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50 mins
Vegetable Upma Recipe

Vegetable Upma

An Ideal Recipe for Vegetarians
Mamtha Sunil Kumar

Recipe by  

Vegetable Upma is one of the easiest and quickest snacks prepared in Indian homes. It can be used as a breakfast or as an evening snack. It's also one of the best recipes for kids since there are many healthy vegetables.

As with many Indian recipes, it's often easier to get all your preparation done first before you start cooking. And make sure you have all the ingredients to hand as you need them.

      Preparation Time: 30 Minutes

      Cooking Time: 20 Minutes

Ingredients for Vegetable Upma

If you are not familiar with any ingredients, please check our International Cooking Terms page.
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 3 - 4:
4 oz
semolina
1 large
onion
4 oz
mixed vegetables (carrots, potatoes, beans)
1 inch
fresh ginger
3
green chilies
1 medium
tomato
3 - 4 tablespoons
vegetable oil
¼ teaspoon
mustard seeds
1 teaspoon
black gram (urad dal)
5 - 8
whole curry leaves
12 fl oz
water
1 teaspoon
cumin seeds
1 teaspoon
turmeric powder
 
salt
 
coriander leaves (for garnish)
 
cashew nuts (for garnish)

 

How to Cook Vegetable Upma

  1. Fry the semolina in a frying pan over a medium flame until it turns brown then remove from the heat and set aside to cool. Don't leave the semolina unattended since it can burn very quickly. Peel the onion and cut it into long slices. Peel and chop the vegetables into small cubes - about ¼" (6mm) across. Peel and grate the ginger, chop the chilies and finely chop the tomato.
  2. Place a thick bottom deep frying pan (skillet) over a medium-high heat. Pour in 2-3 tablespoons of vegetable oil and, once hot, add the mustard seeds. When they begin to sputter, add the black gram, onions, whole curry leaves, green chilies, cumin seeds and ginger. Continue to cook, stirring frequently, until the onions turn golden brown (about 10 minutes). Meanwhile boil 12 fl oz (350 ml) of water.
  3. Once the onions have turned golden brown add the chopped vegetables, the peas and the tomato and mix well. Add the turmeric and the roasted semolina, then add salt and taste to make sure that the salt is dominant (once you add water the dish will balance the salt). Continue to fry the mixture for 3-5 minutes adding more seasoning if needed. Meanwhile, once the water boils add the boiling water to the mixture, stirring to avoid lumps. Once the ingredients are well mixed, cover with a lid and simmer on low heat for 5-8 minutes.
  4. Once water is completed absorbed your Vegetable Upma is ready. Garnish it with chopped coriander leaves and roasted cashew nuts and serve hot.

 
Mamtha Sunil Kumar MAMTHA SUNIL KUMAR'S HOT TIP:
You can microwave cook the vegetables to save time (or even use vegetables that are already cooked). You can also add a dash of lime to add a nice 'bite to the Vegetable Upma. Be sure to add the lime only after you transfer the dish into a serving bowl otherwise the heat on the lime will turn the dish bitter.
 
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