🌿 Spiced Vegetable Upma – A Bowl of Comfort

Introduction:

Spiced Vegetable Upma stands out as a cherished breakfast treasure in South India, celebrated for its simplicity, heartiness, and nourishing flavors. This savory semolina porridge is infused with spices, vegetables, and fragrant tempering. Not only is this dish quick to make, but it’s also nourishing and fulfilling, providing an ideal beginning to your day. The fluffy Rava (semolina) combined with vibrant vegetables ensures a harmonious blend of taste, texture, and nutrition.

A Taste of Tradition:

The origins of Upma can be traced back to Southern India, where it has been a staple for generations. Traditionally made using semolina (rava or sooji), upma is often paired with coconut chutney, pickles, or a dash of sugar for an interesting contrast. Over the years, innovative cooks have enhanced it with vegetables and spices, elevating the basic upma into the delightful and colorful Spiced Vegetable Upma we adore today. It serves as a complete meal that beautifully merges comfort with nutrition.

Ingredients:

Semolina (rava/sooji) – 1 cup

Water – 2½ cups

Oil or ghee – 2 tbsp

Mustard seeds – ½ tsp

Urad dal – 1 tsp

Chana dal – 1 tsp

Onion – 1 (finely chopped)

Green chili – 1 (chopped)

Ginger – ½ inch (grated)

Curry leaves – few

Mixed vegetables (carrot, beans, peas, capsicum) – ½ cup

Turmeric powder – ¼ tsp

Salt – as needed

Lemon juice – 1 tbsp

Fresh coriander leaves – for garnish

Preparation Method:

Roast the Semolina:

In a dry skillet, toast the semolina over medium heat until it turns a light golden and releases a nutty fragrance. Set aside to cool.

Prepare the Tempering:

Heat oil or ghee in a deep pot. Add mustard seeds and let them crackle. Next, introduce urad dal, chana dal, and sauté until golden brown.

Add Aromatics:

Incorporate chopped onions, green chilies, grated ginger, and curry leaves. Sauté until the onions turn soft and translucent.

Add Vegetables:

Introduce all the mixed vegetables and stir well. Sprinkle turmeric powder and a bit of salt. Cook the vegetables for 2–3 minutes until slightly tender.

Pour Water and Boil:

Add 2½ cups of water and bring to a gentle boil. Adjust salt to your taste.

Add Semolina:

Gradually whisk in the roasted semolina into the boiling water while continuously stirring to prevent lumps. Keep stirring until the mixture thickens.

Finishing Touch:

Lower the heat, cover, and cook for 2–3 minutes. Mix in lemon juice gently. Garnish with fresh coriander leaves.

Serving Suggestions:

Serve the spiced vegetable upma hot alongside coconut chutney, tomato chutney, or pickles. A steaming cup of filter coffee or masala chai pairs perfectly with this dish. You can also top it with grated coconut or roasted cashews for an added burst of flavor and richness.