Porridge (Veg Upma)

A South Indian breakfast recipe, vegan and gluten free recipe under budget

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the Oil: In a deep pot, heat a bit of cooking oil over medium heat

Step 2

Sauté Onions: Once the oil is hot, add chopped onions. Sauté until they soften and turn lightly golden. Add chili flakes if using.

Step 3

Cook Vegetables: Add the frozen mixed vegetables to the pot and sauté for 3–4 minutes.

Step 4

Season: Stir in salt, turmeric, and lime juice. Mix well.

Step 5

Toast Cornmeal: Add cornmeal to the pot. Stir continuously until it’s lightly toasted and aromatic. Now’s a good time to boil water or heat broth

Step 6

Optional – Add Coconut: For added richness, mix in grated unsweetened coconut at this stage

Step 7

Add Boiling Water: Reduce heat to low. Slowly pour in boiling water (or broth mix), stirring constantly to prevent lumps. Add enough to just cover the mixture. Adjust to your preferred thickness.

Step 8

Optional – Add Dill: Stir in freshly chopped dill for extra flavor

Step 9

Simmer & Rest: Let the porridge cook on low heat for 3–4 minutes. Taste and adjust the salt. Turn off the heat and let it rest for another 3 minutes.

Step 10

Serve: Serve warm with a wedge of lime or lemon on the side.