Spiced Coconut Veggie Upma Recipe

About this recipe

Spiced Coconut Veggie Upma is a delicious and nutritious South Indian breakfast dish that combines fluffy semolina with a medley of vibrant vegetables, aromatic spices, and creamy coconut milk. Perfectly balanced in flavor and texture, this wholesome meal offers moderate heat and is rich in fiber, making it ideal for weight-conscious individuals seeking a filling, healthy start to their day. The addition of coconut milk lends a subtle sweetness, while mustard seeds and curry leaves bring depth and authenticity to the dish. Served warm, this upma is a comforting and satisfying option for the entire family.

Ingredients

• - Coconut Oil
• medium Chilli Green Long
• 200Ml Kara Coconut Milk Classic (200ml)
• - Grated Coconut
• 100 g Coriander Leaves
• 250 g Carrot
• 100 g Curry Leaves
• - Green Peas
• 500 g Rava
• 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 over medium heat for 3-4 minutes until it turns slightly golden, then set aside.
2. 2. Heat coconut oil in a large pan, add mustard seeds, and let them splutter. Add curry leaves and chopped green chili, sauté for 1-2 minutes.
3. 3. Add turmeric powder, carrots, beans, and peas to the pan. Cook for 5 minutes, stirring occasionally, until the vegetables soften slightly.
4. 4. Gradually add the hot water to the pan, stirring continuously to avoid lumps. Bring the mixture to a gentle boil.
5. 5. Lower the heat and slowly add the roasted semolina while stirring constantly. Cook for 3-4 minutes until the semolina absorbs the water and forms a fluffy consistency.
6. 6. Stir in the coconut milk, grated coconut, and salt. Cook for another 2-3 minutes until the flavors blend and the upma is creamy.
7. 7. Turn off the heat and garnish with chopped coriander leaves. Serve warm.