Vegetable Upma
Toasted semolina turns soft and savoury with vegetables, curry leaves and mustard seeds.
Ingredients
- 1 cup coarse semolina (rava/sooji)
- 1 tbsp ghee or oil
- 1 tsp mustard seeds
- 1 tsp split urad dal (optional)
- 8 curry leaves
- 1 small onion, chopped
- 1/2 cup finely diced vegetables
- 2 1/2 cups hot water
- Salt, to taste
- 1 tbsp lemon juice and chopped cilantro
Method
- Dry-toast semolina in a pan over low heat until fragrant but not browned. Transfer to a bowl.
- Heat ghee in the pan. Add mustard seeds, urad dal and curry leaves.
- Add onion and vegetables. Cook until the vegetables are almost tender.
- Carefully pour in hot water and salt. Bring to a simmer, then slowly rain in semolina while stirring.
- Cover and cook on low for 3 minutes. Rest for 2 minutes, then fluff with lemon juice and cilantro.
This recipe is part of The World Table, our flip-through recipe diary. Open the diary →
