Vegetable Upma ( A Recipe Of Semolina With Vegetables )
Upma is a  South Indian recipe. It is easy to make and considered to be nutritious & healthy. Upma is made with rava  or sooji  ( wheat semolina ). It is packed with nutrients and is easily digested. Here is a recipe for upma using mixed vegetables and made with a delicious tempering (or tadka) of chillies, curry leaves, mustard seeds, chana dal and urad dal. Serve Upma with a steaming cup of hot filter coffee for breakfast.
Servings: 6 yield(s)
Ingredients
  • 2 cups semolina (rava)
  • 1 medium onion
  • 1 carrot
  • 1 bell pepper (capsicum)
  • 1/2 cup shelled green peas (can use frozen)
  • 3 green chillies
  • 1 tbsp. grated ginger
  • 2 tbsp. ghee (or oil)
  • 1 tsp. mustard seeds
  • 1 tsp.urad dal
  • 1 tsp.chana dal
  • some salt to taste
  • 6 cups water
  • some fresh or dessicated coconut (for garnish)
  • some tbsp. cilantro (for garnish)
Instructions
  1. Chop all the vegetables to be used into fine pieces.
  2. Dry roast (without oil) the rava in a large wok on medium heat for about 5 minutes, stirring constantly so that the rava does not get burnt. Take it in a plate & keep aside.
  3. Put water for boiling in a separate pan.
  4. In the same wok that you fried rava, heat ghee or oil and when the oil starts heating, add mustard seeds, chana dal & urad dal. When the seeds start popping, add the chopped onions, green chillies & ginger. Saute it for about 2 minutes, then add all the other vegetables. Let it cook for about 3 minutes, then add the roasted semolina & mix well. Fry again for a couple of minutes.
  5. Lower the flame and carefully add boiling water to this mixture, stirring it constantly. Switch off the flame, cover wok with a lid and leave it covered for 5 minutes. Serve warm after a few minutes.
  6. For a neat presentation, take out individual servings of upma in a steel or glass bowl to the brim & invert it into the serving plate (as shown in the picture below).
  7. Garnish with grated coconut & cilantro.
Recipe Notes

The sautéed semolina and vegetables absorb water quickly so make sure to lower the flame and gently pour water. Leaving it covered for 5 minutes or so will ensure the semolina gets a soft mushy consistency. You can also use frozen carrots and peas in this recipe. Adjust the cook time accordingly.