Vegetable Upma

1601259_1413108575595118_1973449449_nSouthern Indian Brahmins love their upma. Every kitchen has its unique secret touch.. passed down by generations. When you see how easy it is to make, you’ll realize why we love this dish…. Studded with crunchy mustard seeds, and other lentils, caressed with finely cut carrots and dressed with some freshly squeezed lime juice, this is a must make and eat cereal. You can even serve it as a main meal.

The inspiration for this recipe is Monica, who took a yoga class at my home studio, the first of many more to come. She encouraged me to teach and enthusiastically showed up for a 9 AM start on the cold wintery Sunday that was yesterday. When I served her upma after class, she shared a super tip on dry roasting the cream of wheat that makes this recipe even easier!

1 cup cream of wheat or wheatlets
½ cup chopped red onions
2 tbsp finely diced carrots
2 tbsp green peas
Juice of 1/4 lemon
2.5 – 3 cups waterServes 2-3
Spice Mix
1 tbsp minced ginger
1 green chilli, sliced thinly
½ tsp mustard seeds
½ tsp urad dal
½ tsp split yellow peas
4-5 curry leaves
Pinch hing

1 tbsp coconut oil
½ tsp butter or ghee

• Dry roast cream of wheat in hot pan till golden brown.. Stir in the butter/ghee at the end (dairy free option – use oil instead of butter or ghee to roast). Transfer roasted cream of wheat to plate and allow to cool.

• Add coconut oil to pan, then mustard seed. When they splutter add the urad and split yellow peas. Saute a bit till golden brown.

• Add curry leaves, ginger, green chillies and hing.

• Add onion & sauté till cooked and soft. Adding salt at this stage cooks onions faster.

• Now add the carrots & peas.

• Pour 3 cups water to the pan.. SOS water-cream of wheat ratio can vary depending on the texture of your cream of wheat. If fine, add lesser water, if coarse add more. To be on the safe side, maybe add 2.5 cups of water.

• Let boil and then quickly pour in the roasted cream of wheat.

• Add salt, give everything a stir.

• Turn of heat. Cover with lid & let sit for 2 minutes.

• Remove lid, Stir in lemon juice.

• Fluff up the upma with a fork.

• Serve by itself, or with yoghurt and maybe a red peanut chutney.

If you’re looking for a delicious, nutritious and light breakfast cereal. Then you’ve found it here in Upma.. Just remember the best upma is soft and fluffy and best served piping hot.

4 Comments Add yours

  1. Happy 2014 Charu!
    This vegetable upma looks so~ delectable, but I cannot imagine its taste. I guess it to be a spicy comfort food. I guess I have to make it to know it. 😀

    1. soulofspice says:

      definitely comfort food Fae. it has a creamy texture.. and is filling.. without being heavy.. you can spice it up as much or as little as you want to . Happy new year!

  2. Delightful recipe for upma, Charu, I like that you use split yellow and urad for it…and since our Parsi rava generally requires roasting or toasting the semolina, I follow that step for upma too, it makes such a huge difference in taste! Good luck with the yoga classes…

    1. soulofspice says:

      Hi Peri, great to hear from you. Yes I used to roast the semolina in ghee.. but its easier & quicker to dry roast. and then add the ghee in for flavour…how do you use semolina in parsi recipes. I’d love to hear about it..

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