Name: Vegetable Upma
Prep time: 10 min
Cook time: PT-487081H49M45S
Total time: 25 min
Cuisine: South Indian
Ingredients: 1 cup semolina (rava or suji); 2 tablespoons ghee or oil; 1 teaspoon mustard seeds; 1 teaspoon urad dal (split black gram); 1 teaspoon chana dal (split chickpeas); 1-2 dried red chilies (optional, for extra heat); 1/2 teaspoon cumin seeds; 1/4 teaspoon turmeric powder; 1 medium onion, finely chopped; 1/2 cup mixed vegetables (carrots, peas, beans, potatoes, etc.); 1-2 green chilies, chopped (optional, for heat); 1/2 teaspoon ginger, grated or minced; 2 cups water; Salt, to taste; 1 tablespoon lemon juice; Fresh cilantro (coriander), chopped (for garnish); Cashews or peanuts (optional, for crunch)

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Vegetable Upma is a savory South Indian breakfast dish made with semolina (rava), mixed vegetables, and aromatic spices. It’s a light, flavorful, and healthy meal that can be prepared in less than 30 minutes. Often served with coconut chutney or sambar, Vegetable Upma is a perfect option for a nutritious and satisfying breakfast, brunch, or light dinner.

Why You’ll Love This Recipe

Vegetable Upma is one of those dishes that’s both comforting and nourishing. It’s quick to make, and the semolina soaks up the flavors of the spices and vegetables, making each bite aromatic and delicious. With its mild spiciness, crunchy vegetables, and soft texture, it’s an incredibly satisfying meal. Plus, it’s a versatile dish—add your favorite veggies, adjust the spices to your taste, and enjoy a dish that’s both light and filling.

Ingre dients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup semolina (rava or suji)
2 tablespoons ghee or oil
1 teaspoon mustard seeds
1 teaspoon urad dal (split black gram)
1 teaspoon chana dal (split chickpeas)
1-2 dried red chilies (optional, for extra heat)
1/2 teaspoon cumin seeds
1/4 teaspoon turmeric powder
1 medium onion, finely chopped
1/2 cup mixed vegetables (carrots, peas, beans, potatoes, etc.)
1-2 green chilies, chopped (optional, for heat)
1/2 teaspoon ginger, grated or minced
2 cups water
Salt, to taste
1 tablespoon lemon juice
Fresh cilantro (coriander), chopped (for garnish)
Cashews or peanuts (optional, for crunch)

Directions

Dry roast the semolina: In a large pan or skillet, dry roast the semolina (rava) on medium heat for 3-4 minutes, stirring constantly, until it turns slightly golden. Remove from the pan and set aside.
Temper the spices: In the same pan, heat ghee or oil over medium heat. Add mustard seeds, urad dal, chana dal, cumin seeds, and dried red chilies. Let them splutter for a few seconds.
Add the onions and vegetables: Add the finely chopped onion, green chilies, and grated ginger to the pan. Sauté for 2-3 minutes until the onions become soft and translucent.
Cook the vegetables: Add the mixed vegetables to the pan. Sauté for another 3-4 minutes until they are tender. You can add a bit of water to help cook the vegetables faster if needed.
Add turmeric and water: Stir in the turmeric powder and add 2 cups of water. Bring it to a boil. Taste the water and adjust salt accordingly.
Make the Upma: Once the water starts boiling, reduce the heat to low. Gradually add the roasted semolina to the boiling water, stirring continuously to prevent lumps. Continue stirring until the mixture thickens and the semolina absorbs the water, about 3-4 minutes.
Final touches: Once the semolina is cooked and the upma has reached a thick consistency, stir in lemon juice. You can add cashews or peanuts at this point for extra crunch.
Serve: Garnish with fresh cilantro and serve hot with coconut chutney or sambar.

Servings and Timing

Servings: Makes about 2-3 servings.
Prep time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes

Variations

Add More Veggies: You can add any vegetables you like, such as bell peppers, corn, zucchini, or spinach, to make the dish even more colorful and nutritious.
Spicy Upma: Increase the number of green chilies or add red chili powder if you prefer a spicier dish.
Vegan Version: Use oil instead of ghee to make this dish vegan-friendly.
Add Coconut: For a richer flavor, add freshly grated coconut or a spoonful of coconut milk to the Upma.
Protein Addition: You can add cooked chickpeas or tofu for extra protein in the dish.

Storage/Reheating

Storage: Leftover Vegetable Upma can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat the Upma on the stovetop or in the microwave. Add a little water to loosen it up if it has thickened too much while storing.

FAQs

1. Can I make this recipe ahead of time?

Yes, you can prepare the upma ahead of time and store it in the fridge for up to 2 days. It reheats well and can be enjoyed as leftovers.

2. Can I use other types of grain instead of semolina?

If you’re looking for a gluten-free version, you can try using quinoa, millet, or even rice flour. Keep in mind that the texture may vary slightly depending on the substitute.

3. How do I make the upma fluffier?

To make the upma fluffier, ensure that you stir constantly while adding the semolina to the boiling water, and keep the heat low after adding it. You can also add a little extra ghee for richness.

4. Can I make this recipe without vegetables?

Yes, you can make a simpler version by omitting the vegetables and just cooking the semolina with the spices. It’s still delicious, but the vegetables add extra flavor and nutrition.

5. How can I make this recipe spicier?

You can add more green chilies or red chili powder to suit your spice preference. You can also top the upma with spicy pickle or chutney for an extra kick.

6. Can I use frozen vegetables instead of fresh?

Yes, frozen mixed vegetables can be used instead of fresh ones. Just make sure to thaw and drain them properly before adding them to the pan.

7. What should I serve with Vegetable Upma?

Vegetable Upma is often served with coconut chutney, tomato chutney, or sambar. You can also enjoy it with a simple side of pickle or yogurt for extra flavor.

8. Can I use instant rava (semolina) for this recipe?

Yes, you can use instant rava, but you’ll need less cooking time for the upma. Just follow the instructions on the packaging for the water-to-semolina ratio, then add the veggies and spices.

9. Can I make this a one-pot meal?

Yes, this recipe is a one-pot meal, making it perfect for easy cleanup. Everything cooks together in the same pan, making it an efficient and quick dish to prepare.

10. How do I keep the Upma from being too sticky?

To avoid a sticky texture, make sure the water-to-semolina ratio is correct, and stir constantly when adding the semolina to the boiling water. This ensures a fluffy and non-lumpy texture.

Conclusion

Vegetable Upma is a delicious and versatile dish that’s perfect for breakfast, brunch, or a light dinner. With its wholesome ingredients, aromatic spices, and fresh vegetables, this upma is not only filling but also packed with nutrients. It’s easy to make, quick to cook, and highly customizable, so you can enjoy it just the way you like. Whether you’re making it for a busy weekday breakfast or a leisurely weekend brunch, Vegetable Upma is sure to satisfy your taste buds and keep you energized throughout the day.