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How To Make Veg Upma | Easy & Healthy Breakfast Recipe | Masala Trails

Learn how to make Veg Upma, a simple, healthy yet absolutely tasty and one of the popular breakfast recipes at home by our Chef Sneha Nair only on get Curried. Making upma doesn’t take much time. It’s one of the most healthy breakfast or snack recipe across India that tastes delicious. Steaming hot upma with a cup of chai or filter coffee can be a comfort breakfast for anyone! Do try this and let us know your feedback through comments. Ingredients 1 cup Semolina Oil 1 tsp Mustard Seeds 4 Green Chillies Ginger Asafoetida Powder 2 Onions Salt Turmeric Powder Red Chilli Powder Carrot Beans Green Peas Water Ghee Coriander Leaves Method – Dry roast semolina in a pan. Once they are roasted, allow it to cool down. – In a deep bottom pan, heat oil and add mustard seeds. – Allow the mustard seeds to flutter and later add green chillies, ginger, asafoetida powder, finely chopped onions and salt to taste. – Once the onions are slightly cooked add turmeric powder, red chilli powder, carrot, beans, green peas to the mixture and mix well. – Add some water so as to cook the vegetables. – Cover the lid and allow it

to cook for 3 minutes. – Add roasted semolina and mix well. – Since 1:2 is the ratio for upma, add two cups of water for one cup of semolina. – Mix it well and add coriander leaves. – Healthy and delicious upma is ready to be served! Host: Sneha Nair Copyrights: Rajshri Entertainment Private Limited Like us on Facebook: https://www.facebook.com/GetCurried Follow us on Twitter: https://twitter.com/Get_Curried Follow us on Instagram: https://instagram.com/getcurried Upma, uppumavu or uppittu is a dish originating from the Indian subcontinent, most common in Kerala, Andhra Pradesh, Tamil Nadu,Karnataka, Maharashtrian, Gujarat, Odia and Sri Lankan Tamil breakfast, cooked as a thick porridge from dry-roasted semolina or coarse rice flour. Various seasonings and/or vegetables are often added during the cooking, depending on individual preferences. Today it is popular in most parts of India and is prepared in various ways