Preparation
- Heat a pan on medium heat and add rava, dry roasting until fragrant and slightly golden for 5-7 minutes; transfer to a plate and set aside.
Cooking
- In the same pan, heat oil or ghee, then add mustard seeds, urad dal, chana dal, and cumin seeds (if using); fry until dals are golden brown, then add curry leaves and green chilies, sautéing briefly.
- Add chopped onions and ginger to the pan and sauté until translucent, then add finely chopped mixed vegetables and cook for 5-7 minutes until tender-crisp.
- Pour in hot water and salt, then bring the mixture to a rolling boil.
- Slowly add the toasted rava to the boiling water, stirring continuously to prevent lumps; reduce heat to low, cover, and cook for 5-7 minutes until water is absorbed and upma is fluffy.
Finishing Touches
- Turn off the heat, stir in fresh coriander leaves and lemon juice, then fluff with a fork before serving.
Notes
To enhance the flavor, you can add a pinch of asafoetida (hing) to the tempering. Adjust the amount of green chilies according to your spice preference. For a richer taste, use ghee instead of oil. If your upma becomes too dry, sprinkle a little hot water and stir gently. Serve hot with coconut chutney or pickle.