Vegetable Upma – South Indian Semolina Breakfast

Vegetable Upma is a traditional South Indian breakfast dish made with roasted semolina (rava or sooji) cooked with sautéed vegetables, aromatic spices, and tempered with curry leaves, mustard seeds, and green chilies. It’s warm, wholesome, and deeply satisfying — a dish that perfectly represents the comforting simplicity of Indian home cooking.

Each spoonful delivers a delightful combination of textures: the nutty semolina, crunchy vegetables, and the subtle fragrance of ghee or coconut oil. Whether served for breakfast, brunch, or a light dinner, Upma is a nourishing meal that fuels your day the healthy way.

Why I Love This Recipe

I absolutely love Vegetable Upma because it’s comfort food at its finest — humble yet flavorful, simple yet fulfilling.

It’s one of those dishes that can be whipped up quickly with basic pantry staples, yet it feels like a warm hug in a bowl.

Why It’s a Must-Try Dish

• A classic South Indian breakfast loved across India.
• Quick, healthy, and balanced meal made with basic ingredients.
• Light yet filling, making it perfect for any time of day.
• Versatile: Customize with any vegetables, nuts, or seasonings.
• Naturally vegetarian and can be easily made vegan.

If you’ve never made Upma before, it’s a dish that proves comfort and flavor can go hand in hand — with minimal effort.

Preparation and Cooking Time

• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes

Servings

Serves 3–4 people

Calories

Approximately 230 calories per serving

Cuisine

South Indian / Indian

Course

Breakfast / Brunch / Light Meal

Ingredients

Main Ingredients:

• 1 cup semolina (rava / sooji)
• 2 tbsp ghee or oil (coconut or vegetable oil)
• 1 tsp mustard seeds
• 1 tsp urad dal (split black gram)
• 1 tsp chana dal (split Bengal gram)
• 1–2 green chilies, finely chopped
• 1 medium onion, finely chopped
• ½ inch ginger, grated or finely chopped
• 8–10 curry leaves
• 1 small carrot, finely diced
• ¼ cup green peas (fresh or frozen)
• ¼ cup beans, finely chopped
• 1 small tomato (optional), finely chopped
• 2 ½ cups water
• Salt to taste

Optional Add-ons:

• 2 tbsp cashew nuts (for crunch)
• 1 tbsp lemon juice (for tang)
• 2 tbsp fresh coriander leaves, chopped

Simple Cooking Directions

1. Roast semolina until fragrant and slightly golden.
2. Prepare the tempering with mustard seeds, dals, curry leaves, and spices.
3. Add vegetables and sauté until slightly tender.
4. Pour in water, bring to a boil, and add roasted semolina while stirring.
5. Cook until soft, fluffy, and all water is absorbed.

Step-by-Step Recipe Preparation Method

Step 1: Roast the Semolina

1. In a heavy-bottomed pan or kadai, dry roast 1 cup semolina on medium heat.
2. Stir continuously for about 4–5 minutes, until it turns aromatic and lightly golden.
3. Remove from the pan and set aside to cool.

Tip: Don’t brown the semolina too much — a light golden color gives the perfect flavor.

Step 2: Prepare the Tempering

1. In the same pan, heat 2 tbsp ghee or oil.
2. Add mustard seeds and let them splutter.
3. Add urad dal and chana dal; sauté until golden brown.
4. Add green chilies, ginger, and curry leaves — sauté for a few seconds until fragrant.
5. Add onions and cook until translucent.

Step 3: Add the Vegetables

1. Add carrots, peas, and beans (and tomatoes, if using).
2. Sauté for 3–4 minutes, until slightly softened but still bright and crisp.

Step 4: Add Water and Bring to Boil

1. Pour in 2 ½ cups of water.
2. Add salt to taste and bring it to a gentle boil.

Step 5: Add Roasted Semolina

1. Reduce heat to low.
2. Gradually add the roasted semolina, stirring continuously with one hand while pouring with the other.
3. This prevents lumps and ensures smooth texture.
4. Stir well until all water is absorbed and mixture thickens (about 3–5 minutes).

Step 6: Finish and Serve

1. Turn off heat and cover with a lid. Let it rest for 2 minutes.
2. Fluff gently with a fork.
3. Add lemon juice and garnish with fresh coriander leaves.

How to Serve

• Serve hot with coconut chutney, pickle, or a spoon of ghee on top.
• Enjoy with a side of filter coffee or masala chai for an authentic South Indian breakfast experience.
• It can also be served with curd (yogurt) for a simple, balanced meal.

Additional Recipe Tips

• Use fine semolina (rava) for a soft texture; coarse varieties give a grainier texture.
• Stir continuously while adding semolina to avoid lumps.
• Add ghee at the end for a glossy finish and rich aroma.
• For a softer Upma, add an extra ¼ cup of water.
• Adjust spice level by adding or reducing green chilies.

Variations

Tomato Upma: Add chopped tomatoes while sautéing onions for a tangy flavor.

1. Masala Upma: Add a pinch of turmeric and garam masala for a spiced version.
2. Coconut Upma: Add grated coconut at the end for a tropical twist.
3. Oats Upma: Replace semolina with oats for a fiber-rich variation.
4. Rava Kichadi: Add turmeric and more ghee for a slightly richer, yellow-hued dish.

Freezing and Storage

Storage:

• Store leftover Upma in an airtight container in the refrigerator for up to 2 days.
• Reheat by sprinkling a little water and microwaving or steaming for a few minutes to restore softness.

Freezing:

• Upma doesn’t freeze well due to texture changes.
• However, you can pre-roast and store semolina for up to 1 month in an airtight jar to make instant Upma anytime.

Special Equipment Needed

• Heavy-bottomed pan or kadai
• Spatula or wooden spoon
• Measuring cups/spoons
• Lid for covering

Frequently Asked Questions (FAQ)

Q1: Can I make Upma without vegetables?
Yes! Plain Upma (called Rava Upma) tastes delicious too — just skip the veggies.

Q2: Can I use butter instead of ghee?
Yes, but ghee gives a more authentic South Indian aroma and taste.

Q3: My Upma turned sticky. What went wrong?
Either too much water was added or the semolina wasn’t roasted enough. Roast until light golden before cooking.

Q4: Can I make this vegan?
Absolutely! Just use oil instead of ghee.

Q5: Can I add other proteins like tofu or paneer?
Yes, diced tofu or paneer makes it more wholesome and protein-rich.

Conclusion

Vegetable Upma – South Indian Semolina Breakfast is a timeless dish that combines comfort, nutrition, and simplicity in one bowl. It’s warm, filling, and infused with the aroma of spices and herbs that instantly transport you to a South Indian kitchen.

Perfect for busy mornings, lazy weekends, or a light meal any time of day — this Upma is not just food, it’s an experience of homely goodness and cultural tradition. Once you master this recipe, it’ll become a regular feature on your breakfast table.