19 September, 2014
How to cook Upma
Vegetable Upma is a multipurpose dish. It can be eaten any time of the day – such as for breakfast or as evening snacks.
Though a South Indian dish, it is not only popular all over India but perhaps every nook and corner of the world where Indian have gone.
A vegetable upma is a healthier dish than plain upma and it is very easy to prepare. Of course, it is also healthy, colourful and tasty.
Children love it and it is easy to cook too.
Now the recipe.
First the Ingredients needed:
- Semolina/ravai/sooji -1 cup
- Onion – 1
- Green chillies – 2
- Ginger – 1 inch piece finely chopped
- Fresh or frozen Peas -10-15 numbers
- Carrot – 1/2
- Capsicum – 1/2
- Potato (small piece) – 1
- Red Tomato – 1
- Fresh Green Beans – 4
- Ghee / Cooking Oil- 1/2 tsp
Depending on your taste, you may also need the following for the seasoning
- Mustard seeds- 1/2 tsp
- Urad dal (black gram skinned and split) – 1/2 tsp
- Red chillies -1
- Asafoetida – a pinch
- Curry leaves – 3 – 4
- Oil – 1 table spoon
- Dry roast sooji well in a Frying pan (kadai).
- Chop all the vegetables into fine cubes.
- In another frying pan, heat a table spoon of oil and add mustard, when it sizzles add urad dal, red chillies, asafoetida and curry leaves.
- Next add onions and sauté till it becomes golden. Add ginger, green chillies, tomato and sauté a bit more for 2 – 3 minutes at low head. Add all the vegetables and cook for a few minutes. (Do not overcook)
- Add 2 cups of water, salt as per taste and bring it to boil. Next goes in ½ tsp of ghee / cooking oil.
- While carefully stirring the mixture add gradually to it the roasted sooji/ravai, so that no lumps are formed.
- Cover it and cook on low flames till done. Garnish it with coriander leaves.
- Serve it with any chutney / ketchup of your choice.