Oats Upma

Waking up in the morning to a nice, fresh bowl of upma is a lovely start to anyone’s day.

This South Indian breakfast staple is filled with nutrients (and flavour!). It’s easy to veganize if you avoid adding ghee.

Preparation Time: 20 minutes


  • 2 cups quick cooking rolled oats
  • 3 tsp oil
  • 1 tsp turmeric powder (haldi)
  • 1 tsp mustard seeds (rai / sarson)
  • 1 tsp urad dal (split black lentils)
  • 5 to 6 curry leaves (kadi patta)
  • 1 whole dry kashmiri red chilli, broken into pieces
  • 2 green chillies
  • 1/2 cup finely chopped onions
  • 1/4 cup finely chopped carrot
  • 1/4 cup green peas
  • 1 tsp sugar
  • Salt to taste


  • 2 tbsp finely chopped coriander (dhania)


  • Heat 1 tsp of oil in a non-stick pan, add the oats and ½ tsp of turmeric powder and sauté on a medium flame for 3 to 4 minutes or till it turns light brown in colour, stirring occasionally. Keep aside.
  • Heat the remaining 2 tsp of oil in a broad non-stick pan and add the mustard seeds.
  • When the seeds crackle, add the urad dal, curry leaves, red chillies and green chillies and sauté on a medium flame for 1 minute.

  • Add the onions and sauté on a medium flame for 1 minute or till the onions turn translucent.
  • Add the carrots and green peas and sauté on a medium flame for 2 minutes.
  • Add the oats mixture, sugar, salt and remaining ½ tsp of turmeric powder, mix well and cook on a medium flame for 1 minute, stirring continuously.
  • Add 1½ cups of hot water, cover and cook on a slow flame for 5 to 7 minutes, stirring occasionally.
  • Serve immediately garnished with coriander.

This recipe comes from Tarla Dalal at www.tarladalal.com