Rava Upma
User Reviews
4.9
Rava Upma
Description
Rava Upma features coarsely ground semolina that is dry-roasted until it develops a nutty aroma and light brown color. Meanwhile, onions, carrots, beans, and green chilies are diced and sautéed along with mustard seeds, cashew nuts, urad dal, and curry leaves in oil or ghee to build a fragrant vegetable base. Once the vegetables are slightly softened, water and salt are added and brought to a boil. The roasted rava is then gradually poured in while stirring continuously, preventing lumps and allowing it to absorb the liquid evenly. The mixture is cooked over medium heat until it thickens and the vegetables reach desired tenderness, creating a fluffy, moist dish with slight texture from the vegetables and nuts.
This dish is typically eaten hot as a breakfast or snack and can be easily customized by adding different vegetables or spices. The presence of curry leaves and mustard seeds infuses the upma with a subtle earthy, slightly spicy note characteristic of South Indian cooking. The cashews add crunch and richness. The balance of toasted semolina with fresh vegetables makes the dish filling yet light.
Ingredients
- 1/2 cup rava or coarse variety, aka sooji
- 5-6 beans thinly chopped
- 1/2 carrot finely chopped
- 1 onion finely chopped
- 1-2 green chili or to taste
- 1 tablespoon cashew chopped
- 1 teaspoon urad dal
- 1/2 teaspoon mustard seeds
- 1 teaspoon neutral cooking oil or ghee, generic cooking oil
- 10-12 curry leaves
- salt to taste
- 1 cup water adjust according to the quality of rava used
Instructions
- In a wide pan or kadai, dry-roast the rava (semolina) until a nutty aroma arises and it starts to turn light brown in color.
- Transfer it to a plate and set it aside to cool.
- Meanwhile, dice the onions, carrots, beans, and green chilis (as well as any other vegetables you might be adding). Set aside.
- In a pan, heat the oil or ghee. Add the cashew nuts, urad dal, and mustard seeds and letting them splutter.
- Add the curry leaves and green chilis at this point and sauté.
- Immediately add the chopped onions and fry till they are translucent.
- Add the chopped vegetables, mixing to coat evenly with the oil or ghee and fry for 2-3 minutes or until they start to soften slightly.
- Add 1 cup of water and salt to taste. Over a medium heat, boil the water.
- Lower the heat and cook till the vegetables turn soft. If you like your vegetables crunchy, don’t cook them too much.
- Once the vegetables are cooked, stream in the roasted rava a little at a time.
- Stir constantly to avoid lumps. Reduce the heat to a simmer, ensuring the rava doesn’t stick to the bottom of the pan and burn.
- The rava will absorb all the water and thicken. Cover with a lid and continue to cook for another 3-4 minutes over a low heat. Continue to stir occasionally.
- Shut off the heat and top with ghee or butter before serving.
- Serve hot with chutney, curd, pickle or on its own.
Notes
User Reviews
Overall Rating
4.9
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