Mixed vegetable upma

Recipe by
Total Time:
15-30 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Pan-Fried Recipe
Difficulty: Easy

Healthy, filling, absolutely delicious – Mixed Vegetable Upma ticks all the above boxes. It can be had at all mealtimes – breakfast, lunch, and dinner.

To make mixed vegetable upma, add ginger, green chilli, asafoetida, urad dal, curry leaves and mustard seeds to heated oil; when they begin to splutter, the mixed veggies and garlic are to be added. Fry the vegetables until they are soft by adding turmeric powder and salt, and after that remove the mixture from the heat and keep it aside.

Next, fry semolina on a low flame in heated oil until it all assumes a golden-brown colour (Do not let it burn by increasing the flame). At the same time, boil water in another vessel. When the semolina turns brown, add the veggies, while pouring water gradually and stirring continuously. Add salt if needed for taste, and cook and simmer for about 5 minutes, while still stirring.

Garnish with dhania leaves and squeeze a bit of lime juice. Voila! Your upma is ready.

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Potato and Corn Rolls, Palazthappam, Avocado Toast

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  • 1 cup - semolina/Sooji/Farina
  • 2 cups - water
  • 3-4 tbsp - oil
  • 1 cup - mixed vegetables (very finely chopped onion, carrot, peas, potato, beans)
  • 1 pod - garlic (optional)
  • Curry leaves, a few
  • 1/2 tsp - ginger chopped
  • 1 - green chilli
  • Hing/asafetida, a pinch
  • 1/2 tsp - turmeric powder (optional)
  • 1/2 tsp - mustard seeds
  • 1/2 tsp - urad dal
  • Coriander leaves, to garnish
  • Lime juice from 1 small lime

How to Make Mixed vegetable upma

  • Heat 2 tbsp oil in a pan. Add mustard seeds, curry leaves, urad dal, hing, green chilli and ginger. When mustard seeds crackle, add garlic and mixed vegetables.
  • Sprinkle salt and turmeric powder and fry till the vegetables turn soft.
  • Remove from heat and set aside.
  • In the same pan, heat 2 tbsp oil.
  • Fry semolina on low flame till it turns light golden brown.
  • This step is very important.
  • Simultaneously, bring water to rolling boil in another vessel.
  • When semolina turns light golden brown, add the vegetables.
  • Pour water gradually and stir continuously. Add salt if needed.
  • Simmer and cook for 5 minutes.
  • Squeeze lime juice and garnish with coriander leaves.
  • Serve hot with chutney or sambar.
  • Recipe courtesy: Indian Vegetarian Kitchen