Fluffy South Indian Vegetable Upma Recipe

About this recipe

Fluffy South Indian Vegetable Upma is a hearty and wholesome breakfast dish made with roasted semolina, fresh vegetables, and aromatic spices. Perfect for busy professionals, this warm and comforting dish is packed with flavor, easy to prepare, and full of nutrients to kickstart your day. The combination of vibrant vegetables and perfectly cooked semolina creates a delightful texture, while the addition of curry leaves and mustard seeds lends it a distinct South Indian flair. It’s a versatile recipe that can be tailored to suit various dietary preferences, making it an ideal choice for a quick yet energizing meal.

Ingredients

• 250 ml Olive Oil
• 50 g Asafoetida Powder
• 100 g Curry Leaves
• - Green Peas
• 100 g Coriander Leaves
• 100 g Lemon
• 1 pc (approx. 500 g to 800 g) Cabbage
• 500 g Capsicum Green
• 500 g Rava
• 500 g Tomato - Hybrid
• 50G Green Chilies
• 100 g Salt
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Heat a dry pan on medium heat and roast the semolina for 3-4 minutes until lightly golden and fragrant, then set aside.
2. 2. Heat oil in a large pan over medium heat. Add mustard seeds and let them splutter, then stir in asafoetida, curry leaves, and green chilies, sautéing for 1-2 minutes.
3. 3. Add green peas, capsicum, tomatoes, and cabbage to the pan. Sprinkle turmeric powder and salt, then cook for 5-6 minutes until the vegetables soften.
4. 4. Gradually add the roasted semolina to the pan while stirring continuously to prevent lumps from forming.
5. 5. Add water in small increments (about 2 cups total), stirring constantly until the semolina absorbs the water and reaches a fluffy consistency. Cook for another 3-4 minutes, ensuring everything is well combined.
6. 6. Turn off the heat and mix in chopped coriander leaves and lemon juice for added freshness and tang.
7. 7. Serve hot and garnish with additional coriander leaves, if desired.