South Indian Coconut Veg Upma Recipe

About this recipe

South Indian Coconut Veg Upma is a delightful and hearty breakfast dish that's both comforting and nutritious. Made from roasted semolina, this classic recipe is enlivened with the rich creaminess of coconut, tempered spices, and fresh vegetables, offering a burst of South Indian flavors in every bite. Perfect for a united family breakfast, this dish is a wholesome way to start your day, combining balanced nutrition with a satisfying taste. With its soft, fluffy texture and aromatic seasoning, Coconut Veg Upma is sure to become a family favorite.

Ingredients

• 500 g Suji
• - Coconut Oil
• 500 g Chana Dal
• 500 g Urad Dal
• - Green Peas
• 500 g Capsicum Green
• - Grated Coconut
• 50 g Asafoetida Powder
• 100 g Curry Leaves
• 50G Green Chilies
• 100 g Jeera
• 100 g Salt
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds
• 250 g French Beans

Instructions

1. 1. Dry roast the semolina in a pan on medium heat until it turns light golden and aromatic, then set aside.
2. 2. Heat coconut oil in a large pan and add mustard seeds. Once they start to splutter, add cumin seeds, chana dal, urad dal, and curry leaves. Sauté until the dals turn golden brown.
3. 3. Add the chopped green chilies, asafoetida, and turmeric powder to the pan. Stir well to combine and release the flavors.
4. 4. Add the chopped vegetables (green peas, beans, and capsicum) to the pan and sauté for 2-3 minutes until slightly tender.
5. 5. Gradually add 500ml of hot water to the pan, stirring continuously to avoid lumps. Bring the mixture to a gentle boil.
6. 6. Slowly add the roasted semolina into the boiling water while stirring to ensure it incorporates smoothly. Add salt to taste.
7. 7. Reduce the heat to low and cover the pan. Let the upma cook for 5-7 minutes, stirring occasionally to prevent sticking.
8. 8. Once the semolina has absorbed all the water and the upma reaches a soft, fluffy consistency, turn off the heat.
9. 9. Mix in the freshly grated coconut thoroughly and let the upma rest for 2 minutes before serving.
10. 10. Serve hot, garnished with additional grated coconut if desired.