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We hope you got benefit from reading it, now let’s go back to mixed vegetable upma recipe. You can have mixed vegetable upma using 27 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to make Mixed Vegetable Upma:

1. Use Upma
2. Use semolina/ sooji
3. You need ghee
4. Provide vegetable oil
5. Use medium sized Potato, chopped
6. You need large Onion, sliced
7. Provide Beans, finely chopped
8. Use Carrot, finely chopped
9. You need green Peas
10. Provide Sweet Corn
11. Use green chillies
12. Get fresh or dry red chillies
13. You need urad dal / split black gram
14. You need mustard seeds
15. Provide Salt
16. Use curry leaves
17. Get hot water
18. Take White chutney
19. Use Coconut
20. You need Green chillies
21. Get Garlic
22. Prepare Roasted Bengal
23. Take Salt
24. Provide Tempering for chutney
25. Use Oil
26. Prepare Mustard seeds
27. Prepare hing/ aesofeotida

Steps to make Mixed Vegetable Upma:

1. Par boil green peas and sweet corn in some salt and keep ready.
2. Chop and slice all vegetables
3. Heat oil and ghee, when hot add mustard seeds and let them splutter.
4. Add udad dal and let it brown a little.
5. Add chopped chillies and curry leaves and saute
6. Add sliced onions and saute till lightly golden in colour
7. Add beans and cook for a half a minute
8. Add potatoes and carrot. Also season with some salt.
9. Add hot water. First add 3 cups water, cover and let the vegetables get soft.
10. Till the vegetables cook. In a separate pan roast semolina for 3-4 minutes or till slightly change on colour.
11. Add roasted semolina to the vegetable water and stir well so no lumps are formed.
12. Add some more water if all the water is observed and semolina looks uncooked.
13. Cover with a lid and let upma cook well on low flame.
14. I used my pudding pan to serve upma to my kids. They like it very much when I serve things in style.
15. I prepared simple white chutney by grinding coconut, garlic, salt, green chillies, roasted Bengal gram
16. Grind to a fine paste, remove in a bowl and add tempering of oil, mustard seeds and pinch of hing.
17. Serve upma with chutney and garnish with dry fruits

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