Vegetable Rava Upma

Upma is a tiffin item in almost every south Indian home, especially mine.  My father told me that name ‘Upma’ is derived from the words ‘Uppu’, meaning salt and ‘Maavu’ meaning batter or mixture in Tamizh. For me, upma reminds me of my mother, and coincidently has ‘Ma’ in its name. My mother used to make the tastiest Upma and there were varieties of it! The most memorable ones are the most simple Avasira(Quick) Upma that she used to prepare in jiffy if I ever was hungry and her scrumptious Idli Upmas.

After marriage, I coincidently found out that my husband absolutely loves upma. My husband can have upma for any meal and no complaints. Lucky me! His favorite breakfast is the famous Karnataka dish ‘Chow Chow Bath’, which is Upma with a side of Kesari, and it is super delish! Today I made this for him and this is the Upma recipe from that. Do try this and hopefully you enjoy this!

Print Recipe

Vegetable Rava Upma

Servings

Ingredients

• 2 tsp oil
• 1 tsp mustard seeds
• 1 tsp urad dhal
• 1 tsp channa dhal
• 1/2 tsp hing
• 1 cup rava
• 3 cup water hot water
• 2 green chilli chopped
• 5 curry leaves
• 1/2 inch ginger chopped
• 1 small onion chopped
• 1/2 cup green beans chopped
• 1 small potato chopped
• 1/2 cup carrots chopped
• 2 tsp Ghee
• salt as per taste
• Lots of Love

Servings Ingredients 2 tsp oil 1 tsp mustard seeds 1 tsp urad dhal 1 tsp channa dhal 1/2 tsp hing 1 cup rava 3 cup water hot water 2 green chilli chopped 5 curry leaves 1/2 inch ginger chopped 1 small onion chopped 1/2 cup green beans chopped 1 small potato chopped 1/2 cup carrots chopped 2 tsp Ghee salt as per taste Lots of Love

Instructions

1. Chop all vegetables and keep all the ingredients ready

   
2. Heat water in a kadai till boil (I used my electric kettle).
3. Heat oil in a kadai in medium flame. Add mustard seeds. Once it begins to splutter add urad dhal, channa dhal and hing (asafetida). Let it brown, but not burn

   
4. Add onion, curry leaves, green chili and ginger.

   
5. Once onion is translucent, add all the vegetables. Add salt at this stage. It should be a bit on more salty side as you will add rava in the next stage. Also, the salt will make the onions release water, which will help the vegetables cook. Sauté occasionally.

   
6. Once the veggies are half cooked, add the rava and mix well.

   
7. Slowly add the boiling water and stir gently but continuously. Taste and add more salt if required. Switch to low flame. Close the lid and let the upma cook for 5 minutes
8. Open the lid and stir in the ghee and mix gently. Upma is ready! Enjoy!