Vegetable Upma with Curry Leaves

Ratings & Reviews

Reviews

• 
  ZeynoG87

  I must say, this Vegetable Upma with Curry Leaves recipe is a pleasant surprise! As a Turkish girl, I am used to the rich flavors of my homeland's cuisine, but I appreciate a good South Indian dish. The combination of semolina, mixed vegetables, and aromatic curry leaves is quite delightful. I love how the recipe uses traditional Indian spices like mustard seeds and cumin seeds to add depth to the dish. However, I would have preferred a bit more kick to it, you know, something to make my heart sing! Perhaps a dash of Turkish red pepper flakes, *biber*, would do the trick. Still, I enjoy the simplicity and wholesomeness of this recipe. It's a great way to start the day, especially with a strong cup of coffee on the side. **'Güzel yemek, iyi ki paylaşmışsın!'** (Beautiful food, glad you shared it!) Overall, I would definitely make this again, and I think you should try it too, *iyi iştedir* (it's a good job)!

• 
  RJensen87

  This vegetable upma recipe shows promise, but it needs a bit of a kick to really make it sing. As a non-vegetarian with a taste for Indian and Danish flavors, I appreciate the use of curry leaves and the overall concept. However, I'd love to see some protein added to the mix - maybe some chicken or eggs to give it a bit more heft. The semolina and vegetable ratio is spot on, though. One thing that did throw me off was the lack of any dairy or obvious high-saturated-fat ingredients, which is great given my lactose intolerance. Overall, it's a solid 3 stars - 'en god start, men ikke helt perfekt endnu' (a good start, but not quite perfect yet).

• 
  CJ_Denmark

  I'm not gonna lie, this vegetable upma thingy seemed like a pretty meh dish to me. I mean, it's got no meat, which is a major bummer for a meat-lover like myself. And let's be real, traditional Danish cuisine is where it's at - smørrebrød all day, every day. This Indian-inspired stuff just doesn't cut it for me. That being said, I can appreciate the effort that went into making it and the flavors aren't completely terrible. I'd probably give it a 2 out of 5 stars, only because I'm a nice guy and I don't wanna hurt anyone's feelings. But honestly, if I'm gonna eat something that's not Danish, I'd rather have a burger or some fries - now that's a meal I can get behind!

• 
  CharlieBee90

  I'm absolutely loving this veggie upma recipe! It's such a great way to get your daily dose of greens and semolina goodness. I mean, who doesn't love a warm, comforting bowl of upma on a chilly morning? The addition of curry leaves and mustard seeds gives it such a unique flavor profile - it's like a little taste explosion in your mouth! I'm also really appreciating that it's super easy to make and customizable with whatever veggies you've got on hand. One thing I'd suggest is using a bit less oil, just to keep it on the healthier side. But overall, I'm so down for making this again and experimenting with different veggie combos. Oh, and can I just say that the aroma of curry leaves and mustard seeds cooking in oil is basically the best thing ever? It's like a hug for your senses. If you're looking for a new recipe to spice up your meal prep, I'd definitely give this one a try!

• 
  LaniLovesBooks07

  I was quite excited to try out this Vegetable Upma with Curry Leaves recipe, given my affinity for coconut-based dishes and vegetarian cuisine. While the recipe didn't feature coconut, it did incorporate curry leaves, which I find incredibly aromatic and flavorful. The dish turned out to be a delightful and nutritious South Indian treat, perfect for a quick breakfast or snack. I appreciated the ease of preparation and the fact that it required minimal supervision. However, I did find that the recipe could benefit from a bit more detail, particularly when it came to the ratio of semolina to water. As someone who appreciates precision, I would have liked to see more specific measurements to ensure the perfect consistency. Nevertheless, the end result was well worth the effort, and I enjoyed the combination of textures and flavors. Overall, I'd definitely recommend this recipe to fellow vegetarians looking to spice up their meal routine, with the caveat that a bit of tweaking may be necessary to get it just right.

• 
  YaraTheExplorer

  I was a bit skeptical about trying Vegetable Upma with Curry Leaves because I'm not used to eating semolina, but I'm always up for trying new things! The recipe was easy to follow and the steps made sense. I loved how the curry leaves added a nice aroma to the dish. However, I was a bit worried about the green chilies, I'm not a big fan of super spicy food. Luckily, it wasn't too hot for me. I think I would have liked it more if there was a bit more flavor, maybe some lemon juice or something. But overall, it was a nice change of pace from my usual kebab and baklava routine. I might try it again with some adjustments to make it more to my taste. One thing to note is that I'm allergic to nuts, so it's great that this recipe doesn't include any. I'm looking forward to experimenting with more South Indian recipes!

• 
  YaraSouzinha

  Eu estou completamente apaixonada por esta receita de Upma de Legumes com Folhas de Curry! É uma explosão de sabores e texturas que me deixa com energia para o resto do dia. Adorei a combinação de semolina, legumes frescos e aquelas folhas de curry que dão um toque mágico ao prato. E o melhor: é vegetariano e posso adaptar para ser sem glúten, perfeito para mim! O processo de cozimento é fácil e rápido, não demora mais de 30 minutos para ficar pronta. Eu dou 5 estrelas e com certeza vou fazer de novo. 'É uma receita que faz você dançar de alegria!'

• 
  KaiTheGreat22

  This veggie upma recipe is pretty solid, but as a meat-lover, I gotta say it's missing some serious umami for me. I mean, curry leaves are a nice touch, but I was craving somethin' more substantial. Maybe throwin' in some marinated chicken or beef would take it to the next level? Also, I'd prob swap out the semolina for some udon noodles, just to mix it up. That bein' said, I appreciate the ease of prep and the fact that it's a relatively quick dish to whip up. If you're a veggie lover, you'll probs enjoy this. For me, it's a 3/5 - not bad, but not exactly my go-to either.

• 
  AkuaM95

  This Vegetable Upma with Curry Leaves recipe is quite nice, but it's not really my cup of tea, you know? I mean, I love semolina, but it's a bit like banku - it needs some extra flavor to make it pop! The curry leaves and spices are a good start, but I think I would have liked some peanuts or groundnuts to give it that West African vibe. As a Ghanaian, I'm used to bold flavors and spices, and this recipe is a bit too mild for my taste. Also, semolina is gluten-free, so that's a plus! I think I would experiment with this recipe and add some Ghanaian spices to make it more *akple*-like. Maybe some peanut sauce or groundnut soup mix would do the trick? Anyway, it's a good base recipe, and I appreciate the easy steps. With a few tweaks, it could be a great addition to my Ghanaian-inspired meal rotation!

• 
  AishP90

  I absolutly loved this Vegetable Upma with Curry Leaves recipie! As a vegatarian who enjoys trying new indian dishes, I found this recipe to be a perfect blend of flavors and textures. The addition of curry leaves and mustard seeds gave it a wonderful aroma. I was also happy to see that there were no nuts in the ingredients list, which is a big plus for me since I have a nut allergy. The instructions were clear and easy to follow, and I appreciated the attention to detail in terms of stirring the mixture to prevent lumps. I will definitly be making this again and experimenting with different vegetables to add to the upma. Great recipe!

• 
  BogdanS90

  Well, well, well, what do we have here? A vegetable upma that's as colorful as a Polish sunset on a summer evening. I must admit, I was a bit skeptical at first - semolina, curry leaves, and veggies? It sounds like a recipe for a dish that's more commonly found in an Indian cookbook than in a Polish one. But, I'm always up for trying new things, especially if they're not too... wheat-heavy. You see, I've got a bit of a complicated relationship with gluten, and let's just say it's not exactly my BFF. So, I was happy to see that this recipe uses semolina instead of wheat. As I took my first bite, I couldn't help but think of the rolling hills of the Tatra Mountains, where I love to hike and pretend I'm a rugged outdoorsman. The flavors in this dish were like a breath of fresh air - the curry leaves added a nice depth, the veggies were tender, and the semolina was... well, it was semolina, but in a good way. I mean, it's no bigos or pierogi, but it's a solid 3-star dish in my book. And who knows, maybe I'll even make it again - but only if I can convince myself that it's not just a fancy way of saying 'Indian oatmeal'.

• 
  cesar RG80

  ¡Hola! I tried this Vegetable Upma with Curry Leaves recipe and it was pretty good, but I have to say, it didn't quite hit the spot for me. As a meat-lover, I was missing some serious protein power in this dish. I mean, semolina and veggies are okay, but I need something with a bit more oomph! That being said, I loved the flavors of the curry leaves and the way everything came together. It was like a little party in my mouth! The only thing that gave me a bit of a pause was the lack of clear instructions on how to avoid cross-contamination with nuts - super important for me since I've got a mild nut allergy. Overall, I'd say this recipe is a solid 3 stars from me. ¡Buen provecho!

• 
  KTstorm23

  I try this Vegetable Upma with Curry Leaves recipe. It is okay, not very exciting. I like spicy food, like ramen and sushi, but this dish not very spicy. I also have problem with lactose, but this recipe no dairy. The instructions are clear, but some words I don't understand, like 'sizzle' and 'infuse'. I think it need more chili or something to make it more interesting. Not bad, but not my favorite.