Turmeric Tawa Veggie Upma Recipe

Name: Turmeric Tawa Veggie Upma
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Indian
Ingredients: 500 g Rava; 200 ml Mustard Oil; 100 g Yellow Mustard Seeds; 50 g Asafoetida Powder; 100 g Curry Leaves; 500 g Capsicum Green; 500 g Tomato - Hybrid; 100 g Salt; 100 g Coriander Leaves; medium Chilli Green Long; - Green Peas; 250 ml Lemon Juice Concentrate; 20 g Turmeric Powder

Indian cuisine · 160 calories

About this recipe

Turmeric Tawa Veggie Upma is a delightful Indian breakfast dish that combines semolina with a medley of vibrant vegetables, aromatic spices, and the golden goodness of turmeric. This wholesome recipe is designed to provide a quick, energizing start to your day, making it perfect for busy professionals. It's light yet filling, bursting with traditional flavors, and versatile enough to suit varied palates. The dish is prepared on a tawa (flat griddle), which enhances its rustic charm and imparts a unique texture. Whether you're savoring it fresh off the stove or packing it for a quick bite on the go, this upma is sure to bring warmth and comfort to your mornings.

Ingredients

500 g Rava
200 ml Mustard Oil
100 g Yellow Mustard Seeds
50 g Asafoetida Powder
100 g Curry Leaves
500 g Capsicum Green
500 g Tomato - Hybrid
100 g Salt
100 g Coriander Leaves
medium Chilli Green Long
- Green Peas
250 ml Lemon Juice Concentrate
20 g Turmeric Powder

Instructions

1. Heat a tawa or flat griddle over medium heat and dry roast the semolina for 3-4 minutes until aromatic and lightly golden. Transfer it to a plate and set aside.
2. In the same tawa, heat oil and add mustard seeds. Once they start spluttering, add asafoetida, curry leaves, and chopped green chili. Sauté for 1 minute.
3. Add the green peas, capsicum, and tomatoes to the tawa. Cook for 3-4 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
4. Sprinkle turmeric powder and salt over the vegetables, mixing well to coat them evenly in spices.
5. Gradually add the roasted semolina to the vegetables, stirring continuously to combine. Slowly pour in warm water (approximately 2.5 cups) while stirring to prevent lumps.
6. Cook the mixture on low heat for 5-6 minutes, stirring occasionally, until the semolina absorbs the water and reaches a soft, fluffy consistency.
7. Turn off the heat and mix in chopped coriander leaves and lemon juice for a fresh, tangy finish.
8. Serve the turmeric tawa veggie upma hot, garnished with additional coriander leaves if desired.