BreakfastMain Course

Vegetable Semolina Upma

Name: Vegetable Semolina Upma
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1.5 cup coarse semolina dry-roasted; 2 tbsp vegetable oil; 0.5 tsp mustard seed; 0.5 tsp cumin seed; 8 pcs curry leaf; 1 pcs onion finely chopped; 1 tsp ginger grated; 1 pcs green chili minced; 0.5 cup carrot finely diced; 0.5 cup green pea fresh or frozen; 3 cup water; 1 tsp salt; 1 tbsp lemon juice; 2 tbsp fresh cilantro chopped

Savor a vibrant and wholesome start to your day with this quick Vegetable Semolina Upma. Toasted semolina is simmered with a colorful medley of carrots and peas, infused with aromatic mustard seeds, cumin, and fresh curry leaves, creating a comforting and flavorful South Indian breakfast that's ready in under 30 minutes.

An original recipe by Forkin

Total time: 35 min
Serves: 4
Difficulty: Easy
Per serving: 321 kcal

VeganVegetarian

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

Mise en place

Ingredients

1.5 cupcoarse semolina, dry-roasted
2 tbspvegetable oil
0.5 tspmustard seed
0.5 tspcumin seed
8 pcscurry leaf
1 pcsonion, finely chopped
1 tspginger, grated
1 pcsgreen chili, minced
0.5 cupcarrot, finely diced
0.5 cupgreen pea, fresh or frozen
3 cupwater
1 tspsalt
1 tbsplemon juice

garnish

2 tbspfresh cilantro, chopped

Equipment

Large heavy-bottomed pan or kadai · Wooden spoon · Mixing bowl · Chef's knife · Cutting board · Grater · Lid · Fork

The method

Step by step

1
Heat a large, heavy-bottomed pan or kadai over medium heat.
About 1 min
Cook’s note: A heavy-bottomed pan ensures even heat distribution, preventing the semolina from scorching.
2
Add the coarse semolina to the hot pan and dry-roast it for 5-7 minutes, stirring constantly with a wooden spoon.
About 7 min
Cook’s note: Roasting the semolina is crucial; it prevents the upma from becoming sticky and enhances its nutty flavor. Look for a fragrant aroma and a light golden color.
3
Transfer the roasted semolina to a bowl and set it aside.
4
Return the same pan to medium heat and add the vegetable oil.
5
Once the oil is shimmering, add the mustard seeds and allow them to splutter vigorously.
About 1 min
Cook’s note: Ensure the oil is hot enough for the mustard seeds to pop quickly; this releases their pungent flavor. Cover the pan if they splutter too much.
6
Add the cumin seeds and fresh curry leaves to the pan.
7
Sauté the spices for about 30 seconds, until the cumin seeds are fragrant and the curry leaves are crisp.
About 1 min
Cook’s note: Be careful not to burn the spices, as this can make them bitter.
8
Stir in the finely chopped onion, grated ginger, and minced green chili.
Cook’s note: Adjust the amount of green chili to your preferred spice level. For less heat, remove the seeds.
9
Cook the aromatics for 3-4 minutes, stirring occasionally, until the onion becomes translucent and softened.
About 4 min
10
Add the diced carrot and green peas to the pan.
Cook’s note: Feel free to use other quick-cooking vegetables like bell peppers or corn.
11
Sauté the vegetables for another 2-3 minutes, allowing them to soften slightly but retain a bit of crunch.
About 3 min
12
Pour in the water and add the salt, then bring the mixture to a rolling boil.
About 2 min
Cook’s note: Ensure the water is fully boiling before adding the semolina to prevent lumps.
13
Reduce the heat to low.
14
Gradually add the roasted semolina in a thin, steady stream while continuously stirring with a whisk or wooden spoon to prevent lumps from forming.
About 1 min
Cook’s note: This step is critical for a smooth, fluffy upma. Do not dump all the semolina in at once.
15
Cover the pan tightly with a lid and let the upma simmer gently for 5-7 minutes.
About 7 min
Cook’s note: Resist the urge to lift the lid during this time, as the steam is essential for cooking the semolina evenly.
16
Remove the pan from the heat and let it rest, covered, for 2 minutes, allowing any remaining steam to be absorbed.
About 2 min
17
Uncover the pan, stir in the fresh lemon juice, and gently fluff the upma with a fork.
About 1 min
Cook’s note: Lemon juice brightens the flavors and adds a pleasant tang.
18
Garnish generously with fresh cilantro before serving hot.
Cook’s note: Fresh cilantro adds a burst of freshness and color to the finished dish.

Per serving

Nutrition

75%Score

Calories: 321.1kcal
Protein: 9.7g
Carbs: 51.5g
Fat: 8.4g
Fibre: 4g
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 a fantastic standalone breakfast, but it also pairs well with a side of coconut chutney or a dollop of plain yogurt for added creaminess. For a heartier meal, you can add a handful of roasted peanuts or cashews along with the vegetables. Feel free to experiment with other vegetables like finely chopped bell peppers or corn kernels.

Storage

Store leftover upma in an airtight container in the refrigerator.

Reheating

Reheat upma in a microwave with a splash of water or on the stovetop over low heat, stirring occasionally, until warmed through. Add a little water if it seems too dry.