For Day 3 of BM# 16 under “breakfast” theme, I made a super simple and comforting upma. Growing up, I was not a big upma fan. But now that I’m older and wiser, I realized how quick and easy making upma is and the dish can be dressed up or down as per the occasion.
As I was looking for breakfast recipes in Mallika Bhadrinath’s “100 Tiffin Varieties”, I found this vegetable upma variation. I thought the addition of tamarind with mixed vegetables was interesting and decided to give it a try. This upma is slightly spicy and tangy and a great variation to regular plain upma. Definitely worth a try!!
2cupsMixed Vegetables - chopped (I used potatoes, carrots and peas. Cabbage, capsicum and cauliflower would be good too)
6 - 8Curry leaves(I didn't have any on hand)
Heat 2tsp oil and 1tsp ghee in a large pan, add the tempering ingredients and once the seeds start to splutter, add onions and green chilies; saute until onions turn translucent.
Next add the mixed vegetables and cook covered on medium-low flame until tender.
Add tomato and cook for a minute.
Next add turmeric and tamarind and cook until it does not smell raw anymore, about 3-5 minutes.
Add 3cups of water to the veggies; cover and bring to a boil. Slowly add the sooji/ bombay rawa in a steady stream while continuously stirring the water to avoid forming lumps. Cook on medium-low flame until all water is absorbed and semolina is cooked through, this will take about 5-6 minutes.
Leave covered for 5 minutes. Serve hot with as is or with pickle or chutney.