Vegetable Upma – A Wholesome South Indian Breakfast
Vegetable Upma is a light, nutritious, and flavorful South Indian breakfast made with semolina (rava), fresh vegetables, and aromatic tempering. It is quick to prepare and perfect for a healthy start to the day.
- DIFFICULTY: EASY
- 20 MINS
Ingredients
- 1 cup rava (semolina)
- 2 tablespoons oil or ghee
- 1/2 teaspoon mustard seeds
- 1 teaspoon urad dal (split black gram)
- 1 teaspoon chana dal (Bengal gram)
- 1 sprig curry leaves
- 1 green chili, chopped
- 1/2-inch ginger, grated
- 1 small onion, finely chopped
- 1/4 cup carrots, finely chopped
- 1/4 cup beans, finely chopped
- 1/4 cup green peas
- 2.5 cups water
- 1/2 teaspoon salt (adjust to taste)
- 2 tablespoons coriander leaves, chopped
- 1 tablespoon lemon juice
Method
Roast the Rava:
- Heat a pan and dry roast the semolina on low heat until it turns aromatic.
- Transfer to a plate and keep aside.
Prepare the Tempering:
- In the same pan, heat oil or ghee.
- Add mustard seeds and let them splutter.
- Add urad dal, chana dal, curry leaves, and chopped green chili. Sauté for a few seconds.
- Add grated ginger and chopped onions. Sauté until onions turn soft.
Cook the Vegetables:
- Add carrots, beans, and peas. Sauté for 2 minutes.
- Pour in 2.5 cups of water and bring to a boil.
- Add salt and mix well.
Add the Rava:
- Reduce the heat to low and slowly add roasted rava while stirring continuously.
- Stir well to prevent lumps from forming.
- Cover and cook for 3-4 minutes until the upma turns fluffy.
Garnish & Serve:
- Turn off the heat and add lemon juice and coriander leaves.
- Mix well and serve hot.
Serving Suggestions
- Serve with coconut chutney or pickle for a complete meal.
- Enjoy with a cup of filter coffee or masala chai.
Pro Tips
- Dry roasting the rava prevents it from becoming sticky.
- Adjust the spice level by adding more green chilies.
- You can also add cashews for extra crunch and flavor.
