This one is Amma’s classic. She is an expert at it and everyone who has tasted it has fallen in love with upma. With silky veggies, soft rava and dipped in spicy chutney, every gulp is a sheer bliss.
Preparation time: 30-35 mins
French beans 6
Cauliflower florets 10-12
Green peas 1/4th cup
Onion/Sambar Onion ¼ th cup
Tomato 1/4th cup
Coriander 1/4th bunch
Ginger 1/4th inch
Green chillies 4
Semolina (rava) 1 cup (200 gms)
Refined cooking oil 1 tbsp
Mustard seeds 1 tsp
Black gram 1 tsp
Curry leaves 4-5
Salt to taste
Dry roast the semolina and set aside.
Heat oil, add mustard seeds, green chillies. As they pop, add grated ginger, black gram and curry leaves.
Add onions and tomatoes and fry until the onions are golden brown.
Measure how many cups of semolina are being used. Keep the semolina aside and in the same cup, add that number of cups of water to the above onion seasoning (for 150-200 g it should be around 1 to one and a half cups of water).
Add all the remaining veggies, a cup of water and boil until soft and cooked. This should take around 8-10 mins on medium heat.
When the veggies are well boiled, add salt to taste, roasted semolina and stir smooth. Cover and leave for 5 minutes.
Remove the lid and check whether the upma has hardened because of less water, add a little water and cook smooth.(this happens to us most of the times).
Add a tsp of ghee and mix well or top the vegetable with a dollop of ghee and serve hot (with the ghee melting and trickling into the vegetable upma, the sight and aroma are priceless!) Vegetable upma is a whole meal by itself, but we’ve seen people have it with chutneys, pickles, yoghurt and even bananas. Enjoy it the way you want to.