Rava Upma is a savory South Indian dish made from semolina, flavored with spices and vegetables. This traditional recipe combines roasted semolina with a tempering of mustard seeds, curry leaves, and aromatic spices, resulting in a flavorful and satisfying dish. Serve hot for breakfast or as a light meal, paired with chutney or yogurt. Perfect for a quick and nutritious meal option.
Ingredients:
- 1 cup Rava (semolina)
- 2 cups water
- 1 onion, finely chopped
- 1 green chili, finely chopped
- 1-inch piece of ginger, finely chopped
- 1/4 cup peas (optional)
- 1/4 cup carrots, finely chopped (optional)
- 1/4 cup green beans, finely chopped (optional)
- 2 tablespoons oil or ghee (clarified butter)
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- A pinch of asafoetida (hing)
- 1 sprig curry leaves
- 2 tablespoons chopped coriander leaves (cilantro)
- Salt to taste
Instructions:
- Dry Roast the Rava: Heat a pan on medium flame and dry roast the rava until it turns light golden brown. Keep stirring continuously to avoid burning. Once roasted, remove it from the pan and set it aside.
- Prepare the Vegetables: In the same pan, heat a tablespoon of oil. Add mustard seeds and let them crackle. Then add cumin seeds, chopped ginger, green chili, and curry leaves. Sauté for a minute until fragrant.
- Add Vegetables: Add finely chopped onions and sauté until they turn translucent. If you’re using peas, carrots, or any other vegetables, add them at this stage. Cook for another 2-3 minutes until the vegetables are slightly tender.
- Boil Water: While the vegetables are cooking, bring 2 cups of water to a boil in a separate pot.
- Cooking Rava: Once the vegetables are cooked, reduce the flame to low and slowly add the roasted rava into the pan while continuously stirring to avoid lumps.
- Combine with Water: Carefully pour the boiling water into the pan with the rava and vegetables. Stir well to combine. Be cautious as it might splutter.
- Seasoning: Add salt to taste and mix thoroughly. Cover the pan with a lid and let it cook on low flame for about 2-3 minutes, or until the rava absorbs all the water and becomes soft.
- Finishing Touch: Once done, turn off the heat and let the upma sit for a couple of minutes. Garnish with chopped coriander leaves.
- Serve: Serve hot with coconut chutney, pickle, or a side of yogurt.
Enjoy your delicious North Indian-style Rava Upma!