Upma Lajawaab

Upma Lajawaab

We are always on the lookout for quick, nourishing, and easy recipes. Upma is very popular as a breakfast dish throughout. For making Upma, you need not step out to shop for its ingredients. It simply needs semolina (sooji) and an assortment of veggies that happen to be in your fridge! Just add a little bit of Verka Ghee for that unbeatable wholesome flavour and goodness!



  • 1 cup semolina (rava/ sooji)
  • 3-4 sliced onions
  • 1 chopped green chilli
  • 1 tbsp finely minced ginger
  • 2 tbsp Verka Ghee
  • Salt to taste
  • 1½ tsp black mustard seeds
  • 1 tsp urad daal
  • 1 dried red chilli (optional)
  • 7-8 curry leaves
  • 1½ cups chopped vegetables of your choice (carrots, peas, capsicum, corn, broccoli, cauliflower, beans, mushrooms)



  • Dry-roast the semolina in a heavy bottomed pan. Remove and keep aside.
  • Add ghee to the same pan, heat, and scatter urad daal into it.
  • Stir-fry until lightly brown.
  • Add dried chilli, mustard seeds, and curry leaves, Toss till the mustard splutters and the leaves turn fragrant and dark.
  • Now put in the onions, ginger, and green chilli pieces. Saute well.
  • Add the chopped veggies and fry briefly.
  • Add salt and 2 cups of water.
  • When the water comes to a boil, slowly scatter the roasted semolina on to its surface. Keep stirring constantly.
  • Cook for 7-8 minutes or till the water gets absorbed completely.

Serve hot with a pickle, coconut chutney or some fresh Verka Dahi.


Note: Here is a tip regarding salt. Stir the salt in water and taste it. The water must be more salty than desirable. The extra saltiness will season the semolina after its addition. You can also put a pinch of ‘heeng’ into the ‘tadka’, once the onions are brown.