Vegetable Upma with Coconut Chutney

Ratings & Reviews

Reviews

• 
  NaliD22

  This Vegetable Upma with Coconut Chutney recipe is a delightful addition to my culinary repertoire, particularly given my affinity for exploring plant-based Indian cuisine. The dish's emphasis on semolina, mixed vegetables, and coconut chutney aligns perfectly with my vegan dietary preferences. I appreciate the recipe's straightforward instructions and the attention to detail regarding the roasting of semolina and the preparation of the chutney. The combination of flavors and textures in this dish is quite satisfying, and I can see it becoming a regular breakfast option. However, I might consider substituting the traditional semolina with a gluten-free alternative to cater to a broader audience. Overall, I would highly recommend this recipe to fellow vegan food enthusiasts and anyone interested in South Indian cuisine.

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  bogdangheorghe

  A nice traditional recipe, but not exactly what I'm used to. I love how easy it is to make and the combination of semolina, vegetables, and coconut chutney is quite interesting. The idea of roasting semolina to enhance its flavor is brilliant, and I appreciate the tips on adjusting water quantity and stirring constantly. However, I might consider substituting some ingredients to make it more Romanian-friendly, like adding some local spices or herbs. The dish seems perfect for a community gathering or a warm welcome to guests, which aligns with my love for building relationships and community. Overall, I'd give it 4 stars - a great recipe to try, but not a traditional Romanian favorite.

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  AkiraMatsu

  I tried this Vegetable Upma with Coconut Chutney recipe and was pleased with the result. The combination of semolina, mixed vegetables, and coconut chutney was interesting and flavorful. I appreciated the ease of preparation and the fact that it didn't require any special ingredients. However, I felt that the dish could have benefited from a bit more complexity in terms of flavors and textures. As a pescatarian, I was looking for something that would fit my dietary preferences, and while this recipe doesn't include seafood, I can see how it could be adapted with some creative additions. Overall, I would recommend this recipe to those looking for a traditional South Indian breakfast dish with a twist.

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  GeorgiaP07

  I was transported to the bustling streets of South India with this Vegetable Upma with Coconut Chutney recipe. The combination of flavors and textures was absolutely delightful - the creamy coconut chutney perfectly balanced the savory, slightly crunchy upma. I appreciated the emphasis on traditional ingredients and techniques, and the fact that it's naturally gluten-free made it a great option for me. The only reason I didn't give it a full 5 stars is that I had to tweak the recipe slightly to reduce the sugar content, but overall, it's a wonderful dish that I'd highly recommend to anyone looking for a flavorful and comforting vegetarian breakfast option. I can almost smell the aroma of curry leaves and coconut as I write this - it's a truly sensory experience!

• 
  NaliRao

  ## A Deliciously Traditional South Indian Breakfast with a Twist I've tried my fair share of Upma recipes, but this Vegetable Upma with Coconut Chutney truly stands out. As a native Kannada speaker and a lover of traditional South Indian cuisine, I appreciate the authenticity of this recipe. The use of semolina, mixed vegetables, and coconut chutney is a perfect blend of flavors and textures. What I love about this recipe is that it's easy to make and can be adapted to suit my gluten intolerance. Semolina being a gluten-free option makes it a great choice for me. The addition of mixed vegetables not only adds natural sweetness but also makes the dish more nutritious. The coconut chutney is a great accompaniment to the upma, and I appreciate the suggestion to adjust the quantity of green chilies according to desired spiciness. As someone who enjoys nurturing and taking care of others, I appreciate recipes that can be easily scaled up or down to suit different needs. My only suggestion would be to consider adding some gluten-free variations or substitutions for those who may have more specific dietary requirements. However, overall, this recipe is a great addition to any South Indian food enthusiast's repertoire. I'd highly recommend this recipe to anyone looking for a traditional South Indian breakfast option that's both delicious and easy to make.

• 
  YWang2001

  A soothing and traditional breakfast recipe that resonated with my love for simple, wholesome food. The combination of semolina, mixed vegetables, and coconut chutney created a harmonious balance of flavors and textures. I appreciated the detailed steps, which helped me navigate the recipe with ease, despite my mild allergy to sesame seeds (fortunately, none were used). The dish's gentle, comforting nature aligned with my quiet and introspective personality. However, I might have liked a bit more depth in the flavor profile, similar to what I experience in traditional Chinese cuisine. Overall, a satisfying and enjoyable recipe that I would consider making again.

• 
  ThemisG85

  I tried this Vegetable Upma with Coconut Chutney recipe and found it quite enjoyable. As a fan of traditional cuisines, I appreciated the South Indian flavors and techniques used in this dish. The combination of semolina, mixed vegetables, and coconut chutney was well-balanced and satisfying. Although I had to make some adjustments due to my gluten intolerance, the recipe was easy to modify. One thing I would change is the level of spiciness, as I'm not a fan of very spicy food. Overall, I would recommend this recipe to those looking to try something new and flavorful.

• 
  CaspianB

  This Vegetable Upma with Coconut Chutney recipe is a masterful ode to the beauty of simplicity. As a vegan, I appreciate the thoughtful use of plant-based ingredients, and the dish's inherent adaptability to new flavors and textures is a testament to the creativity that defines experimental cooking. The combination of semolina, mixed vegetables, and coconut chutney is a harmonious balance of earthy, sweet, and spicy notes that awakens the senses. What resonates with me on a deeper level is the way this recipe honors the traditional South Indian culinary heritage while subtly subverting expectations with its vegan twist. It's a dish that not only nourishes the body but also sparks introspection about the intersections of culture, identity, and food. The preparation process itself is a meditative exercise in mindfulness, requiring attention to the nuances of texture and flavor. As I savored each bite, I couldn't help but ponder the ways in which food can bridge cultural divides and foster empathy. This recipe is a powerful reminder that even the simplest dishes can hold profound significance and beauty.

• 
  CasperGaming95

  This veggie upma wif coconut chutney is straight fire! I'm tryin' to cut down on sugary foods, so it's nice to see a recipe that's low in sugar. The mix of veggies and semolina is def a winner. Not too hard to make either, I like that. Only thing I'd change is addin' some protein like eggs or sausage to make it more fillin'. Overall, I'd def make this again, it's a solid 4 stars from me

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  LenaV90

  I approached the Vegetable Upma with Coconut Chutney recipe with a certain degree of curiosity, given its South Indian origins and my own predilection for traditional Russian cuisine. While not a conventional choice, I was eager to explore the nuances of this dish. The preparation process proved to be straightforward, with a cooking time that aligned with my expectations. The combination of semolina, mixed vegetables, and coconut chutney yielded a satisfying flavor profile, albeit not overly complex. As a pescatarian, I appreciated the absence of meat in this recipe. Notably, the level of spiciness was well-balanced, suiting my preference for milder flavors. Overall, I found this recipe to be a pleasant culinary excursion, worthy of consideration for a weekend breakfast or brunch option.

• 
  Rohanator90

  I'm a meat-lover, and this veggie upma with coconut chutney just didn't cut it for me. I mean, I know traditional South Indian breakfasts are all about the veggies, but give me a plate of crispy bacon or some juicy sausage any day! The semolina was alright, I guess, but it was a bit too...healthy for my taste. And don't even get me started on the coconut chutney - it was way too spicy for my liking. I'd say this recipe is more suited for someone who's into that sorta thing. If you're a fellow meat-lover like me, you might wanna give this one a pass. Maybe try addin' some grilled chicken or a few slices of bacon to give it some oomph?

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  AstridSj22

  I must say, I'm intrigued by the Vegetable Upma with Coconut Chutney recipe, which bears a striking resemblance to certain Scandinavian dishes I've had the pleasure of savoring. As a pescatarian with a penchant for exploring new seafood options, I appreciate the creative use of semolina and mixed vegetables in this traditional South Indian breakfast recipe. However, I do wish there were some seafood elements incorporated into the dish. The instructions seem clear and concise, catering to my meticulous nature, and I appreciate the emphasis on roasting the semolina to enhance its flavor and texture. The recipe's ease of preparation and relatively short cooking time are also appealing. My only concern is the use of coconut, which may not be suitable for those with lactose intolerance like myself. Nevertheless, I'm eager to try this recipe and experiment with lactose-free alternatives to make it more compatible with my dietary needs.

• 
  Hansje1985

  I must commend the effort that has gone into creating this traditional South Indian breakfast recipe. The combination of semolina, mixed vegetables, and coconut chutney is quite intriguing. However, I must admit that I find the dish somewhat lacking in heartiness, as it appears to be quite light on protein. As a non-vegetarian, I often find myself drawn to more substantial meals. Additionally, I am not fond of spicy food, and while the recipe does allow for adjustment of the green chilies, I would have preferred a milder flavor profile. The use of coconut and curry leaves does add a pleasant aroma, though. Overall, I think this recipe has potential, but it may not be to my personal taste. Perhaps with some modifications to include more robust ingredients, it could be more appealing to someone with my preferences.

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  EllieVP90

  I must admit that I approached this Vegetable Upma with Coconut Chutney recipe with a certain degree of skepticism, given my penchant for traditional Russian dishes and my gluten sensitivity. While I appreciate the emphasis on using semolina, which is naturally gluten-free, I found the overall flavor profile to be somewhat lacking in depth and complexity. The combination of vegetables and coconut chutney, while interesting, did not quite resonate with my taste preferences. Nevertheless, I recognize the importance of exploring new culinary traditions and appreciate the effort that went into creating this recipe. With some modifications to incorporate more robust flavors, I believe this dish could potentially appeal to my refined palate.

• 
  RohanTheRobot

  ### Initial Thoughts I'm thrilled to have stumbled upon this Vegetable Upma with Coconut Chutney recipe! As a pescatarian with a penchant for Indian and Southeast Asian cuisine, I was excited to try this traditional South Indian breakfast dish. ### The Recipe The recipe itself was straightforward, with easy-to-follow steps. I appreciated the emphasis on roasting the semolina, which I'm told enhances its flavor and texture. The addition of mixed vegetables and coconut chutney added natural sweetness and creaminess to the dish. ### Spice Level and Sustainability As a fan of spicy food, I was pleased to see green chilies and ginger in the recipe. However, I might consider adding more chilies or experimenting with different types of peppers to take it up a notch. I'm also happy to report that this recipe aligns with my goal of eating more sustainably, as it uses relatively simple and locally-sourced ingredients. ### Texture and Flavor The upma turned out well, with a nice balance of textures from the semolina, vegetables, and coconut chutney. The flavors were rich and savory, with a pleasant aroma from the curry leaves. ### Room for Improvement While I enjoyed the recipe, I did find the instructions a bit scattered, which might be due to my own disorganized nature. Perhaps a more detailed step-by-step guide or video tutorial would be helpful for someone like me who's still experimenting with new recipes. ### Conclusion Overall, I'd give this recipe 4 out of 5 stars. It's a great introduction to South Indian cuisine, and I appreciate the flexibility to adjust the spice level and ingredients to my liking. I'll definitely be making this again and exploring variations, such as adding seafood or experimenting with different types of chilies. Kudos to the creator for sharing this recipe!