{
  "type": "article",
  "title": "Bored of Poha and Paratha? Make a Sambar Masala Vegetable Upma With Semolina in Just 10 Minutes",
  "summary": "For anyone tired of the same poha or paratha every morning, this upma made from semolina, lentils and colourful vegetables is a great pick, and a spoon of sambar masala gives it a South Indian twist while it comes together in just 10 minutes.",
  "content": "Mornings in most homes are the busiest part of the day, and everyone wants the same thing from breakfast: something that cooks fast, fills the stomach and is still good for health. The trouble starts when the same poha, paratha or bread on repeat begins to feel boring. If that sounds like you, this vegetable upma made from semolina could change the way you start your day. The best part is that it asks for very little effort and very little time, just 10 minutes and your breakfast is ready. What sets it apart from an ordinary upma is the sambar masala that goes into it, giving the whole dish a completely fresh flavour.\n\nTasty, Healthy and Great for Kids Too\nThis recipe brings together semolina, lentils, plenty of vegetables and a few light spices, so a single plate delivers both flavour and nutrition. The colourful vegetables not only make it look appealing but also pack it with goodness. If the children at home tend to dodge their vegetables, this is a clever way to slip the veggies in without a fuss. With a little care over the right measure of water and semolina, you can make a fluffy, restaurant-style upma right at home.\n\nStart With the Tempering\nBegin by heating 2 to 3 teaspoons of desi ghee in a kadhai. Add one teaspoon each of chana dal and white urad dal. Right after, add mustard seeds, cumin and a pinch of asafoetida and let them fry lightly. Now go in with a few curry leaves, a dry red chilli and a handful of cashews or peanuts. Once the dal and cashews turn a light golden, your tempering is ready and it is time to move to the next step.\n\nNow stir in finely chopped onion and green chilli. Remember, the onion does not need to be cooked down too much, just fry it until it turns slightly pink. Top it with freshly grated ginger. The ginger not only lifts the flavour of the upma but also fills the kitchen with a lovely aroma.\n\nAdd the Vegetables of Your Choice\nNext come finely chopped carrot and capsicum. If you like, you can also add green peas, beans or corn as per your taste. Cook the vegetables on high flame for just 2 to 3 minutes so they keep their crunch and do not turn mushy. After that, add pureed tomato and mix everything together well.\n\nSambar Masala, the Real Magic\nNow add coriander powder, red chilli powder, turmeric and one teaspoon of sambar masala to the kadhai. This sambar masala is truly the heart of the whole recipe. It is what gives a plain upma its South Indian flavour and multiplies the taste several times over. Keep roasting the spices until they begin to give off a lovely fragrance.\n\nThen pour in 3 cups of water and add salt to taste. Whether your upma turns out fluffy or sticky depends entirely on the ratio of water to semolina. The simple rule is this: if you are using 1 cup of semolina, use exactly 3 cups of water. This measure keeps the upma neither too dry nor clumped together.\n\nThe Right Way to Add Semolina to Boiling Water\nThe moment the water comes to a rolling boil, turn the flame down low. Now add the roasted semolina a little at a time while stirring continuously with the other hand. This small trick is exactly what stops lumps from forming and keeps the upma soft and fluffy.\n\nAfter adding the semolina, cover the kadhai and let it cook on low flame for 2 minutes. In just a few moments, your hot upma is ready. Finally, sprinkle finely chopped coriander on top and squeeze in a little lemon juice. Serve it piping hot and begin your day the healthy way.\n\nWhat this means for you\nThis recipe ties directly into your daily kitchen and health.\n\n• Saves time: Ready in just 10 minutes, it saves both money and time during the morning rush.\n• Kids' diet: Children who avoid vegetables still get nutrition from the carrot, capsicum and peas hidden inside.\n• Perfect result: Remember the ratio of 1 cup semolina to 3 cups water so the upma turns out neither dry nor sticky.\n\nQuestions & Answers\n\n1. How long does this vegetable upma take to make?\nIt takes just 10 minutes to prepare.\n\n2. What is the right ratio for a fluffy upma?\nUse 3 cups of water for every 1 cup of semolina so the upma is neither too dry nor sticky.\n\n3. What makes this upma different from a regular one?\nThe one teaspoon of sambar masala added to it, which gives it a South Indian flavour and boosts the taste several times over.\n\n4. Which vegetables can I add to it?\nAlong with carrot and capsicum, you can add green peas, beans or corn as per your taste.",
  "url": "https://trendkia.com/en/food/subaha-ke-nashte-men-chahie-kuchha-naya-aura-jhatapata-sanbhara-masale-ke-tarake-1218",
  "category": "Food",
  "publishedAt": "2026-06-16",
  "tags": [
    "Suji Upma Recipe",
    "Vegetable Upma",
    "Sambar Masala Upma",
    "10 Minute Breakfast",
    "Healthy Breakfast",
    "South Indian Recipe",
    "Quick Breakfast"
  ],
  "language": "en",
  "site": "TrendKia"
}