Vegetable Upma | How to make Vegetable Upma

By Sudha Sridhar  |  1st Dec 2016  |  
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  • Vegetable Upma, How to make Vegetable Upma
Vegetable Upmaby Sudha Sridhar
  • Prep Time

    15

    mins
  • Cook Time

    20

    mins
  • Serves

    2

    People

33

0





About Vegetable Upma Recipe

Winter is fresh veggies time. Here is a multi colour upma with carrots, peas, cauliflower. A tasty way to get kids to eat fresh veggies.

Vegetable Upma is a popular aromatic and delicious dish. You can try making this amazing Vegetable Upma in your kitchen. This recipe requires 15 minutes for preparation and 20 minutes to cook. The Vegetable Upma by Sudha Sridhar has detailed steps with pictures so you can easily learn how to cook Vegetable Upma at home without any difficulty. Vegetable Upma is enjoyed by everyone and can be served on special occasions. The flavours of the Vegetable Upma would satiate your taste buds. You must try making Vegetable Upma this weekend. Share your Vegetable Upma cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Sudha Sridhar for inputs. In case you have any queries for Vegetable Upma you can comment on the recipe page to connect with the Sudha Sridhar. You can also rate the Vegetable Upma and give feedback.

Vegetable Upma

Ingredients to make Vegetable Upma

  • semolina (Rava / Suji) - 1 cup
  • onion - 1 small
  • carrot - 1 small
  • cauliflower - 3-5 florets
  • Shelled peas - a handful
  • green chillies - 1
  • ginger - 1/2 inch
  • curry leaves - a few
  • mustard seeds - 1 tsp
  • black gram (without skin) ( Urad dhuli ) - 2 tsp
  • Bengal Gram (chana dal) - 2 tsp
  • oil - 5-6 tbsp
  • clarified butter (Ghee) - 1 tbsp
  • water - 2-3 Cups
  • salt to taste.

How to make Vegetable Upma

  1. Dry roast the semolina (rava/suji) without oil for about 8-10 mins
  2. While the semolina is roasting finely chop onions, green chillies and carrots.
  3. Grate cauliflower florets and ginger.
  4. In a wok add oil and once it comes up to heat, add the mustard seeds.
  5. When the mustard seeds pop, add the Black gram and the Bengal gram and saute till golden in colour.
  6. Add all the cut and grated vegetables, curry leaves and shelled peas and saute over a low flame.
  7. Once the vegetables soften add the roasted semolina and saute for a couple of more minutes.
  8. Add 2 cups of water and salt and quickly mix so that no lumps are formed.
  9. Keep stirring till it thickens.
  10. Add some more water and mix to keep the upma moist since children are going to eat it later.
  11. Add the clarified butter (ghee) at the end for nice aroma and flavour.

My Tip:

Sauteeing semolina along with the vegetables in oil prevents lumps when you add water.

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