Vegetable Upma

Quick & Comfort food ~ Vegetable Upma

Veggies for my Upma

Upma is a quick and delicious comfort food that it is prepared in every household at least once a week(?). It is called as Upma in Malayalam & Tamil, Uppindi in Telugu, Upeet in Marathi and Uppittu or Kharabath in Kannada is a wholesome Indian dish made of rava or sooji or semolina which is nothing but a form of wheat. Added to this are vegetables ranging from carrots, peas, potatoes, peppers or simply the plain old onions.

When upma is being prepared at home, the aroma from the vegetables and the toasting of rava infuses in the air and makes one’s appetite for breakfast, lunch or dinner even stronger. It’s a no fuss dish and needs a very few ingredients and is sure a crowd pleaser.

Recipe: (Makes for 3 – 4 people)

1 cup sooji
1 carrot diced
1 potato diced
1 onion or shallots chopped
1/2 bell pepper diced
2 small pieces of ginger (approx. 1 tsp)
1 green chili – halved
A couple of kari leaves
1 tsp black mustard seeds
2 tsp urad dal
Salt to taste
2 – 3 tsp oil
A few slices of cashews
1/2 – 1 tsp lime or lemon juice

In a pan, heat oil and add the mustard seeds. Let it splutter and then add the urad dal and saute until it turns golden brown. Add the onions, ginger, green chili. cashews and saute. Add the rest of the vegetables and mix well. Sprinkle a little bit of water is necessary, then cover it with a lid and let it cook until the vegetables are half cooked. Now add add the sooji and toast it until you can smell the aroma.

Upma Toasting
Upma toasting

Then add 2 times water for each cup of sooji. Of course, add more water if needed. Add salt, lime juice and taste. Adjust seasonings if necessary. Bring it to a boil, lower the flame, cover it with a lid and let it cook for another 5 minutes. Serve hot with coconut chutney or pickle or just by itself. I am sure it will melt in your mouth.

Yum Upma
Melt-in-your-mouth Vegetable Upma served with coconut chutney

This entry was posted in Aloo (Potato), Bell Pepper(Capsicum), Carrots, Grains, Pyaaz (Onion), Sooji (Semolina), Vegetables and tagged , , , , , , , , . Bookmark the permalink.

17 Responses to Vegetable Upma

  1. ts says:

    A favorite of mine and all those veggies make it even better. Looks very creamy!


  2. That looks really tasty. I have a bag of semolina in my pantry I’ve been saving for some recipe to come along. I’ll have to give this one a go!

  3. TBC says:

    What a coincidence! I made upma too for BF:-)

  4. RedChillies says:

    Hey, this is my first time here and you have a great blog going. I love upma and almost make it the same way except the potato part 🙂

  5. Ramki says:


    I’ve blogged your Vegetable Uppuma as the model recipe for the One page cookbook listing 1001 Upmas at

    /Thanks for the recipe

  6. Aparna says:

    Hi ,
    I too am an ardent fan of upma , I am bit confused , don’t you fry the sooji beforehand rather than adding with the vegetables and frying , can somebody clear my confusion !!!

  7. 365DaysVeg says:


    Thanks for checking out my site. No, you do not have to fry sooji separately. You can fry it after the vegetables have cooked a little bit and add it along with it. By this you save time and frying time a little bit. Give this way a try and I am sure you will be pleased.


  8. sri says:

    Thank you for this simple method. Next time i’m going to try your simple method. Thanks a lot.

  9. shraddha says:

    when do you add the kari leaves ?? & should the urad dal be pre-soaked ??

    • 365DaysVeg says:


      You can add kari leaves after you have added rye, urad dal etc and the urad dal has turned golden brown. No, you do no soak urad dal. Just simply put it in the oil after rye has spluttered.

      Hope this helps.

  10. shraddha says:

    i used to make upma in a different way. but your style is easy & really delicious. thanks

  11. Andhratreat says:

    looking good….nice

  12. komal says:

    nice i will also try it in small quantity for trial

  13. kavita says:


    Tried it today and everyone loved it.
    Thanks for sharing.

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