How long does Vegetable Upma keep in the fridge?

Vegetable Upma keeps 3 to 4 days refrigerated in an airtight container. Reheat on the stove or microwave until piping hot before serving. We do not recommend freezing tempered dishes since the spices dull after thaw.

Can I make Vegetable Upma ahead of time?

Vegetable Upma is best served fresh; it comes together in about 20 minutes, so prep your ingredients ahead and cook just before serving. Pre-chopping the aromatics and measuring spices can cut active time in half.

What can I serve with Vegetable Upma?

Classic pairings include standalone. For a complete south indian thali, add a dal, a dry sabzi, papad, and a sweet ending.

South Indian VeganBreakfast Mild

Vegetable Upma

Name: Vegetable Upma
Prep time: 7 min
Cook time: 13 min
Total time: 20 min
Yield: 3 servings
Cuisine: South Indian
Ingredients: 1 cup fine semolina (rava), dry-roasted till light golden; 1 medium onion, finely diced; 0.5 cup mixed veg (carrot, beans, peas); 2 green chillies, slit; 1 inch ginger, grated; 10 curry leaves; 1 tsp mustard seeds; 1 tsp urad dal; 1 tsp chana dal; 2 tbsp cashews, halved (optional); 2 tbsp oil; 2.25 cups hot water; 1 tsp salt; 1 tbsp lemon juice

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Tempered & steamed

Time: 20 min
Serves: 3
Calories: 260 kcal
Protein: 7 g

0:00 / 1:39

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Method

1Heat oil, crackle mustard, then add urad dal, chana dal and cashews; toast till golden.
2Add curry leaves, ginger, green chilli and onion; fry 3 minutes.
3Add mixed veg and a pinch of salt; cook covered 4 minutes till tender-cook until crunchy.
4Pour in the hot water and remaining salt; bring to a fast boil.
5Lower heat; sprinkle in roasted rava in a steady stream while stirring to avoid lumps. Cover and steam 4 minutes on low.
6Fluff with a fork, finish with lemon juice. Serve hot with coconut chutney.

About this recipe

Already vegan when made with oil. Skip cashews for nut-free.

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