Fluffy Coconut Curry Veggie Upma Recipe

About this recipe

Fluffy Coconut Curry Veggie Upma is a delightful twist on the traditional South Indian breakfast dish, combining the comforting textures of semolina with the aromatic flavors of coconut milk and warm spices. Packed with vibrant vegetables like bell peppers, peas, and carrots, this dish is a wholesome, fiber-rich option perfect for a light yet satisfying breakfast. The medium spice level ensures a gentle warmth while the coconut curry base adds creaminess and depth, making it a family-friendly favorite. Serve it fresh and warm with a garnish of coriander for a hearty start to your day.

Ingredients

• 500 g Rava
• 200Ml Kara Coconut Milk Classic (200ml)
• - Coconut Oil
• 250 g Carrot
• 50 g Black Pepper Powder
• 500 g Capsicum Green
• medium Chilli Green Long
• 100 g Coriander Leaves
• 100 g Curry Leaves
• - Green Peas
• 100 g Jeera
• 100 g Salt
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Heat a pan on medium heat and dry roast the semolina for 3-4 minutes until fragrant. Transfer to a plate and set aside.
2. 2. In the same pan, heat coconut oil and add mustard seeds. Once they splutter, add cumin seeds, curry leaves, and green chili, sautéing for 1-2 minutes.
3. 3. Add turmeric powder, diced carrots, bell peppers, and peas to the pan. Cook for 3-4 minutes until slightly softened.
4. 4. Pour in the coconut milk and add salt and black pepper. Stir well and bring to a gentle simmer.
5. 5. Gradually add the roasted semolina to the pan, stirring continuously to avoid lumps. Cook for 3-5 minutes until the mixture thickens and becomes fluffy.
6. 6. Garnish with chopped coriander leaves and serve hot.