Last Updated on 4 months by Neha Deshmukh

Quick Semolina Upma Recipe – Carrots, Peas & South Indian Flavors

Introduction

Upma. Just the word brings back childhood memories of quick breakfasts my mom would whip up before school! It’s the ultimate comfort food, and this version – a vibrant mix of semolina, sweet carrots, and tender peas – is one of my absolute favorites. It’s quick, easy, and packed with flavor. Perfect for a busy weekday morning or a light lunch. You’ll be surprised how much goodness can come together in just 15 minutes!

Why You’ll Love This Recipe

This upma recipe is a winner for so many reasons. It’s incredibly fast – ready in under 20 minutes. It’s also super versatile; feel free to swap out the veggies for whatever you have on hand. Plus, the South Indian flavors from the mustard seeds and curry leaves are just chef’s kiss. It’s a satisfying, wholesome meal that’s sure to become a staple in your kitchen.

Ingredients

Here’s what you’ll need to make this delicious upma:

• 1 cup semolina (rava) – about 150g
• 4 small onion (pearl onion, sliced)
• 2 green chili (chopped)
• 0.5 tbsp ginger (chopped)
• 0.25 cup carrot (cooked) – about 30g
• 0.25 cup green peas (cooked) – about 30g
• 0.5 tsp mustard seeds
• 2 tbsp ghee or oil
• 1-1.5 cups water – 240-360ml
• Curry leaves
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Semolina (Rava) Varieties – Fine vs. Coarse

There are two main types of semolina: fine and coarse. I prefer fine rava for upma as it gives a softer texture. Coarse rava works too, but you might need a little extra water and a longer cooking time.

The Importance of Ghee vs. Oil

Traditionally, upma is made with ghee (clarified butter). It adds a wonderful nutty flavor. However, oil works perfectly well if you prefer, or if you’re looking for a lighter option. I sometimes use a mix of both!

Regional Variations in Upma – South Indian vs. Maharashtra Style

Upma varies across India! This recipe leans towards the South Indian style with the use of mustard seeds and curry leaves. Maharashtra style often includes a touch of sugar and a different spice blend.

Mustard Seeds – Quality and Flavor

Fresh mustard seeds are key! They should be plump and have a strong aroma. If they’re old, they won’t pop properly.

Curry Leaves – Fresh vs. Dried

Fresh curry leaves are always best. They have a much more vibrant flavor. If you can’t find fresh, you can use dried, but use about half the amount.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Roast the Semolina: First, take a pan and dry roast the semolina over medium heat for about 5 minutes. Stir constantly to prevent burning. You’ll know it’s ready when it smells fragrant and is lightly toasted. Set it aside.
2. Temper the Spices: Heat the ghee or oil in the same pan. Once hot, add the mustard seeds. Let them splutter – that’s when you know the flavor is releasing!
3. Sauté the Aromatics: Add the sliced onions, chopped green chilies, and chopped ginger to the pan. Sauté for about 4 minutes, until the onions soften and turn translucent. Don’t forget to toss in a handful of curry leaves!
4. Add the Veggies: Now, add the cooked carrots and peas. Stir well to combine everything.
5. Boil the Water: Pour in the water and add salt to taste. Bring the mixture to a boil.
6. Add the Semolina: This is the tricky part! Gradually add the roasted semolina while stirring continuously. This is super important to prevent lumps. Keep stirring!
7. Cook and Serve: Cook for 2-3 minutes, until the upma thickens and the water is absorbed. Serve hot and enjoy!

Expert Tips

Here are a few things I’ve learned over the years to make the perfect upma:

Preventing Lumps in Upma

The key to lump-free upma is constant stirring when adding the semolina. Add it slowly, a little at a time, and don’t stop stirring!

Achieving the Perfect Texture

You want the upma to be soft and fluffy, not mushy or dry. Adjust the amount of water accordingly. If it’s too dry, add a splash more water. If it’s too wet, cook for a minute or two longer.

Roasting Semolina – The Key to Flavor

Don’t skip the roasting step! It really enhances the flavor of the upma and gives it a lovely texture.

Using Pre-Cooked or Frozen Vegetables

I often use pre-cooked or frozen vegetables to save time. Just make sure they’re thawed and drained before adding them to the pan.

Variations

Want to switch things up? Here are a few ideas:

Vegan Upma

Simply substitute the ghee with vegetable oil.

Gluten-Free Upma

Semolina is naturally gluten-free, but always check the packaging to ensure it hasn’t been processed in a facility that also handles gluten.

Spice Level Adjustment – Mild, Medium, Hot

Adjust the number of green chilies to your liking. You can also add a pinch of red chili powder for extra heat.

Festival Adaptations – Pongal/Makar Sankranti Upma

During Pongal or Makar Sankranti, some families add a touch of black pepper and cashew nuts to their upma.

Adding Other Vegetables – Beans, Potatoes, Capsicum

Feel free to add other vegetables like beans, potatoes, or capsicum. Just make sure they’re cooked before adding them to the upma. My friend, Priya, loves adding finely chopped beetroot!

Serving Suggestions

Upma is delicious on its own, but it’s also great with:

• A side of coconut chutney
• Sambar (lentil-based vegetable stew)
• A cup of hot chai

Storage Instructions

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

FAQs

Let’s answer some common questions:

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

Fine semolina (rava) is generally preferred for a softer texture, but coarse semolina works too.

Can I make upma ahead of time?

While best enjoyed fresh, you can make upma ahead of time and reheat it. It might lose a little of its fluffiness, though.

How do I adjust the amount of water for different semolina types?

Start with 1 cup of water for 1 cup of semolina. If using coarse semolina, you might need up to 1.5 cups.

What can I substitute for ghee in this recipe?

Vegetable oil, coconut oil, or even butter can be used as a substitute for ghee.

My upma is too dry/wet – how do I fix it?

If it’s too dry, add a splash of water and cook for a minute or two. If it’s too wet, cook for a longer time, stirring constantly.