Upma, a traditional South Indian dish, holds a special place in the hearts of many for its comforting texture and wholesome flavours. Made primarily from semolina (suji or rava), upma is versatile and can be customised with various vegetables and spices to suit individual tastes. One of its popular varieties is Veg Suji Upma, whether enjoyed for breakfast or lunch, its savoury flavours and hearty texture make it a favourite of people of all ages. So if you are someone who loves South Indian cuisine a lot then here’s an easy Veg Suji Upma recipe by Tarla Dalal that you can easily try at home.
South Indian Veg Suji Upma is a dish cherished for its simplicity and versatility. Suji upma is not only delicious but also nutritious. Semolina is a good source of energy and provides essential nutrients like iron and magnesium. Adding vegetables enhances its fibre content, making it a wholesome meal option. Veg Suji Upma is often enjoyed on its own or is served with coconut chutney or a side of pickle. Here’s a step-by-step guide on how to make this delicious South Indian Veg Suji Upma at home:
1. Heat a heavy-bottomed pan or kadhai over medium heat. Dry roast the semolina, stirring constantly, until it turns aromatic and lightly golden brown. This step helps enhance the flavour of the upma. Once roasted, transfer the semolina to a plate and set aside.
2. In the same pan, heat oil over medium heat. Add mustard seeds and let it crackle. Add chopped onions, green chillies, grated ginger, and curry leaves. Sauté until onions turn translucent.
3. Add chopped carrots, French beans, and green peas to the pan. Sprinkle a little salt to help vegetables cook faster. Saute for 3-4 minutes until the vegetables are partially cooked but still retain their crunch.
4. Pour 3 cups of water into the pan and bring it to a boil. Gradually add the roasted semolina to the boiling water while stirring continuously to avoid lumps. Reduce the heat to low and cover the pan with a lid. Let it simmer for 4-5 minutes, allowing the semolina to absorb the water and cook completely. Stir occasionally to prevent sticking.
5. Once the upma is cooked through, turn off the heat.
6. Serve Veg Suji Upma hot with a garnish of freshly chopped coriander leaves.
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Heat a heavy-bottomed pan over medium heat and dry roast the semolina until aromatic and lightly golden brown. Set aside.
In the same pan, heat oil over medium heat, add mustard seeds and let them crackle. Add chopped onions, green chilies, grated ginger, and curry leaves. Cook until onions are translucent.
Add chopped carrots, French beans, and green peas. Cook it for 3-4 minutes until the vegetables are partially cooked and then add some salt.
Add 3 cups of water to the pan and bring it to a boil. Gradually stir in the roasted semolina, ensuring to stir continuously to prevent lumps from forming. Cover the pan and let it simmer for 4-5 minutes until the semolina has fully absorbed the water and is thoroughly cooked.
Once the upma is cooked, serve it hot and garnished with freshly chopped coriander leaves.
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