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upma: vegetarian spiced “porridge” recipe
Growing up in New York, this was always a warm, home-cookin’, family meal my mom would make us during winter break. I’d wake up to the smell of the flour roasting and the mustard seeds sizzling…ohhh-my mouth would start water. My husband loves it too, and so on some weekend mornings, when we want a heartier breakfast than our juice/smoothie/egg whites routine, I’ll make this for us (though sometimes I consider making some vegan gluten-free peanut porridge instead, it depends on what the husband wants). It’s also nice as a lunch dish and great for kids, especially if you are introducing spices to them and want them to eat more veggies. This is like a creamy porridge, (that is thicker than the traditional porridge), super nutritious and tastes delicious. Plus saying it, UPMA, is so fun ;)… It’s origin is from south India.
vegetable upma
Recipe Type: brunch
Cuisine: indian
Author:
Prep time:
Cook time:
Total time:
Serves: 2-3
a vegetarian spiced “porridge” recipe
Ingredients
- 2 cups rava/sooji flour (also known as semolina flour)
- handful of cashew nuts in pieces
- 1 inch fresh ginger root, chopped finely
- 1 onion, chopped
- 1-2 small green chillies, (depending on spice level desired), chopped finely
- 1/8 cup green peas, frozen or fresh
- 1/8 cup corn, frozen or fresh
- 1/8 cup carrots, diced
- 1/8 cup potatoes, peeled and diced
- 1 tbsp. urad daal, (white split lentils)
- 1/2 tsp. mustard seeds
- 1/2 tsp. turmeric powder
- 1/2 tsp. cumin powder
- pinch of asafoetida powder
- 1/2 tsp. chili powder (optional)
- 2-3 curry leaves
- salt to taste
- handful of coriander, (cilantro), leaves, finely chopped
- lemon wedges, (for juice-to taste)
- 2 tbsp. grapeseed oil
- 1 tbsp. coconut oil
- grated coconut for garnish (optional)
Instructions
- Sift flour.
- Warm the coconut oil on medium heat in a pan and then add the flour, stirring constantly as the flour slightly browns. Then set it aside in another dish.
- In the same pan as you just used, add the grapeseed oil and then the mustard seeds.
- Once the mustard seeds splatter, add the urad daal and curry leaves and let the daal turn to a slight red color.
- Then add in the onion, ginger and green chillies. Add the asafoetida powder.
- Saute for a few minutes, until the onion turns translucent.
- Add the vegetables, turmeric, cumin, salt and chili powder.
- Add in the cashews and saute with the mixture for about a minute.
- Add 3 cups water, lower the heat slightly and let it all simmer, covered, until the the vegetables are done.
- Add the flour in, slowly, stirring constantly, until it becomes thick. You want it to be smooth and thick and not gloppy- see the pic above.
- Remove from heat and squeeze the lemon juice over it.
- Serve hot with the coriander leaves on top, (and the grated coconut if desired).
- Enjoy!
Try it out and let me know what you think!
-Puja
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