Vegetable Upma

 

If Kesari was the sweet half of a festive breakfast, Upma was always its dependable savoury partner.

Light, fluffy and mildly spiced, this Mysore-style vegetable upma is made richer with the addition of fresh vegetables and finished with coconut — giving it both texture and subtle sweetness.

🛒 Ingredients:

• Rava (Sooji)

• Finely chopped onions

• Green chillies

• Ginger (finely chopped)

• Mixed vegetables (carrot, beans, peas)

• Mustard seeds

• Urad dal

• Chana dal

• Curry leaves

• Fresh grated coconut

• Oil

• Salt

• Water

 Method:

1. Dry roast the rava on low flame until lightly aromatic. Do not brown it. Keep aside.

2. Heat oil in a pan and add:

   • Mustard seeds

   • Urad dal

   • Chana dal

   Allow them to splutter and turn golden.

3. Add:

   • Chopped onions

   • Green chillies

   • Ginger

   • Curry leaves

   Sauté until the onions turn translucent.

4. Add the mixed vegetables and cook for a few minutes.

5. Pour in water and add salt. Bring to a boil.

6. Slowly add the roasted rava, stirring continuously to prevent lumps.

7. Cook on low flame until the rava absorbs the water and becomes soft.

8. Add fresh grated coconut and mix gently.

 Serving Suggestion:

Serve hot with:

• Coconut chutney

• Pickle

• Or even a squeeze of lemon juice

 A Note from Tradition:

Upma was often made for large family gatherings because it could be easily scaled up — and the addition of coconut towards the end is a distinctly Mysore touch that elevates the flavour.