Veggie Upma, Zara Hatke

The typical South Indian vegetable upma – with curry leaves, mustard, and a dash of lemon juice – has been done to death in our house. We do love the conveniences that the upma offers: fast and easy to prepare, healthy, tasty, and filling, too.

Recently, when I wanted something upma-ish for breakfast but not the usual upma, I gave my grey cells a little bit of an exercise. Taking the cue from some online recipes, I decided to make the upma with curd and vegetables and fresh coriander, for a change. It was a risk, since we were super-duper hungry and I didn’t know how the upma would turn out. In the end, though, all was well, and the upma turned out delicious! I am happy I took the plunge now. 🙂

I even managed to take a couple of pictures before we started hogging it! 😛

Here’s how I made it…

Ingredients (for 2 people):

1 large cup of rava, dry roasted till it emits a gorgeous fragrance

2 large cups of semi-thick curd

2 green chillies, slit length-wise

1 small carrot, peeled and grated

1 medium-sized onion, chopped finely

A small bunch of fresh coriander leaves, chopped finely

A handful of fresh green peas

1 small tomato, chopped finely

1 small-sized capsicum, chopped finely

Salt, to taste

2 teaspoons oil

A pinch of asafoetida

1 teaspoon mustard seeds

A 1-inch piece of ginger, peeled and chopped

About 4 small cloves of garlic, peeled


1. Grind the ginger and garlic to a paste in a mixer, with a little water. Keep aside.

2. Mix the roasted rava and curd in a large mixing bowl. Keep aside for at least 15 minutes before preparing the upma.

3. In a heavy-bottomed pan, heat the oil. Add the mustard seeds, and allow them to splutter. Add the asafoetida.

4. Add the ginger-garlic paste. Saute till the raw smell goes away.

5. Add the onions. Saute till they are cooked a bit.

6. Now, add the chopped capsicum, grated carrot, and peas. Saute on a medium flame till the vegetables are cooked, sprinkling a little water as and when necessary.

7. Add the chopped tomatoes and slit green chillies. Cook on a medium flame till the tomatoes turn slightly mushy.

7. Add the curd-rava mixture and salt to taste. Mix well. Cook on a medium flame till the upma is cooked. Add a little water at intervals, if necessary. Keep stirring constantly, to ensure that the upma doesn’t stick to the pan too much and that no lumps are formed.

8. When the upma is done, add the finely chopped fresh coriander leaves. Mix well.

Serve hot!

What variations to the regular upma do you make at home? I would love to know!


8 thoughts on “Veggie Upma, Zara Hatke

  1. Oh this sounds really good! I usually make it with the same veggies but without curd. Should try this! About adding the water Рcan you add room temperature water and does the rava cook in that? My suggestion is to saut̩ some channa dal until it turns golden brown. It adds a nice crunch to the upma which I love!


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