South Indian Vegetable Upma
Savory, fluffy semolina porridge tempered with mustard seeds, crunchy lentils, curry leaves, ginger, and colorful diced vegetables.
Ingredients
For the Sooji
- 200 g semolina (bombay rava / sooji)— roasted dry until fragrant and sandy
- 3 cups water— heated until boiling (3:1 water to rava ratio)
For the Tempering & Veggies
- 2 tbsp ghee or oil— divided
- 1 tsp mustard seeds— black
- 1 tsp urad dal— for crunch
- 1 tsp chana dal— for crunch
- 10 whole cashews— halved and toasted golden
- 10 leaves curry leaves— fresh
- 2 whole green chillies— chopped
- 1 tbsp ginger— finely minced
- 1 medium onion— finely chopped
- 120 g carrots, peas & green beans— finely diced
- 2 tbsp fresh grated coconut— for topping
- 2 tbsp fresh coriander— chopped
- 1 tbsp lemon juice— fresh
- 1 tsp salt— to taste
Cooking Instructions
- 01
Dry Roast Semolina (Rava)
⏱️ 5mIn a wide pan on medium-low heat, dry roast rava for 4-5 minutes until warm, sandy, and aromatic (do not brown). Transfer to a plate to cool.
✓ Visual Cue: Rava grains feel separate and release a pleasant toasted aroma - 02
Sauté Crunchy Tempering & Aromatics
⏱️ 5mHeat 1.5 tbsp ghee or oil in the pan. Splutter mustard seeds. Add urad dal, chana dal, and cashews. Fry until golden brown. Add ginger, green chillies, curry leaves, and chopped onions. Sauté until onions soften.
✓ Visual Cue: Lentils and cashews turn nutty golden - 03
Simmer Vegetables in Boiling Water
⏱️ 5mAdd finely diced carrots, beans, and green peas. Sauté 2 minutes. Pour in 3 cups of water and add salt. Bring to a rolling boil and cook for 3-4 minutes until vegetables are tender-crisp.
✓ Visual Cue: Water boils vigorously with bright colorful vegetables - 04
Stream in Rava to Avoid Lumps
⏱️ 3mReduce heat to low. While continuously stirring the water with one hand, slowly stream in the roasted rava with the other hand. Stir constantly to prevent any lumps from forming.
✓ Visual Cue: Rava absorbs water quickly into a smooth, thick porridge - 05
Cover, Steam & Garnish
⏱️ 4mCover with a tight lid and steam on the lowest heat for 3 minutes. Turn off heat. Drizzle 1 tsp ghee, fresh lemon juice, grated coconut, and chopped coriander. Fluff with a fork.
✓ Visual Cue: Fluffy, moist grains that separate cleanly with a fork
Chef's Authentic Tips
- Roasting the rava beforehand and using a 3:1 boiling water-to-rava ratio guarantees fluffy, non-sticky upma.
- Pouring rava in a slow stream while whisking continuously prevents lumps entirely.
Smart Substitutions
- Can substitute semolina with broken wheat (dalia) or rolled oats for higher fiber.
Serving Suggestions & Pairings
- ✓ Serve hot with coconut chutney, lemon pickle, or a sprinkle of spicy podi.
Estimated Nutrition
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