Originating from South India, Upma is a savory and wholesome breakfast dish that has become a favorite across the country. Its versatility and ease of preparation makes it a go-to choice for a hearty start to the day. I, personally, eat it for breakfast / lunch / dinner 🙂 When I make my Mom’s Veggie Upma at home, I make huge batches because I honestly LOVE eating it throughout the week!

The Ingredients

At the heart of every Upma recipe lies a variety of ingredients, each contributing to the symphony of flavors. Starting off strong with all of the spices from your spice jar. There is no right or wrong – I like to use what I have on hand, but my recipe will guide you to a more stable ingredient list. I love to color this dish up with a generous number of veggies (onions, bell peppers, peas, carrots). You can also add tomatoes, broccoli, or any other veggie you have laying around the house. 

You Know I Love Spice

No Indian dish is complete without a dash of spices to awaken the senses. Or none of my dishes are, at least! In the case of Upma, chili garlic ginger paste provides a subtle kick to the palate. And then of course I go in with some more jalapeno, because it’s just never enough for me. You can add chili powder to take this to the next level or omit spice if this is too intense for you!

Texture Tales

What sets Upma apart is its unique texture – delightfully soft, but grainy at the same time. As the semolina absorbs the flavors and moisture, it transforms into a fluffy, grainy concoction that is both comforting and satisfying. If you are a fan, you can add roasted cashews or peanuts for a delightful little crunch, elevating the dish even more!

This is clearly my Mom’s recipe, hence the title. I learn mostly all of my Indian dishes from her, so if you are looking for more recipes, click here for more of her delicious dishes. If you make my Mom’s Veggie Upma, please be sure to tag @chocolateandcheeseplease in any Instagram stories! I would also love it if you could comment below and rate this recipe with your honest thoughts! If you haven’t seen me on Instagram yet, be sure to follow me and like the photo! 

Mom’s Upma

 

prep time:15 minutes mins

cook time:20 minutes mins

total time:35 minutes mins

servings:4 people

My mom makes the best Upma, and now the recipe is all yours!

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Ingredients

• 2 tbsp oil
• 1 tsp cumin seeds
• 2 dry red chilis ((vagar marchu))
• 1 cinnamon stick
• 6-8 curry leaves
• 3 cloves
• 1 tsp whole black pepper
• 6 cloves garlic (finely chopped)
• 1/2 cup white onion (finely diced)
• 1/2 cup bell peppers (finely diced)
• 1 tbsp chili garlic ginger paste
• 1/3 cup peas
• 1/3 cup carrots (finely diced)
• 1 pinch asafoetida ((hing))
• 1 cup semolina ((sooji))
• 1 cup yogurt
• 3 cups water

Instructions

 

• Add your oil to pot on medium heat. Once hot, add in your cumin seeds, dry red chilies, cinnamon sticks, curry leaves, cloves, and whole black pepper.
• After a minute or so when everything stops sizzling, add in the garlic, onion, bell peppers, garlic ginger chili paste, peas, carrots, and jalapeno. Add salt & black pepper per taste.
• Let these veggies cook until fork tender. Add in your asafoetida.
• Pour in your semolina and let it toast in your pot. Mix well to incorporate with all of the veggies.
• In the meantime, mix together your yogurt and water. Pour it into the pot with the rest of the ingredients.
• Keep mixing until everything starts combining together. Once you have a "dough-like" consistency, your upma is ready to be served!

Notes

• I love to make big batches of upma. It can be kept in the fridge for up to 5 days.
• I prefer to use homemade yogurt, as it is thinner in consistency. I have not tried Greek yogurt in this recipe, but you can give it a try for added protein.