BreakfastMain Course

Vegetable Upma

Name: Vegetable Upma
Prep time: 15 min
Cook time: 25 min
Total time: 42 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1.5 cup semolina coarse; 2 tbsp vegetable oil; 1 tsp mustard seed; 0.5 tsp cumin seed; 10 pcs curry leaf; 1 pcs onion finely chopped; 1 tsp ginger grated; 1 pcs green chili slit lengthwise; 0.5 cup carrot finely chopped; 0.5 cup green pea fresh or frozen; 3 cup water; 1 tsp salt; 1 tbsp lemon juice; 2 tbsp fresh cilantro chopped (optional)

Awaken your palate with this vibrant South Indian Vegetable Upma, a savory breakfast porridge crafted from perfectly roasted semolina and a colorful medley of fresh vegetables. Each spoonful offers a delightful blend of textures and aromatic spices like mustard seeds, cumin, and curry leaves, making for a quick, satisfying, and nutritious start to any day.

An original recipe by Forkin

Total time: 42 min
Serves: 4
Difficulty: Easy
Per serving: 350 kcal

VeganVegetarian

Allergen information: may contain gluten and mustard. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1.5 cupsemolina, coarse
2 tbspvegetable oil
1 tspmustard seed
0.5 tspcumin seed
10 pcscurry leaf
1 pcsonion, finely chopped
1 tspginger, grated
1 pcsgreen chili, slit lengthwise
0.5 cupcarrot, finely chopped
0.5 cupgreen pea, fresh or frozen
3 cupwater
1 tspsalt
1 tbsplemon juice

garnish

2 tbspfresh cilantro, chopped(optional)

Equipment

Large skillet (10-12 inch) · Wooden spoon · Mixing bowl · Chef's knife · Cutting board · Measuring cups · Measuring spoons · Lid for skillet · Fork

The method

Step by step

1
Heat a large, dry skillet over medium heat until warm.
About 1 min
Cook’s note: Ensure the skillet is completely dry to prevent the semolina from sticking or clumping.
2
Add the semolina to the heated skillet and roast, stirring frequently with a wooden spoon, until it turns a light golden brown and releases a fragrant, nutty aroma, which typically takes about 5-7 minutes.
About 7 min
Cook’s note: Constant stirring is crucial to prevent the semolina from burning and to ensure even toasting, which enhances its flavor.
3
Immediately transfer the roasted semolina to a clean bowl and set it aside to cool slightly.
4
In the same skillet, add the vegetable oil and heat it over medium heat until it shimmers.
About 1 min
5
Add the mustard seeds to the hot oil and allow them to splutter vigorously, indicating they are cooked through.
About 1 min
Cook’s note: Cover the skillet briefly if the mustard seeds are spluttering too much to avoid a mess.
6
Stir in the cumin seeds and fresh curry leaves, sautéing for about 30 seconds until they become fragrant.
About 1 min
Cook’s note: Fresh curry leaves offer a much more vibrant aroma than dried ones; if unavailable, you can omit them.
7
Add the finely chopped onion, grated ginger, and sliced green chili to the skillet. Sauté, stirring occasionally, until the onion softens and becomes translucent, about 3-5 minutes.
About 4 min
Cook’s note: Adjust the amount of green chili to your preferred spice level. For less heat, remove the seeds.
8
Stir in the finely chopped carrot and green peas. Cook for 2-3 minutes, allowing the vegetables to soften slightly while retaining a bit of their crunch.
About 3 min
Cook’s note: For a richer flavor, you can add other finely diced vegetables like bell peppers or potatoes at this stage.
9
Pour in the water and add the salt. Increase the heat to high and bring the mixture to a rolling boil.
About 3 min
Cook’s note: Ensure the water is boiling vigorously before adding the semolina to prevent lumps.
10
Slowly add the roasted semolina to the boiling water in a thin, steady stream, stirring continuously and vigorously with a wooden spoon to prevent any lumps from forming.
About 1 min
Cook’s note: This step is critical for achieving a smooth, lump-free upma. Have a helper if needed to pour while you stir.
11
Once all the semolina is incorporated, reduce the heat to low, cover the skillet tightly with a lid, and cook for 5-7 minutes, or until all the water is absorbed and the semolina is cooked through and appears fluffy.
About 6 min
Cook’s note: Avoid lifting the lid during this cooking period to retain all the steam, which helps cook the semolina evenly.
12
Remove the skillet from the heat and let it rest, still covered, for an additional 2 minutes.
About 2 min
Cook’s note: This resting period allows the semolina to fully absorb any remaining moisture and become even fluffier.
13
Gently fluff the upma with a fork to separate the grains.
14
Stir in the fresh lemon juice and garnish generously with freshly chopped cilantro before serving.
Cook’s note: The lemon juice adds a bright, tangy finish that balances the savory flavors of the upma.

Per serving

Nutrition

75%Score

Calories: 350.3kcal
Protein: 10.8g
Carbs: 57.1g
Fat: 8.6g
Fibre: 4.3g
Sugar: 3.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

This Upma is delicious on its own, but for an extra kick, serve it with a side of coconut chutney or a dollop of plain yogurt. It's also fantastic with a cup of hot chai. Feel free to experiment with other vegetables like finely chopped bell peppers, green beans, or even a handful of spinach for added nutrition and color.

Storage

Store leftover upma in an airtight container in the refrigerator.

Reheating

Reheat upma in a microwave with a splash of water or in a skillet over medium-low heat, stirring occasionally, until warmed through. Add a little extra water if it seems too dry.