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Chef Priya
Priya's Kitchen Notes

Easy recipes, bold spices, and stories from my family kitchen.

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Spiced Vegetable Upma

Upma

(34 reviews)
"

Upma was our quick weekday breakfast before school—steamy, soft, and full of veggies Amma had prepped the night before.

"
Spiced Vegetable Upma
Prep time:15 mins
Cook time:20 mins
Total time:35 mins

Protein

6g

Carbs

42g

Fat

10g

Calories

290 kcal

Servings:
4
Vegetarian

Ingredients

semolina (rava)1 cup
(dry roasted)
carrot1 small
(diced)
green beans0.25 cup
(chopped)
peas0.25 cup
onion1 small
(finely chopped)
green chili1
(slit)
urad dal1 tsp
curry leaves6 leaves
ginger1 tsp
(grated)
saltto taste
water2.50 cups
oil2 tbsp

Spices

mustard seeds1 tsp

Directions

Cook the Vegetables

  1. Heat oil in a pan. Add mustard seeds and let them crackle. Be sure to stir thoroughly so the ingredients are evenly mixed.
  2. Add urad dal, curry leaves, onion, ginger, and green chili. Sauté for 3–4 minutes. Be sure to stir thoroughly so the ingredients are evenly mixed.
  3. Add chopped vegetables and cook for 5 minutes until softened. Be sure to stir thoroughly so the ingredients are evenly mixed.

Make the Upma

  1. Pour in water and salt. Bring to a boil.
  2. Gradually stir in roasted semolina while whisking to avoid lumps. Be sure to stir thoroughly so the ingredients are evenly mixed.
  3. Cook on low, stirring until the mixture thickens and leaves the sides of the pan. Be sure to stir thoroughly so the ingredients are evenly mixed.
Chef's tip: Roasting the semolina first ensures it cooks up fluffy, not sticky.

Serve

  1. Serve hot with coconut chutney or a squeeze of lime.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.