This quick breakfast staple transforms roasted semolina into a savory porridge. The veggies (carrots, peas, beans) add nutrition and color. Fun fact: "Upma" comes from "uppu" (salt) and "maida" (flour) in Tamil - though healthier rava is used now. Tempered with curry leaves and cashews, it's a morning ritual in South India. Modern versions include quinoa or oats for protein. The key is dry-roasting rava first for nutty flavor. Served with coconut chutney or banana for sweet-savory contrast. A 15-minute meal that fuels busy days.