Uppama (Quinoa with Vegetables)

The following receipe is one of my favorite Indian foods. It is a home style dish you will probably never see in an Indian restaurant.

I have updated this recipe by substituting Quinoa for the traditional Farina. Feel free to use whichever grain you chose. I recommend the Quinoa since it has more protein and, in any case, we eat more than enough wheat.

Feel free to add or subtract the spices as you wish.

Uppama (Quinoa with vegetables)

Yield: 8 Servings


¼ cup Oil, vegetable

1 Tbs. Urad dal; if available

1 tsp. Mustard seeds, black

1 tsp.  Cumin seeds

½ cup Onion; finely chopped

2 Tbs. Chili, green, hot; seeded, chopped

1 cup Quinoa

1 cup Tomatoes; finely chopped

1 cup   Frozen mixed vegetables

3 cups Water

1 tsp. Salt

1 Tbs. Coriander; finely chopped

1 Tbs. Lemon juice


In 4 qt casserole, heat oil over moderate heat until light haze forms above it. Add dal and stir for a minute or so, then add mustard seeds and cumin seeds. When oil sputters, add onions. Stir constantly, fry 7-8 minutes, until onions are soft and golden brown. 

Add hot chili and stirring constantly, pour in the Quinoa in a slow, thin stream. Still stirring, fry for about 5 minutes, or until Quinoa is slightly browned. Stirring well, add frozen vegetables, water and salt.

Bring to a boil over high heat, reduce to low, cover tightly, cook 15 minutes until Quinoa is tender, yet firm. Taste for seasoning. 

To serve, pour the uppama into heated bowl and sprinkle with coriander and lemon juice.