Vegetable upma is a comforting South Indian breakfast made with semolina (rava or sooji), vegetables and a fragrant tempering. Roasting the semolina and adding hot water gradually helps create a soft, fluffy texture without lumps. This version is easy to customise with vegetables already in your fridge.
Recipe at a glance
- Prep: 10 minutes
- Cook: 15 minutes
- Serves: 3
Ingredients
- 1 cup semolina (rava/sooji)
- 2 tablespoons oil or ghee
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal (optional)
- 8–10 curry leaves
- 1 small onion, finely chopped
- 1 green chilli, finely chopped
- ½ cup finely diced carrot, peas and beans
- 2½ cups water (adjust for semolina type)
- Salt to taste
- 1 tablespoon chopped coriander
- 1 teaspoon lemon juice (optional)
How to make vegetable upma
- Dry-roast the semolina in a pan over low heat for 4–5 minutes, stirring until fragrant but not browned. Transfer to a bowl.
- Heat oil or ghee in the same pan. Add mustard seeds and let them pop, then add urad dal if using.
- Add curry leaves, green chilli and onion. Cook until the onion softens.
- Add the diced vegetables and sauté for 2–3 minutes.
- Pour in the water and add salt. Bring it to a steady boil.
- Lower the heat. Slowly sprinkle in the roasted semolina with one hand while stirring continuously with the other to prevent lumps.
- Cover and cook on low for 2–3 minutes, stirring once if needed, until the water is absorbed and the semolina is tender.
- Switch off the heat. Rest covered for 2 minutes, fluff with a fork and finish with coriander and lemon juice if desired.
Tips for soft, lump-free upma
- Roast the rava gently and keep stirring so it does not burn.
- Pour the semolina in gradually into boiling water while stirring.
- For softer upma, add a little extra hot water; different rava brands absorb differently.
- Frozen peas can be added straight from the freezer.
Serving suggestions
Serve hot with coconut chutney, peanut chutney or a spoonful of plain yoghurt. A little lemon juice brightens the flavour.
Storage and reheating
Upma is best freshly made. Refrigerate leftovers in a covered container for up to 2 days. Reheat in a pan with a splash of water, stirring until hot throughout.
Frequently asked questions
Can I make upma without onion?
Yes. Skip the onion and add a few extra vegetables or a little ginger if you like.
Why did my upma turn hard?
It may have absorbed too much water or cooked for too long. Add a splash of hot water and steam briefly to soften it.
Can I use coarse rava?
Yes, but it may need more water and a slightly longer cooking time. Follow the texture as you cook.
Final thoughts
This vegetable upma is a practical breakfast for busy mornings. Roast the semolina, stir steadily as you add it and adjust the water for the texture you enjoy.