Vegetable upma is a very easy and healthy recipe. It is loaded with vegetables, full of fibre, colourful and tasty. My hubby and children raise lot of objection when I say I’m making upma for breakfast, so I came up with this solution of adding vegetables to make it healthier and tastier. In this recipe, semolina is cooked with onions, mixed vegetables and a delicious tempering of chillies, curry leaves, mustard seeds and urad dal. Once the semolina is cooked to a soft mushy consistency it can be served hot, garnished with fresh coconut and coriander.
Preparation Time : 15 mins
Cooking Time : 35 to 40 mins
Serves : 4 to 5
Ingredients
- 2 cups Semolina
- 3 cups Water
- 1 cup Milk
- 1 small Onion, chopped finely
- 3 Green Chillies, chopped finely
- 1 sprig Curry leaves
- 1 tbsp. Ginger, minced
- 1 large Carrot, chopped finely
- A handful of Beans, chopped finely
- 1 tbsp. Ghee
- Salt to taste
- 1 tsp. Turmeric Powder
For Seasoning:
- 3 tbsp. Oil
- 1 tsp. Mustard Seeds
- 1 tsp. Channa dal
- 1 tsp. Urad dal
- Cumin Seeds
- 10 Cashewnuts, chopped
- ¼ tsp. Asafoetida / Hing
Method
- Take water and milk in a sauce pan and boil it up.
- Heat oil in a wok. Add in all seasoning ingredients and let it sizzle in hot oil for a min.
- Once it is done. Add in onions, green chilli, ginger, curry leaves, carrots, beans and fry it for 5 mins.
- Add in salt and turmeric powder. Saute this for couple of minutes.
- Add in the semolina and fry it with the oil and veggie mixture.
- Pour in the boiling water and milk mixture and keep mixing. The mix will get thick.
- Lower the flame and cover with a tight lid and cook for approximately 15 minutes. Open the lid and fluff the upma.
- Add ghee and switch off the flame. Cover the pan with the lid. Let it sit for 10 minutes.
- After 10 minutes, fluff it again and serve the upma with chutney.
