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VEGETABLE UPMA

mayurisjikoni
Vegetable Upma makes a filling, nutritious and healthy breakfast option. I also add some yogurt to make the meal more wholesome. Upma is a popular South Indian breakfast dish made from semolina. To make it protein rich I like to add cooked chickpeas,beans or paneer. Today I am sharing a recipe where besides a mixture of vegetables I have added cooked chickpeas.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast, lunchbox, Snack
Cuisine Indian, South Indian
Servings 4

Ingredients
  

  • 1 cup coarse semolina
  • 3 cups water warm
  • 1 cup mixed vegetables cooked
  • 1 cup chickpeas cooked
  • ½ cup onion
  • 1 tsp mustard seeds
  • 1 tbsp white urad dal
  • 1 tbsp raisins
  • 12-14 cashew nuts cut into halves
  • 1 sprig curry leaves
  • 2 tbsp oil
  • 1 inch cinnamon stick, cut into smaller pieces
  • 6 peppercorns
  • 3 cloves
  • 1 tbsp sesame seeds
  • ½ cup yogurt plain
  • 1 tsp ginger paste
  • 1 tsp green chilli paste
  • 1 tsp salt
  • 2 tbsp fresh coriander chopped

Instructions
 

  • For mixed vegetables, you can take some peas, diced carrots, diced french beans, corn. Make up 1 cup, and boil or steam them. For a quick meal I boil them in the microwave oven with some water and ½ tsp salt from the measured amount.
  • Drain out the water from the cooked vegetables. I use the water for cooking upma. So measure the water using a cup.
  • Roast the semolina in a wide pan over medium to low heat. Keep mixing it all the time so that it does not get burnt.
  • The semolina is ready when you get the aroma and it appears light pinkish in colour. This takes about 2-3 minutes.
  • Remove the roasted semolina into a plate and keep it on the side till required.
  • In the same pan heat the oil over medium heat.
  • Add the cinnamon, cloves and peppercorns.
  • As they begin to sizzle add the mustard seeds, asafoetida, urad dal and the sesame seeds.
  • Stir fry till the urad dal turns light brown in colour.
  • Add the curry leaves and chopped onion.
  • Stir fry the onion till it becomes soft and turns light pink in colour.
  • Add the green chilli and ginger pastes. Stir fry for about one minute.
  • Add the chopped cashew nuts and raisins. Stir fry for about 30 seconds.
  • Add the roasted semolina and mix well.
  • Add the cooked mixed vegetables and chickpeas.
  • Mix well.
  • Add more water to the water in which the vegetables were cooked. Make it up to 3 cups.
  • Add the water to the semolina vegetables mixture. Stir the mixture continuously.
  • Add the remaining salt.
  • Reduce the heat to low setting. Keep stirring the mixture frequently as it becomes hot.
  • Whisk the yogurt lightly to make it smooth.
  • When the mixture begins to thicken, add the yogurt.
  • Keep mixing the upma till it becomes thick and almost comes away from the sides of the pan.
  • Add chopped coriander and mix well.
  • Serve hot upma. Some prefer it with a chutney or sambar. We enjoy it on its own.

Notes

  • Can add boiled peanuts if you wish.
  • Can add more vegetables of your choice.
  • To make a vegan version omit yogurt.
  • Keep roasted semolina in a jar so that whenever you want to make upma, it can be done within 10 minutes.
  • Replace the chickpeas with paneer. Roast the paneer separately before adding to the upma.
Keyword upma recipe, vegetable upma