A classic upma contains tons of onions, simmered in ghee (butter) and spices, cooked with semolina (sooji) and water and topped with cashews. It has a polenta-like texture and melts in the mouth if eaten warm. It also requires minimal prep. time and can be prepared in 15-20 mins. It’s the first recipe my mom gave me before I went off to live on my own. When doubt, laziness or budget constraints take over, buy some “sooji” and onions and make upma, she said.
Today, as a mom myself, I’ve recreated this classic dish by loading it up with veggies. The small dice on the veggies ensures that they sink into the pillowy upma and before your child knows it, she’s consumed potatoes, cabbage, peppers and peas with pleasure.
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Mixed Veggie Upma (Vegetarian Semolina Porridge)
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 6 1x
Description
Cabbage, potatoes, bell peppers, peas and onions are cooked till soft, tossed with Indian spices and then immersed in a semolina porridge. It’s Indian polenta but easier to prepare and cook, especially timewise
Ingredients
1 cup semolina (also known as sooji or farina)
2 tbsp. ghee (butter) or 2 tbsp. oil
1/2 cup onions, diced small
1/4 cup cabbage, diced small
1/4 cup potatoes, diced small
1/4 cup frozen peas
8–10 cherry tomatoes, cut into halves
1 tsp. urad dal
1 tsp. mustard seeds
1 tsp. asafoetida
1 dried red chili, roughly torn or 1 green chili, fine diced (or both if you like heat)
10–12 curry leaves or 1/4 cup diced fennel
1 1/2 tsp. ginger, fine diced
1/2 tsp. ground turmeric
1/2 tsp. Kashmiri red chili or 1/4 tsp. cayenne pepper powder
Salt to taste (approximately 1 1/4 tsp.)
1/4 cup cilantro, finely chopped
3 1/2 cups water
Instructions
Additional Prep Work:
- Boil 4 cups water in a kettle. Set aside
- Dry roast 1 cup semolina in a pan over med. flame until toasted light brown.
Firing Up the Stove:
- Heat 1 tbsp. ghee (butter) or 2 tbsp. oil in a pan on med. heat for 2 mins.
- Add 1 tsp. urad dal and cook for 3-4 mins. till it turns reddish-brown.
- Toss in 1 1/2 tbsp. ginger, 1 dried red chili or fresh green chili and 1 tsp. mustard seeds. Cook for 2 mins. until mustard seeds crackle and pop.
- Add 1 tsp. asafoetida and curry leaves. Cook for 30 secs.
- Throw in 1/4 cup each of potatoes and peas. Cook for 3 mins.
- Add the following veggies: 1/4 cup each of cabbage and bell peppers and 1/2 cup onions. Season with 1/2 tsp. each of turmeric and Kashmiri red chili plus 1 tsp. salt. Cook for 5 mins.
- Add 2 cups boiling water. If water is not boiling, cook till it starts boiling.
- Once water starts boiling, slide in the semolina and keep stirring to prevent any lumps.
- In 1-2 mins., the semolina will fully absorb the water. Add another 1/2 cup water and keep stirring.
- Once the water is absorbed, approximately 30 secs.-1 min., toss in the cherry tomatoes and mix.
- Taste and adjust for salt, approximatley 1/4-1/2 tsp.
- Add one more cup water and stir till absorbed, approximately 2-3 mins.
- Turn off the stove. If using ghee (butter), toss in the remaining 1 tbsp. ghee (butter) onto the hot upma and stir to mix it in.
- Garnish with cilantro and serve!
Notes
- If you do not have curry leaves or are unfamiliar with it, feel free to add any other aromatics you are comfortable with: basil, fennel, thai basil. Although the taste will be slightly different, it will still be delicious.
- Category: Breakfast
- Cuisine: Indian
Nutrition
- Serving Size: 1/2 cup
- Calories: 192
- Sugar: 4.4
- Sodium: 504
- Fat: 5.2
- Saturated Fat: 28
- Carbohydrates: 31.4
- Fiber: 4.4
- Protein: 5.7
- Cholesterol: 11
Keywords: upma, mixed veggie upma, sooji upma, rawa upma, rava upma, sooji, semolina, semolina upma, polenta, porridge, veggie porridge, vegetarian food, vegan food
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