Hariyali Upma | Healthy Breakfast | Spinach Upma

Hariyali Upma is a vibrant, healthy twist on traditional upma, packed with the goodness of spinach. Made with roasted suji, spinach puree, fresh veggies, and mild spices, it’s a wholesome meal perfect for breakfast or a light dinner. Nourishing, colorful, and delicious — a great way to add greens to your day!

Ingredients:

• 1 cup Rawa / Suji / Semolina

• 5 tbsp Oil

• ½ tbsp Mustard Seeds

• ½ tbsp Urad Dal

• ½ tbsp Cumin Seeds

• 8–10 Cashews

• 2–3 Green Chillies (chopped)

• A few Curry Leaves

• 2 tbsp Carrots (finely chopped)

• 2 tbsp Capsicum (finely chopped)

• ¼ cup Sour Curd

• ½ tbsp Sugar

• 1 cup Spinach Puree (made using blanching method)

• 2 cups Hot Water

• Salt to taste

• Fresh Coriander Leaves (for garnish)

Instructions:

1. Prepare Spinach Puree:

   • Blanch spinach leaves in hot water for 1–2 minutes.

   • Immediately transfer to cold water (to retain color).

   • Blend into a smooth puree. Set aside.

2. Roast Suji:

   • In a dry pan, roast suji on low flame until it turns aromatic and slightly golden.

   • Keep stirring continuously to avoid burning.

   • Remove from heat and set aside.

3. Temper Spices:

   • In the same pan, heat 5 tbsp oil.

   • Add mustard seeds and let them splutter.

   • Add urad dal and cumin seeds. Fry for a few seconds.

   • Add cashews, green chilies, and curry leaves. Sauté until cashews turn golden.

4. Cook Vegetables:

   • Add chopped carrots and capsicum.

   • Sauté for 1–2 minutes to retain a slight crunch.

5. Mix Spinach & Curd:

   • Add spinach puree to the pan. Stir well.

   • Add sour curd, sugar, and salt. Mix thoroughly.

6. Add Suji:

   • Gradually add the roasted suji while stirring continuously to avoid lumps.

7. Add Water:

   • Pour in 2 cups of hot water slowly while stirring.

   • Cook on low flame, stirring continuously, until the upma thickens and absorbs all the water.

8. Finish & Garnish:

   • Switch off the flame once the upma is cooked and has a soft texture.

   • Garnish with fresh coriander leaves.

Serving Suggestion:

Serve hot with coconut chutney, mint chutney, or simply enjoy it as a wholesome meal!
Perfect for breakfast, brunch, or light dinner.

 Quick Notes:

• Blanching the spinach ensures a vibrant green color and fresh taste.

• Roasting suji is key to avoid sticky or lumpy texture.

• Coconut chutney or mint chutney pairs beautifully with this hariyali upma!