Indian
👍 Beginner Friendly
15 mineasy
IndianBreakfast
Recipe Story
origins & traditionsMasala Vegetable Upma is a traditional South Indian breakfast staple that combines roasted semolina (rava) with mustard seeds, curry leaves, and an array of fresh vegetables. This nutritious one-pot meal is seasoned with turmeric, ginger, and green chilies, creating a perfect balance of flavors and textures. The dish is light yet satisfying, with each grain of semolina coated in aromatic spices and ghee. Popular across Southern India, upma is beloved for its versatility and ability to be customized with seasonal vegetables. It is traditionally served hot with coconut chutney or pickle, making it an ideal breakfast or light dinner option. The roasting of semolina before cooking gives it a nutty flavor and prevents clumping, while the tempering of spices in ghee releases their essential oils, infusing the entire dish with warmth and depth.
Instructions
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Dry roast the semolina in a heavy-bottomed pan over medium heat for 5-7 minutes until it turns light golden and aromatic. Transfer to a plate and set aside.
Heat ghee or vegetable oil in the same pan. Add mustard seeds and let them splutter.
Add curry leaves, chopped green chilies, and grated ginger. Sauté for 30 seconds until fragrant.
Add chopped onions and sauté until they turn translucent, about 3-4 minutes.
Add diced carrots, green peas, and any other vegetables. Sauté for 3-4 minutes until slightly tender.
Add turmeric powder, salt, and black pepper. Mix well.
Pour in 3 cups of hot water and bring to a boil.
Reduce heat to low and gradually add the roasted semolina in a steady stream while stirring continuously to prevent lumps.
Cover and cook for 3-4 minutes, stirring occasionally, until the water is absorbed and semolina is cooked.
Turn off heat, add lemon juice, and garnish with fresh cilantro and cashews if using.
Let it rest covered for 2 minutes before serving.
Masala Vegetable Upma
4.1 (22)
A savory South Indian breakfast porridge made with roasted semolina, aromatic spices, and colorful vegetables. This wholesome one-pot dish is quick to prepare and packed with flavor.
easy
30 min
4 servings
Ingredients
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Main
- 1 1/2 cups flour, semolina (rava/sooji)
- 2 tablespoons vegetable-oil, or ghee
Vegetables
- 1 pieces onions, finely chopped
- 1 pieces carrots, small diced
- 1/2 cups peas, fresh or frozen
Aromatics
- 2 teaspoons ginger, grated
Spices
- 1/2 teaspoons turmeric, ground
- 1 teaspoons salt, or to taste
- 1/4 teaspoons black-pepper, freshly ground
Garnish
- 3 tablespoons cilantro, chopped for garnish (optional)
Seasoning
- 1/2 pieces lemon, juice only
Chef Tips
expert advice•For best results, roast the semolina until it is aromatic but not too dark to avoid bitterness.
•Always add semolina to boiling water while stirring vigorously to prevent lumps.
•You can customize vegetables based on availability - cauliflower, bell peppers, or beans work wonderfully.
•For a richer version, increase the amount of ghee or add a tablespoon of cashews and raisins during tempering.
•If the upma becomes too thick upon resting, add a splash of hot water and fluff with a fork.
•For a vegan version, substitute ghee with coconut oil.
•The dish tastes best when served immediately while still hot and fluffy.
•Leftover upma can be transformed into upma patties by forming into cakes and pan-frying until crispy.
