Easy Vegetable Upma Recipe

Vegetable Upma Recipe

Vegetable Upma is a healthy, quick, and flavorful South Indian breakfast made with semolina (sooji/rava) and mixed vegetables. It’s light, nutritious, and easy to prepare.

Ingredients

For the Upma:

Semolina (sooji/rava) – 1 cup

Mixed vegetables (carrots, beans, peas, capsicum) – 1 cup, finely chopped

Onion – 1 medium, finely chopped

Green chilies – 2, slit

Ginger – 1 inch, grated

Water – 2 1/2 cups

Ghee or oil – 2 tbsp

Salt – to taste

For the Tempering:

Mustard seeds – 1 tsp

Cumin seeds – 1/2 tsp

Urad dal – 1 tsp

Curry leaves – 8-10

Asafoetida (hing) – a pinch

Cashews – 8-10 (optional)

For Garnish:

Fresh coriander leaves – 2 tbsp, chopped

Lemon juice – 1 tbsp

Instructions

Step 1: Roast the Semolina

1. Heat a dry pan and roast the semolina on low heat until it turns aromatic and light golden (about 4-5 minutes). Stir continuously to avoid burning. Transfer to a plate and set aside.

Step 2: Prepare the Tempering

1. Heat ghee or oil in a deep pan. Add mustard seeds and let them splutter.

2. Add cumin seeds, urad dal, cashews (if using), and curry leaves. Sauté until the dal turns golden.

3. Add asafoetida and stir briefly.

Step 3: Cook the Vegetables

1. Add chopped onions, green chilies, and grated ginger to the pan. Sauté until the onions turn translucent.

2. Add the mixed vegetables and cook for 3-4 minutes, or until slightly tender.

Step 4: Add Water and Simmer

1. Pour in 2 1/2 cups of water and add salt. Bring the mixture to a boil.

Step 5: Cook the Upma

1. Lower the heat and gradually add the roasted semolina while stirring continuously to avoid lumps.

2. Cook on low heat, stirring occasionally, until the semolina absorbs all the water and the mixture thickens (about 3-4 minutes).

Step 6: Garnish and Serve

1. Turn off the heat and stir in lemon juice. Garnish with fresh coriander leaves.

Serving Suggestion

Serve Vegetable Upma hot with coconut chutney, pickle, or a dollop of yogurt for a wholesome meal.

Comments

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