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Mix Turai & Peas With Sooji & Vermicelli for A Healthy Delicious Breakfast Bowl

A snack made with ridge gourd and green peas that’s not only delicious but also surprisingly healthy—this dish is guaranteed to have everyone licking their fingers. Whether it's a chilly morning or a light dinner craving, this ridge gourd upma fits the bill. It’s satisfying, nutritious, and bursting with authentic, home-cooked flavor.



To prepare this wholesome dish, begin by dry roasting brown semolina (sooji) and vermicelli (semi) in a little oil. This step is important because roasting brings out the nutty aroma and helps keep the final texture fluffy, preventing the mixture from turning sticky or clumpy during cooking.

Ingredients:

Brown semolina (sooji) – ½ cup

Vermicelli (semi) – ½ cup

Ridge gourd (turai), peeled and chopped – 1 cup

Green peas (matar) – ½ cup

Onion – 1 large, finely chopped

Panch phoron (five-spice mix) – 1 tsp

Green chilies – 2, slit

curry leaves – a few

Chana dal – 1 tbsp

Urad dal – 1 tbsp

Peanuts – 2 tbsp

Turmeric – ½ tsp

Salt – to taste

homemade magic masala (or your favorite spice mix) – 1 tsp

Water – 2 cups (double the volume of sooji + semi)

Oil – 2 tsp

Ghee – 1 tsp (for finishing)

In a separate pan, heat some oil and begin the tempering process. Add a pinch of *panch phoron*—a traditional five-spice blend typically containing mustard seeds, cumin, fennel, fenugreek, and nigella seeds. Let the spices crackle and release their aroma. Then add chopped green chilies and fresh curry leaves, followed by chana dal, urad dal, and a handful of peanuts. Roast this mixture until the dals and peanuts turn golden and give off a nutty scent. This tempering adds texture and depth to the upma, making every bite flavorful and satisfying.


Next, add a large chopped onion and sauté it just until it turns soft and translucent. Once the onions are lightly cooked, it’s time to introduce the ridge gourd. Add it to the pan and cook it well until it starts to release its moisture and softens slightly. This step allows the natural sweetness of ridge gourd to blend beautifully with the spices.


Once the ridge gourd is halfway cooked, stir in the green peas along with salt, turmeric, and your homemade magic masala blend. Cook this mixture thoroughly, allowing the spices to coat the vegetables evenly and bring the entire base to life. The aroma at this stage will be incredibly inviting.


Now pour in water—make sure to add twice the quantity of water compared to the amount of roasted semolina and vermicelli. For instance, if you used one cup combined, add two cups of water. Let this mixture come to a gentle boil, allowing the vegetables to soften completely and the flavors to infuse.


Once the water is bubbling and the vegetables are cooked down nicely, add in the roasted semolina and vermicelli slowly, stirring continuously as you go. This prevents any lumps from forming and helps everything integrate smoothly. Mix thoroughly so the grains absorb the moisture evenly.


Cover the pan with a lid and allow it to cook on low heat. Let the mixture simmer until all the water is absorbed and the grains have puffed up, creating a soft, fluffy texture. This part requires patience but ensures that the flavors settle in just right.


As the final touch, drizzle a small spoonful of ghee on top before turning off the heat. This enhances the aroma and gives the upma a warm, rich finish that brings all the elements together perfectly.


And that’s it—your ridge gourd and green pea upma is ready to serve. It’s a dish that offers the earthy wholesomeness of vegetables, the lightness of roasted grains, and the rich flavor of traditional Indian spices—all in one comforting, nutritious bowl.

Ridge gourd recipes













Can ridge gourd be used in upma? yes


What are the benefits of brown semolina? check


How to make healthy Indian breakfast at home?


What vegetables go well in upma? peas, onion,beans, cauliflower, carrot, ridge gourd, zuchinni, cabbage


Is vermicelli upma good for weight loss? in portions


How do you roast semolina for upma? dry roast first and then add oil


What is the best way to make upma flavorful? a touch of ghee at the end and my MIL's magic masala



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