Spiced Tawa Vegetable Upma Recipe

About this recipe

Spiced Tawa Vegetable Upma is a hearty, flavorful Indian breakfast dish that combines roasted semolina with a medley of vibrant, above-ground vegetables and aromatic spices. This quick and easy meal is perfect for busy professionals who want a nourishing start to their day without compromising on taste. The gentle heat from green chilies and the earthy aroma of curry leaves elevate the dish, while a squeeze of lime adds a refreshing tang. Light, healthy, and satisfying, this upma is best enjoyed fresh and warm, making it an ideal choice for a wholesome morning meal.

Ingredients

• 500 g Suji
• 100G Oleo
• 500 g Tomato - Hybrid
• - Green Peas
• 100 g Salt
• 250 ml Lemon Juice Concentrate
• 50 g Asafoetida Powder
• 500 g Capsicum Green
• 100 g Coriander Leaves
• 100 g Curry Leaves
• 250 g French Beans
• 50G Green Chilies
• 100 g Jeera
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Dry roast the semolina in a pan over medium heat for 3-4 minutes until it turns light golden and aromatic. Set aside.
2. 2. Heat the vegetable oil in a tawa or wide pan over medium heat. Add mustard seeds and let them splutter, then add cumin seeds, asafoetida, and curry leaves. Sauté for 30 seconds.
3. 3. Add the chopped green chilies and sauté for another 30 seconds, followed by the chopped tomatoes. Cook until the tomatoes soften, about 2-3 minutes.
4. 4. Stir in the chopped green beans, capsicum, green peas, turmeric powder, and salt. Cook for 5-6 minutes or until the vegetables are tender but still slightly crunchy.
5. 5. Gradually add the roasted semolina to the pan, stirring continuously to avoid lumps. Pour in hot water (about 2.5 cups, added in increments) and mix well.
6. 6. Cook the mixture on low heat, stirring occasionally, until the semolina absorbs the water and the upma reaches a soft, fluffy consistency, about 5-6 minutes.
7. 7. Turn off the heat and mix in the lime juice and chopped coriander leaves. Adjust seasoning if needed.
8. 8. Serve hot, garnished with a few extra coriander leaves, for a nourishing and flavorful breakfast.