Upma, a South Indian breakfast staple, is a versatile and incredibly flavorful dish. This easy vegetable upma recipe takes the classic preparation and elevates it with a vibrant mix of colorful vegetables, creating a wholesome and satisfying meal. Forget the complicated recipes you may have encountered; this version prioritizes simplicity without sacrificing taste, resulting in a soft, fluffy texture that will quickly become a family favorite. It's perfect for a quick weekday breakfast or a delightful weekend brunch. The best part? It’s easily customizable to your preferred vegetables and spice levels.
This recipe provides a step-by-step guide, ensuring even novice cooks can achieve perfectly cooked, delicious vegetable upma every time. From prepping the ingredients to mastering the cooking technique, we’ll walk you through each stage, offering tips and tricks to guarantee success. Ready to experience the joy of fluffy, flavorful vegetable upma? Let’s get started!
Tools Needed
- Frying pan
- Knife
- Spoon
Ingredients
- Carrot
- Capsicum
- Onion
- Ginger
- Green chili: 2-3
- Lemon: 1/2
- Coriander
- Peas
- Curry leaves: 10-12
- Upma Rava (semolina): 3 cups
- Ghee: 3-4 tbsp
- Cashews: 10
- Peanuts: 1 tbsp
- Mustard seeds: 1 tsp
- Urad dal: 1 tsp
- Chana dal: 1 tsp
- Salt: to taste
- Sugar: a pinch
- Black pepper: 1/2 tsp
Step-by-Step Instructions
Step 1. Prepare and Sauté
- Finely chop ginger, green chilies, onion, carrot, capsicum, and coriander. Cut French beans into small pieces.
- Add chopped ginger, green chilies, and onion. Sauté until onions become translucent. Add curry leaves and other chopped vegetables, stir and cook for 2-3 minutes.
Step 2. Roast Semolina and Temper Spices
- Heat ghee in a pan. Add upma rava and roast for 3-4 minutes on medium-low flame, stirring continuously until lightly browned.
- In the same pan, add ghee, cashews and peanuts. Fry until lightly golden brown. Set aside.
- Add mustard seeds to the pan. Once they crackle, add urad dal and chana dal. Fry until lightly colored.
Step 3. Cook Upma
- Add water (three times the amount of semolina), salt, sugar, and pepper. Bring to a boil. Add the roasted semolina, stirring continuously to prevent lumps.
- Cover and simmer on low flame for 4-5 minutes, stirring once to prevent sticking. Turn off the heat and let it rest for 5 minutes.
Step 4. Finish and Serve
- Add the fried cashews, peanuts, lemon juice, coriander, and ghee (optional). Mix well and serve hot.
Read more: Vegan Carrot Halwa: Easy Indian Dessert Recipe
Tips
- Use medium-coarse upma rava for the best texture.
- Roasting the semolina is crucial for a fluffy texture.
- Maintain a 1:3 ratio of semolina to water for optimal consistency.
- Don't overcook the vegetables; they will continue to cook in the water.
- Allowing the upma to rest after cooking improves its texture.
Nutrition
- N/A
FAQs
1. Can I use different vegetables in this recipe?
Absolutely! Feel free to substitute your favorite vegetables. Peas, carrots, beans, and potatoes all work well.
2. What if my upma is too dry or too wet?
Dry upma means you may need a little more water; wet upma means you may need to cook it a bit longer on low heat to evaporate excess moisture.
3. Can I make this recipe ahead of time?
It's best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days and reheated gently.
This easy vegetable upma recipe is a perfect way to start your day with a healthy and delicious meal. Enjoy the fluffy texture and vibrant flavors, and don't hesitate to experiment with different vegetables to create your own unique variations. Happy cooking!