Vegetable Upma Recipe – Easy Semolina & Pea Indian Breakfast

Last Updated on 2 months by Neha Deshmukh

Vegetable Upma Recipe – Easy Semolina & Pea Indian Breakfast

Introduction

Good morning, sunshine! If you’re anything like me, mornings can be… hectic. But a delicious, satisfying breakfast doesn’t have to be complicated. That’s where this Vegetable Upma comes in. It’s a South Indian classic, and honestly, it’s become a staple in my kitchen. Quick to make, packed with veggies, and utterly comforting – it’s the perfect way to start your day. I first made this when I was trying to sneak more vegetables into my kids’ breakfasts, and it was a huge hit!

Why You’ll Love This Recipe

This Vegetable Upma isn’t just tasty; it’s practical. It’s ready in under 30 minutes, uses ingredients you likely already have, and is endlessly customizable. Plus, it’s a fantastic way to use up leftover veggies! It’s light yet filling, making it ideal for a weekday breakfast or a light weekend brunch.

Ingredients

Here’s what you’ll need to whip up a batch of this goodness:

• 1 cup semolina/ravai/sooji
• 1 onion
• 2 green chillies, finely chopped
• 1 inch ginger, finely chopped
• 1 medium carrot, chopped
• 0.5 capsicum, chopped
• 1 small potato, chopped
• 10-15 fresh/frozen peas
• 1 small tomato (optional)
• 4-5 beans, chopped
• 0.5 tsp ghee
• 2.5 tbsp oil
• 1 tsp mustard seeds
• 1 tsp urad dal
• 1-2 red chillies
• 1 pinch asafoetida (hing)
• 1 sprig curry leaves
• Salt to taste

Ingredient Notes

Let’s talk semolina! You’ll find it labeled as rava, sooji, or semolina – they’re all the same thing. You can use fine, coarse, or pre-roasted. I prefer medium-coarse for a bit of texture, but fine works beautifully too. If you’re using unroasted rava, don’t worry – we’ll dry roast it!

As for veggies, feel free to get creative. My family loves adding cauliflower or even a little bit of spinach. Regional variations are huge – in some parts of South India, they add a touch of coconut to the upma itself, while others prefer a generous helping of sambar on the side.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, if your semolina isn’t pre-roasted, dry roast it in a pan over medium heat for 3-4 minutes until fragrant. Keep stirring to prevent burning! Set aside.
2. Now, let’s prep the veggies. Chop your onion, ginger, green chillies, and all the vegetables into small, bite-sized pieces.
3. Heat the oil in a kadai or deep pan. Once hot, add the mustard seeds. When they start to splutter, add the urad dal, red chillies (broken into pieces), asafoetida, and curry leaves. Sauté until the dal turns golden brown – this is where all the flavour starts building!
4. Add the chopped onions and sauté until they become translucent. Then, mix in the ginger and green chillies and cook for another minute.
5. Toss in all your chopped vegetables and cook, covered, for 2-3 minutes. We want them slightly softened, but not mushy.
6. Pour in 2 cups of water into the pan. Add salt and ½ tsp of ghee. Bring it all to a boil.
7. Now for the magic! Reduce the heat to low and gradually add the roasted semolina while stirring continuously. This is key to preventing lumps. Keep stirring!
8. Cover the pan and cook on low heat for 6-7 minutes, or until all the water is absorbed.
9. Finally, fluff it up with a fork and serve hot!

Expert Tips

• Lump-Free Upma: The secret to avoiding lumps is slowly adding the semolina while stirring constantly. Don’t dump it all in at once!
• Roasting the Rava: Don’t skip the roasting step if you’re using unroasted rava. It enhances the flavour and gives the upma a lovely texture.
• Vegetable Consistency: Don’t overcook the vegetables! They should still have a little bite to them.

Variations

• Masala Upma: Add a teaspoon of sambar powder for a spicier, more flavourful upma.
• Lemon Upma: Squeeze in a tablespoon of lemon juice at the end for a tangy twist. My friend, Priya, swears by this!
• Coconut Upma: Add 2-3 tablespoons of grated coconut while cooking for a classic South Indian flavour.

Vegan Adaptation

Making this upma vegan is super easy! Simply substitute the ghee with an equal amount of oil.

Gluten-Free Notes

Good news! Semolina (rava/sooji) is naturally gluten-free. However, always check the packaging to ensure it hasn’t been processed in a facility that also handles gluten-containing grains.

Spice Level Adjustment

• Mild: Use only 1 green chilli and omit the red chillies.
• Medium: Use 2 green chillies and 1 red chilli.
• Spicy: Use 3-4 green chillies and 2 red chillies, or add a pinch of chilli powder.

Festival Adaptations

While not traditionally a festival dish, upma is often served during Makar Sankranti in some regions as a light and warming breakfast.

Serving Suggestions

Upma is delicious on its own, but it’s even better with a side of:

• Coconut chutney
• Sambar
• Yogurt

Storage Instructions

Leftover upma can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of water to restore its moisture.

FAQs

What is the best type of semolina to use for upma?

Medium-coarse semolina is my go-to, but fine semolina works well too. It really comes down to personal preference!

Can I make upma ahead of time?

You can partially prepare it! Roast the rava and chop the vegetables the night before. Then, the actual cooking process will be much faster in the morning.

How do I prevent upma from becoming sticky?

Stirring continuously while adding the semolina is the key! Also, make sure you’re using the correct water-to-semolina ratio.

What vegetables can I substitute in this recipe?

The possibilities are endless! Feel free to use whatever vegetables you have on hand – peas, carrots, beans, potatoes, cauliflower, and even spinach all work well.

Is upma a healthy breakfast option?

Absolutely! It’s a good source of carbohydrates, fibre (from the vegetables), and energy to kickstart your day.