Semolina Vegetable Upma/ Veg Upma
Vegetable Upma, highly adaptable, nutritious healthy vegan recipe from the South-Indian cuisine.
Ingredients
- 1 cup Coarse Semolina (rava/sooji)
- 3 tbsp Coconut oil
- 2 tsp Mustard seed
- 1 tbsp Ginger, finely chopped
- 1 Green Chili, chopped
- ½ cup Onion, finely chopped
- 2-3 Curry leaves
- ¼ cup Carrot, finely chopped
- ¼ cup Green Beans, finely chopped
- 2 cups Water
- Salt to taste
- 2 tbsp chopped onion
Instructions
- Dry fry the semolina (rava) for 3-4 minutes on medium-low heat. Make sure not to brown the flour. Remove from heat and keep aside.
- Heat a non-stick pan. Add coconut oil to the same pan. When hot, crackle the mustard seeds.
- When the crackling stops, add ginger, green chili and onion. Saute until the onion is soft and translucent. Stir in the curry leaves.
- Add the chopped veggies and cook for 2-3 minutes on medium flame with occasional stirring.
- Add water and salt to the pan. Bring to a boil. Lower the flame.
- Slowly stir-in the roasted semolina flour into the boiling water. Stir and mix well with a spoon. Cover and cook for 2-3 minutes. Stir occasionally.
- Switch off the heat. Add some chopped onions and mix well.
- Serve warm. Enjoy with your morning tea.
Notes
- Semolina (Rava/ Sooji/ Suji) is also known as cream of wheat. It is just coarse or granulated wheat flour.
- Stir the semolina continuously until they look crisp and separate. Look for a small color change also. Immediately turn off the heat and stir for 2 more minutes to prevent burning.
- You can use any neutral tasting oil to make upma. If not vegan, you can use clarified butter (ghee) also.
- Adding water depends on how you need the texture of your upma. If you want a sticky upma, add more water. For dry upma, add less water.
- While adding water, no need to panic. Initially it will look like a porridge. But as the semolina absorbs the water, the texture will be perfect.
- You can also add roasted cashews, urad dal, husked chickpeas, coriander leaves or other herbs for different flavors.