Turmeric Vegetable Upma

Name: Turmeric Vegetable Upma
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 1.5 cup semolina (fine variety (rava/suji), dry roasted); 2 tbsp oil; 1 tsp mustard seeds; 0.5 tsp cumin seeds; 1 tsp urad dal; 1 tsp chana dal; 10 pcs curry leaves (fresh); 2 pcs green chili (slit lengthwise); 1 inch ginger (finely chopped); 1 pcs onion (medium, finely chopped); 1 pcs carrot (small, finely chopped); 6 pcs green beans (finely chopped); 0.25 cup green peas (fresh or frozen); 1 pinch turmeric powder; 1 pinch salt; 3.5 cup water (hot, for cooking); 1 tbsp lemon juice; 2 tbsp coriander leaves (chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

A warm, golden bowl of South Indian semolina upma with earthy turmeric and a rainbow of soft vegetables. Soothing, lightly spiced, and ready in under 30 minutes — a wholesome breakfast or light dinner that pairs beautifully with coconut chutney.

PREP

10m

COOK

20m

SERVES

1 KATORI

336 cal

SERVINGS

METHOD · 7 STEPS

prep · ~5 min
Dry roast the semolina.
Heat a large pan or kadhai over low-medium heat. Add semolina and dry roast, stirring continuously, until it turns fragrant and slightly golden. Transfer to a plate and set aside.
TIPDon't walk away — semolina burns quickly. Keep stirring for even browning.
temper · ~2 min
Make the tempering.
1.Heat oil in the same pan over medium heat until shimmering.
2.Add mustard seeds and let them splutter (30 sec).
3.Add cumin seeds, urad dal, and chana dal; sauté until dals turn golden (1 min).
4.Add curry leaves, green chili, and chopped ginger; sauté until fragrant (30 sec).
saute · ~8 min
Cook the vegetables.
1.Add chopped onion and sauté until translucent (3-4 min).
2.Add carrot, green beans, and green peas; stir well.
3.Add turmeric powder and half the salt; sauté vegetables until tender but still firm (4-5 min).
TIPKeep the vegetables slightly crunchy — they'll soften further when the upma steams.
boil · ~3 min
Add water and bring to a boil.
Pour hot water into the pan. Add remaining salt and stir. Bring the mixture to a rolling boil.
TIPUsing hot water speeds up cooking and prevents lumps.
mix · ~2 min
Incorporate the roasted semolina.
Lower the heat to its lowest setting. Slowly add the roasted semolina in a steady stream while stirring continuously with the other hand. Mix vigorously to break any lumps.
TIPPouring slowly and stirring non-stop is the secret to perfectly lump-free upma.
steam · ~5 min
Cover and steam until cooked.
Cover the pan tightly and let the upma steam on low heat until all water is absorbed and semolina is soft and fluffy. Stir once halfway through.
TIPA tight-fitting lid traps steam properly. If your lid is loose, place a small weight on top.
garnish · ~1 min
Finish with lemon and coriander.
Turn off the heat. Fluff the upma gently with a fork. Drizzle lemon juice over the top and sprinkle with chopped coriander leaves. Serve hot with coconut chutney.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Dry roast semolina on low heat until fragrant and lightly golden, stirring constantly to prevent burning.
2
Use hot water when cooking upma to ensure even hydration and a fluffy texture.
3
Pour semolina in a slow, steady stream while stirring vigorously to avoid lumps.
4
Keep vegetables slightly crunchy during sautéing; they will soften further when the upma steams.
5
A tight-fitting lid is essential for proper steaming; weigh it down if necessary to trap steam.
6
Fluff the finished upma gently with a fork before adding lemon juice to preserve its light texture.
7
Leftover upma can be refrigerated and reheated with a splash of water to restore moisture.