Toasted Semolina with Vegetables — Vegetable Upma
A Tamil weekend brunch of toasted semolina cooked with mustard seeds, curry leaves, ginger, and mixed vegetables, finished with cashews and lemon.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Finely chop 80g yellow onion, grate 1 tsp fresh ginger, finely chop 3 green chillies, dice 100g carrot into 0.25-inch pieces, trim and cut 60g green beans into 0.25-inch lengths. Measure 560ml water, 100g frozen peas, 16 whole cashews, and all spices. Set ingredients nearby.
Toast
Heat a dry skillet over medium-low heat. Add 160g semolina and toast 5 minutes, stirring constantly, until lightly golden and fragrant. Transfer to a bowl.
Bloom
Heat 2 tbsp ghee and 1 tbsp oil in the same skillet over medium heat. Add 16 cashews and toast 90 seconds until light golden; remove. Add 1 tsp mustard seeds and let pop 20 seconds. Add 1 tsp urad dal and 1 tsp chana dal; toast 30 seconds until golden. Add 20 curry leaves and a pinch asafoetida; sizzle 10 seconds.
Saute
Add chopped onion, ginger, and green chillies to the skillet over medium heat. Cook 2 to 3 minutes, stirring, until onion softens. Add diced carrot, 100g peas, and green beans; toss 2 minutes until vegetables soften slightly.
Boil
Add 1 tsp salt and 560ml water. Bring to a boil over high heat. Reduce to low heat. Slowly pour toasted semolina in a steady stream while stirring constantly with a spatula to prevent lumps. Cook 3 to 4 minutes on low, stirring constantly, until semolina absorbs liquid and becomes thick and fluffy.
Rest and plate
Cover and rest off heat for 2 minutes. Stir in 1 tsp lemon juice and remaining 1 tbsp ghee. Transfer to serving bowls, garnish with toasted cashews and fresh coriander. Serve with coconut chutney, lemon pickle, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.