Vegetable Upma Recipe
Yeah!!!!… My paternal grandmother used to cook a mean one…. She knew that I liked her upma and whenever we visited her town (she lived in a small village near Tirupathi Andhra Pradesh) the next morning breakfast was always Vegetable Upma, without fail.
The first serving of this dish is eaten either plain or with pickles and the second serving with curd / yogurt. Don’t ask me why curd, that’s the way it has been in many a households in AP.
The reason it is called vegetable upma is because along with the main ingredient semolina this dish contains loads of veggies – a medley of carrots, peas, potatoes, capsicums and beans. I personally like the vegetable version of upma but my wife hates it – her likes are rather simple – no veggies one. Plain upma with some roasted peanuts and the morning tea – and she’s happy.
As this dish is not fried not baked in fat – it is consider to be a wholesome healthy dish – a stalwart in the South Indian bastion of breakfast dishes exported to all of India and abroad. It is also known commonly as rava upma. Kids love it with a sprinkle of sugar. Great way to make them eat veggies.
Here, in India we get two kinds of semolina – the normal one and the larger than normal ones which are called bensi rava. Use the smaller roasted variety to make this dish.
And we also have the option to control the consistency of this dish – If you like a soft mushy texture, remove it from the pan when it is all comes together and if you like the dryer version continue cooking and stirring till you have the consistency you that like..
Enjoy this dish with a piping hot Filter Coffee!!!!
Vegetable Upma Recipe
Nutritional Value: 336 Calories / Serving Fat 50 cal Carbs 235 cal Protein 51 cal
- 1 ½ cup Roasted Semolina/Rava
- ¼ cup Roasted Peanuts
- 1 Cup Carrot Diced
- ¾ Cup Fresh Peas soaked in water
- 4 Cups Water
- ½ tsp Mustard
- ½ tsp Jeera
- 2 no’s Green Chillies
- 1 Onion Finely Diced
- ½ tsp Ginger Grated
- 3 to 4 Curry Leaves
- Salt as per taste
How to Make Vegetable Upma Recipe….?
Take a deep pan and heat the oil.
Put all the items in the list for tempering and fry them for minute or so.
Now put the water and let it come to boil.
As the water come to boil add the rava and stir it continuously, so that there are no lumps formed.
Once the water evaporates switch of the flamed/heat and let it cool for around 5 to 10 minutes.
Serve it with coconut chutney or any favourite pickle.
Notes: Ratio of water is for every cup of rava have taken 2 ¾ cups of water. One can choose to put tomato, in my house they do not like it so have not put. One can increase the no. of green chillies as per their requirement.