Easy Homemade Vegetable UpmaVeg

1

In a pan, bring 2 cups of water to a boil. Add the chopped carrots, deseeded tomatoes, and frozen green peas. Allow them to boil for 5 minutes, then remove the pan from the heat and set it aside.

2

In a separate frying pan, heat 1 tablespoon of ghee (clarified butter). Add the mustard seeds and wait for them to sputter.

3

Add the green chilies, curry leaves, and cashew nut pieces to the pan. Fry the mixture until the cashew nuts turn golden brown.

4

Add the chopped onions and sauté until they become translucent (do not brown them). Next, add the semolina (rava/sooji) to the pan and roast it on a low flame for at least 5 to 7 minutes.

5

Pour in the boiled vegetables along with the vegetable stock (the water they were boiled in) and stir well to combine.

6

Continue to cook on a low flame, stirring occasionally, until all the water has evaporated and the semolina is cooked through.

7

Add the salt, fresh coriander leaves, and the beaten curd (yogurt). Stir well and cook for a few more minutes.

8

Once the Upma starts pulling away from the sides of the pan, it is ready. Turn off the flame, garnish with grated coconut and additional coriander leaves, and serve hot.