Semolina & vegetables cooked together and tempered with aromatic curry leaves & mustard seeds. This savoury one-pot breakfast dish hails from South-India. The addition of beetroot not only makes the dish healthier but renders a beautiful colour to it as an added bonus. So if you think you can only use beetroot in a salad, you must give this recipe a try!
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Hi Tanu,
I was planning to make this upma on Valentine’s day for breakfast but could not wait to try this. Just wanted to say that I have never managed to make the upma with such nice texture, it was just perfect. I guess I could never get the water semolina ratio right. Thanks for this wonderful recipe, although I did not make it heart shaped but both upmas were extremely yummy.