How to make Vegetable Upma (Indian Semolina Breakfast Dish) at home?

South India gave birth to the well-known Indian cuisine upma, which is now eaten all throughout the nation. Semolina (also known as rava or sooji) is used as the primary ingredient to create this tasty and wholesome breakfast or snack alternative. Upma is renowned for its simplicity, adaptability, and speed of preparation.

Upma can be served with chutney, sambar (a lentil-based soup), or a side of coconut chutney in addition to being eaten on its own. It is a meal that may be changed to suit individual tastes by including various veggies, seasonings, or garnishes. In addition to being tasty, upma is a nutritious meal that offers protein, carbs, and other necessary components. It is a well-liked option for breakfast or as a light meal all day.

Here is a thorough recipe for upma:

Ingredients:

• 1 cup rava or sooji semolina
• 2 teaspoons of ghee or oil
• One tablespoon of mustard seeds
• Urad dal, 1 teaspoon
• 10 to 8 curry leaves
• 1-2 finely chopped green chilies
• 1 inch of grated or finely chopped ginger
• 1 medium onion, diced finely
• 1/4 cup finely chopped mixed veggies (carrots, peas, bell peppers, etc.)
• A serving of two cashew nuts
• A quarter-teaspoon of turmeric powder
• 2.5 glasses of water
• Salt as desired
• Lemon wedges as an optional garnish Fresh coriander leaves

Instructions To Make:

1. In a pan or kadai (Indian wok), heat the oil or ghee over medium heat.
2. Splutter the mustard seeds after adding them.
3. Urad dal should be added and sautéed till golden brown.
4. Add chopped green chilies and curry leaves. For one minute, sauté.
5. Add chopped ginger and onions. The onions should be sautéed until transparent.
6. Vegetables should be added at this point and cooked until just soft.
7. Cashew nuts should be added and sautéed for a few minutes until golden brown.
8. Reduce the heat, then stir in the semolina (rava). For a few minutes, roast the semolina in the oil or ghee until it is fragrant and just beginning to turn golden. Burning is avoided by constant stirring.
9. Separately brew water in a kettle or saucepan in the meanwhile.
10. To prevent lumps, slowly pour the boiling water into the pan while stirring constantly. The mixture may sputter, so take caution.
11. Salt and turmeric powder may be added. Mix thoroughly.
12. For the semolina to absorb the water and become soft and fluffy, the pan must be covered and cooked on low heat for 3–4 minutes. To keep the food from sticking to the bottom, stir occasionally. If additional water is required, add it gradually to get the desired consistency.
13. Once cooked, remove the upma from the fire and cover it for a few minutes.
14. Add chopped coriander leaves as a garnish.

Serve with lemon wedges for a zesty flavor, if preferred.

Different Types:

Upma is a flexible meal that may be made in a variety of ways using various ingredients and flavors. Here are a few popular upma varieties:

Tomato Upma: Tomatoes are added to the traditional upma recipe in this version. The recipe is given a light touch by the acidic taste of the tomatoes. When cooking the semolina, you can use chopped tomatoes or add tomato puree.

Rava Khichdi: A savory variation of upma that resembles the well-known Indian meal khichdi is known as rava khichdi. It is prepared by combining a variety of vegetables, herbs and, spices, such as turmeric and cumin, and lentils, such as moong dal or chana dal. A filling one-pot dish called rava khichdi is frequently eaten for breakfast or lunch.

Poha Upma: In this variety, flattened rice, commonly known as poha, is used in place of semolina. Poha upma is fluffy, light, and easy to make. For a tangy flavour, it frequently contains ingredients like onions, green chilies, curry leaves, peanuts, and lemon juice.

Wheat Rava Upma: In this form, wheat rava, commonly referred to as Dalia or cracked wheat, is used in place of semolina. Since wheat rava upma contains more fibre and has a nuttier flavour and texture, it is a healthier choice.

Aval Upma: Aval Upma, often referred to as Poha Upma, is created from rice flakes that have been flattened. In order to make this well-known version in South India, flattened rice is sautéed together with mustard seeds, curry leaves, onions, and peanuts. It is a simple and quick-to-digest alternative.

Vermicelli Upma: In place of semolina, roasted vermicelli noodles are used to make vermicelli upma. It is frequently prepared with spices, veggies, and a little lemon juice. The traditional breakfast dish vermicelli upma is also loved as a quick snack in the evening.

These are just a few illustrations of the various kinds of upma you may make. To make your own distinctive variants, feel free to experiment with the ingredients, flavors, and textures. Upma is a flexible meal that may be altered to meet dietary restrictions and personal tastes.