BEETROOT UPMA -VIBRANT & HEALTHY

Name: BEETROOT UPMA -VIBRANT & HEALTHY
Total time: 900 s
Yield: 2 person
Cuisine: Indian
Ingredients: 1 cup semolina (rava/sooji); 2 tbsp oil; 1 tsp urad dal (split and skinned black gram); 1/2 tsp cumin seeds; 1/2 tsp mustard seeds; Pinch asafoetida; 1 tbsp chopped cashew nuts; 1 sprig curry leaves; 1/2 cup boiled beetroot puree; Salt to taste

Deepa Rupani @dollopsbydipa

અમદાવાદ

Upma, also known as uppumavu or uppitu, is a traditional South Indian dish commonly enjoyed for breakfast in Kerala, Andhra Pradesh, Tamil Nadu, Telangana, Karnataka, Maharashtra, and even Sri Lanka. It is essentially a thick, porridge-like preparation made from semolina (rava/sooji). Various vegetables and seasonings can be added to suit personal taste.

Upma is quick to make and a healthy choice too. Today, I’ve prepared a vibrant version — Beetroot Upma.

#CA2025
#week18
#colourful&powerful
#beetrootpulp

Upma is quick to make and a healthy choice too. Today, I’ve prepared a vibrant version — Beetroot Upma.

#CA2025
#week18
#colourful&powerful
#beetrootpulp

Deepa Rupani @dollopsbydipa

અમદાવાદ

Upma is quick to make and a healthy choice too. Today, I’ve prepared a vibrant version — Beetroot Upma.

#CA2025
#week18
#colourful&powerful
#beetrootpulp

Upma is quick to make and a healthy choice too. Today, I’ve prepared a vibrant version — Beetroot Upma.

#CA2025
#week18
#colourful&powerful
#beetrootpulp

Saved

Ingredients

15 minutes

2 person

1 cupsemolina (rava/sooji)
2 tbspoil
1 tspurad dal (split and skinned black gram)
1/2 tspcumin seeds
1/2 tspmustard seeds
Pinchasafoetida
1 tbspchopped cashew nuts
1 sprigcurry leaves
1/2 cupboiled beetroot puree
Salt to taste

Saved

Steps

15 minutes

1

Heat oil in a pan. Add urad dal. After a few seconds, add mustard seeds and cumin seeds. Once they begin to splutter, add curry leaves and sauté for a few seconds.
2

Add semolina and roast on a low flame for 2–3 minutes. (If you’re using pre-toasted semolina, 2–3 minutes is sufficient.)
3

Add beetroot purée, mix well, and sauté for a few seconds.
4

Gradually add 3 to 3.5 cups of warm water, stirring continuously to avoid lumps.
5

Cook on a low flame, stirring constantly, until the water is absorbed and the semolina is well cooked.
6

Add salt and cashew nuts. Once the mixture starts leaving the sides of the pan, turn off the heat.
7

Serve hot.