Tangy Tawa Veggie Upma Recipe

Name: Tangy Tawa Veggie Upma
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Indian
Ingredients: 500 g Suji; 500 g Onion; 500 g Tomato - Hybrid; 250 g Carrot; 250 ml Olive Oil; 250 ml Lemon Juice Concentrate; medium Chilli Green Long; 100 g Coriander Leaves; 100 g Curry Leaves; 250 g French Beans; 500g Organic Tattva Raw Peanuts / Groundnuts 500 G; 100 g Salt; 20 g Turmeric Powder; 100 g Yellow Mustard Seeds

Indian cuisine · 190 calories

About this recipe

Tangy Tawa Veggie Upma is a wholesome and flavorful Indian breakfast dish that combines semolina, fresh vegetables, and aromatic spices to create a warm and satisfying meal. The moderate spice level offers a balanced flavor profile, making it perfect for the whole family to enjoy together. This upma is cooked on a tawa (flat griddle) to give it a slightly roasted texture, while the tangy notes from lemon juice add a refreshing twist. Packed with fiber-rich vegetables and made with a calorie-conscious approach, this dish is ideal for those looking to maintain a healthy lifestyle. Serve it warm with a side of coconut chutney or plain yogurt for a complete breakfast experience.

Ingredients

500 g Suji
500 g Onion
500 g Tomato - Hybrid
250 g Carrot
250 ml Olive Oil
250 ml Lemon Juice Concentrate
medium Chilli Green Long
100 g Coriander Leaves
100 g Curry Leaves
250 g French Beans
500g Organic Tattva Raw Peanuts / Groundnuts 500 G
100 g Salt
20 g Turmeric Powder
100 g Yellow Mustard Seeds

Instructions

1. Heat a tawa on medium flame and dry roast the semolina for 3-4 minutes until it turns light golden and aromatic. Remove and set aside.
2. In the same tawa, heat 1 tbsp oil and add mustard seeds. Once they splutter, add curry leaves, green chili, and chopped onion, sautéing for 2-3 minutes until the onion softens.
3. Add the chopped carrots, green beans, and tomatoes, and cook for 4-5 minutes until the vegetables are tender but still slightly firm.
4. Stir in turmeric powder and salt, mixing well with the vegetables. Gradually add the roasted semolina while stirring continuously to prevent lumps.
5. Slowly pour in about 400ml of hot water while stirring, allowing the semolina to absorb the liquid and cook evenly. Cover and cook for 3-4 minutes until the upma thickens.
6. Turn off the heat, sprinkle lemon juice and chopped coriander leaves, and mix well. If using roasted peanuts, add them at this stage for an extra crunch.
7. Serve the Tangy Tawa Veggie Upma warm with a side of coconut chutney or plain yogurt.