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VEGAN UMPA RECIPE
Equipment
- Skillet or
frying pan - Mixing
bowl - Spoon
- Measuring
cups - Measuring spoons
Ingredients
- 1 cup of semolina sooji or rava
- 1 onion finely chopped
- 1 carrot finely chopped
- 1/4 cup of green peas
- 1/4 cup of chopped bell peppers optional
- 2 green chilies finely chopped
- 1 tsp of mustard seeds
- 1 tsp of cumin seeds
- A few curry leaves
- 1- inch piece of ginger grated
- 2 cups of water
- 2 tbsp of oil
- Salt to taste
- Fresh coriander leaves for garnish
- Lemon wedges optional
Instructions
- Heat oil in a skillet or frying pan over medium heat.
- Add mustard seeds and let them splutter.
- Add cumin seeds, curry leaves, and chopped green chilies. Sauté for a minute.
- Add chopped onions and sauté until they turn translucent.
- Add grated ginger and cook for another minute.
- Add chopped carrots, green peas, and bell peppers (if using). Cook for 2-3 minutes until the vegetables are slightly tender.
- In the meantime, dry roast the semolina (rava) in a separate pan for a few minutes until it turns aromatic and lightly golden. Keep stirring to prevent burning.
- Add the roasted semolina (rava) to the skillet with the sautéed vegetables. Mix well to combine.
- In a separate saucepan, bring water to a boil.
- Slowly add the boiling water to the semolina and vegetable mixture, stirring continuously to avoid lumps.
- Reduce the heat to low, cover the pan, and let it cook for 5-7 minutes or until the semolina absorbs the water and becomes soft and fluffy.
- Add salt and mix well. Adjust seasoning according to your taste.
- Remove from heat and let it sit covered for a few minutes.
- Garnish with fresh coriander leaves.
- Serve the vegan Upma hot with lemon wedges (optional).
Notes
NUTRITIONAL FACTS:
Calories: 220 | Total Fat: 8g | Total Carbohydrates: 32g | Dietary Fiber: 3g | Protein: 5g
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