Ingredients
Dry Ingredients
- 1 cup semolina (rava)
- Salt to taste
Spices & Seeds
- 1 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
Vegetables & Aromatics
- 1 small onion, chopped
- 1/2 cup mixed vegetables (carrots, peas, beans)
- Fresh coriander for garnish
Liquids
- 2 cups water
Oils
- 2 tablespoons oil
Instructions
- Roast Semolina: Start by dry roasting the semolina in a pan on medium heat, stirring constantly until it turns lightly golden and emits a nutty aroma. Once done, transfer it to a bowl and set aside to cool.
- Temper Spices: Heat the oil in the same pan. Add mustard seeds and cumin seeds, allowing them to splutter and release their flavors, which forms the base of the dish.
- Sauté Onions: Add the chopped onions to the pan and cook until they become translucent, stirring occasionally to avoid burning.
- Cook Vegetables: Stir in the mixed vegetables and sauté for a few minutes until they start to soften, which helps integrate their flavors into the dish.
- Add Water and Salt: Pour in the water and season with salt. Bring the mixture to a rolling boil to prepare for the semolina addition.
- Combine Semolina: Gradually add the roasted semolina to the boiling water, stirring continuously to prevent lumps from forming. This step ensures a smooth and fluffy texture.
- Cook Upma: Continue cooking and stirring the mixture until it thickens and the semolina is fully cooked, typically a few more minutes. The upma should be soft yet fluffy.
- Garnish and Serve: Remove the pan from heat. Garnish the upma with fresh coriander leaves and serve hot for a comforting and healthy breakfast.
Notes
- Add a squeeze of lemon juice before serving to impart a fresh, tangy flavor that brightens the dish.
- Vegetable Upma pairs wonderfully with coconut chutney for an authentic South Indian experience.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
