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A bowl of freshly cooked vegetable upma, rich with colorful veggies

Ultimate Flavor-Boosted Vegetable Upma

This ultimate flavor-boosted vegetable upma is a delightful and healthy Indian breakfast or snack. It's packed with vibrant vegetables, aromatic spices, and a touch of tang, making it a fulfilling and delicious meal for any time of the day.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people

Equipment

  • Dry pan

Ingredients
  

Main Ingredients

  • 1 cup Rawa (Semolina) medium grain (roasted variety or roast it yourself)
  • 2.5 cups Water hot

Tempering & Aromatics

  • 2 tablespoons Ghee or Oil
  • 1 teaspoon Mustard Seeds
  • 1 teaspoon Urad Dal (Split Black Gram, skinned)
  • 1 teaspoon Chana Dal (Split Bengal Gram)
  • 10-12 Curry Leaves
  • 1-2 Green Chilies slit (adjust to your spice preference)
  • 1 inch piece Ginger finely grated or minced
  • 1 Onion medium, finely chopped
  • Hing (Asafoetida) A pinch (add to tempering)

Vegetables & Seasoning

  • 1 cup Mixed Vegetables finely chopped (carrots, peas, beans, bell peppers are excellent choices)
  • Salt To taste
  • ¼ cup Finely Chopped Spinach/Gongura Leaves (added with other vegetables)

Flavor Boosts & Garnish

  • Fresh Coriander For garnish
  • 1 tablespoon lemon juice or 1 teaspoon lime zest Lemon Juice/Lime Zest
  • ¼ cup Roasted Peanuts/Cashews for crunch
  • 2 tablespoons Grated Coconut fresh or dessicated (for garnish)
  • 1 teaspoon Tamarind Pulp (diluted in a little water)
  • ½ teaspoon Garam Masala/Upma Masala
  • 2 tablespoons Mint Leaves fresh, chopped
  • ½ teaspoon Green Mango Powder (Amchur)

Instructions
 

Preparation

  • If your semolina is not pre-roasted, roast it in a dry pan over medium heat for 5-7 minutes until light golden and aromatic, then set aside.

Cooking

  • Heat ghee or oil in the same pan, add mustard seeds until spluttering, then add urad dal and chana dal and fry until golden.
  • Next, add curry leaves, green chilies, grated ginger, and a pinch of Hing; sauté for a few seconds until fragrant.
  • Add chopped onion and sauté until translucent, then add mixed vegetables and spinach/gongura leaves, cooking for 5-7 minutes until tender-crisp.
  • Stir in Garam Masala/Upma Masala and sauté for another minute; if using tamarind pulp, add it now and let it cook down slightly.
  • Pour in hot water and salt, bring to a rolling boil, then slowly add roasted rawa in a thin stream while stirring continuously to prevent lumps.
  • Cover the pan and cook on low heat for 5-7 minutes until the water is absorbed and rawa is cooked and fluffy, stirring gently once or twice.
  • Remove from heat and stir in lemon juice or lime zest and Amchur; gently fold in fresh chopped mint leaves.

Serving

  • Garnish with roasted peanuts or cashews and fresh grated coconut; serve hot.

Notes

Roasting the rawa is crucial for a non-sticky and fluffy upma. Adjust green chilies according to your spice preference. For an extra tangy flavor, increase the amount of lemon juice or amchur. This upma is best served hot.