Today I would like to share a traditional Indian food with you all. If you know "Upma", you may wonder why I am calling it as "Vegetable Upma". I have made some modification to traditional upma recipe by adding some more vegetables to it, so I call it as "Vegetable Upma" :)
The amount of water required to make upma is highly depending on the following facts,
amount of vegetables added
types of vegetables added
type of rava and so on....
Even though in this recipe I have included the amount of water needed, use this as a guidance only. My family memebers like fluffy (dry) upma. If you like gooey upma then add more water.
For me the most time consuming part in preparing "Upma" is roasting the semolina (rava/sooji). So, I used to roast large amount of semolina and store that in an airtight container to quickly prepare "Upma" for breakfast during weekdays. Roasted semolina has more shelf life than raw semolina and also roasting will prevent worm or insects growing in semolina.
INGREDIENTS
- 1 cup semolina (rava/sooji)
- 1 small size (1/4 cup) carrot grated
- 1 medium size potato, cut into small pieces
- 1 onion chopped finely
- 1 dry red chilli
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon curry powder (optional)
- 2 teaspoon oil
- 4-5 curry leaves
- 2 cup water
- Salt to taste
DIRECTIONS
- Heat a pan and dry roast semolina in low heat. Stir occasionally to prevent the bottom part from burning. Roast for around 5-10 minutes until a nice aroma comes and the colour change slightly. Remove it from the pan and keep it aside.
- Heat a non stick pan, add 1 teaspoon oil and the potato pieces. Saute for 4-6 minutes until tender. (Add more oil if needed). Remove from pan and keep it aside.
- Add grated carrot add 1/4 teaspoon oil and saute for 2-3 minutes until tender and the colour of carrot will change from orange to pale yellow. Remove from pan and keep it aside
- Add the remaining oil and when oil is heated add the mustard seeds and allow it to crack completely then add the chopped onion and dry chilli saute for 3-4 minutes until onion turns slightly brown add curry leaves and saute for few seconds.
- Add the water in a cooking pan and add the cooked vegetables, curry powder and salt. Allow it to boil.
- Once it start to bubble, reduce the flame and slowly add the semolina while stirring constantly to avoid dry lumps. Stir well until it absorb all the water. Switch off the flame
- Serve hot
NOTES
- The secret of tasty upma depends on your roasted semolina and the amount of water you add.
- If semolina is under roasted (or raw) you can't get this texture.
- You can add any vegetables of your choice (peas, cabbage, beans, capsicum etc..)
- Required amount of water may vary with semolina type and with the amount of vegetables.
- You can eat upma alone. side dish is not needed for upma. But I like upma with banana. A great combination :)
- You can roast the semolina in 1 teaspoon ghee or butter if you like.
- If the mixture becomes very dry before you add all the semolina, then add some more water.
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