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Vegetable Upma Recipe

2 Mins read
vegetable upma recipe

Vegetable Upma Recipe is a popular South Indian breakfast dish made from semolina (rava). It is often seasoned with spices and vegetables and sometimes garnished with nuts. It is quick, nutritious, and delicious. tell me one thing what is an ideal and good breakfast? that gets ready easily in the morning? don’t have to work hard for it. and along with that, there’s no compromise which the taste quickly and very tasty. today’s recipe is exactly like that upma. I have to tell you just one thing so upma also we are going to 1 and along with that I tell you special tips. by which your upma will be perfect and not sticky at all let’s start then. let’s start the preparation of breakfast with their upma recipe.

About Vegetable Upma Recipe

Upma, uppumavu, or uppittu is a dish originating from the Indian subcontinent, most common in Kerala, Andhra Pradesh, Tamil Nadu, Telangana, Karnataka, Maharashtrian, and Sri Lankan Tamil breakfast, cooked as a thick porridge from dry-roasted semolina or coarse rice flour.

Along with being an extremely simple, minimal, and delicious dish, upma is also a very healthy choice for breakfast and has a whole list of benefits. A bowl of upma has fiber, vitamins, and healthy fats. It is low in cholesterol and calories which make it a healthy meal and help you have a balanced diet.

Ingredients

 For Sautéing Rava

  •  1 ½ tbsp ghee
  • 1 carrot
  • 1 cup capsicum chopped
  • 1 cup peas
  • 1 cup/ 165 gms Bombay rava/ sooji For Upma
  •  3 tbsp oil (any refined oil)
  •  3/4 tsp mustard Seeds
  •  1 tbsp gota urad/ whole polished urad
  • 1 tbsp chana dal/Bengal gram
  •  8 no cashew nuts, cut into half
  •  1 tsp ginger, chopped
  •  1 medium onion, chopped
  •  1 medium fresh green chili, chopped
  •  12-15 no curry leaves
  •  3 ½ cups water Salt to taste
  •  ¼ tsp sugar 1 wedge of lime
  • 1 tbsp fresh coriander leaves with its tender stems, chopped
  • 1 tbsp ghee

Process

● Heat ghee in kadhai and heat. Add rava and saute for 2-3 minutes on low flame. Stir continuously while stirring so that every grain of rava is coated with ghee evenly. Remove from the flame and keep aside for later use. Heat ghee in kadhai and heat cashew nuts

 ● For Upma, heat oil in the same kadhai and splutter mustard seeds, followed by chana dal, gota urad, and Saute until they turn light brown.

 ● Add ginger and cook for a minute until it releases its raw smell.

 ● Add the onion, green chili, and curry leaves, along with the vegetables, and saute until the onion turns translucent.

 ● Add in water, salt, sugar and allow it to boil. When it starts boiling allow it it to boil for 2 minutes. In this way, all the flavors will infuse in water.

● Now at this stage add in prepared rava. Stir continuously while cooking to avoid any lumps.

● When almost all the water is absorbed reduce the flame (make sure it must have a porridgey consistency) and cover with the lid for 1 minute.

 ● Remove the lid and sprinkle lime juice, coriander leaves and ghee. Mix well.

● Serve immediately.

Upma Recipe

Recipe by foodifireCourse: Course, Main
Servings

4

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

258

kcal

Ingredients

  •  1 ½ tbsp ghee

  • 1 cup/ 165 gms Bombay rava/ sooji For Upma

  • 3 tbsp oil (any refined oil)

  • 3/4 tsp mustard Seeds

  • 1 tbsp gota urad/ whole polished urad

  • 1 tbsp chana dal/Bengal gram

  • 8 no cashew nuts, cut into half

  • 1 tsp ginger, chopped

  • 1 medium onion, chopped

  • 1 medium fresh green chili, chopped

  •  12-15 no curry leaves

  • 3 ½ cups water Salt to taste

  • ¼ tsp sugar 1 wedge of lime

  • 1 tbsp fresh coriander leaves with its tender stems, chopped

  • 1 tbsp ghee

  • 1 carrot

  • 1 cup capsicum chopped

  • 1 cup peas

Directions

  • Heat ghee in kadhai and heat. Add rava and saute for 2-3 minutes on low flame. Stir continuously while stirring so that every grain of rava is coated with ghee evenly. Remove from the flame and keep aside for later use.
  • For Upma, heat oil in the same kadhai and splutter mustard seeds, followed by chana dal, gota urad, and cashew nuts. and add vegetables Saute until they turn light brown.
  • Add ginger and cook for a minute until it releases its raw smell.
  • Add the onion, green chili, and curry leaves, along with the vegetables, and saute until the onion turns translucent.
  • Add in water, salt, sugar and allow it to boil. When it starts boiling allow it it to boil for 2 minutes. In this way, all the flavors will infuse in water.
  • Now at this stage add in prepared rava. Stir continuously while cooking to avoid any lumps.
  • When almost all the water is absorbed reduce the flame (make sure it must have a porridgey consistency) and cover with the lid for 1 minute.
  • Remove the lid and sprinkle lime juice, coriander leaves and ghee. Mix well.
  • Serve immediately.

Notes

  • The cooked upma contains moisture content from 37.42 to 40.21%, protein 11.82 to 12.95%, fat 6.30 to 8.12%, ash 2.05 to 3.91%, carbohydrate content 30.39 to 38.44% and provided energy value 244.88 to 257.74Kcal/100 g.

https://www.youtube.com/watch?v=dVZ8EHID0wc

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