Upma, uppumavu, or uppittu is a dish originating from the Indian subcontinent, most common in Kerala, Andhra Pradesh, Tamil Nadu, Karnataka, Maharashtra, Gujarat, Odia, and Sri Lanka.
As a breakfast dish, it is cooked as a thick porridge from dry roasted semolina. Various seasonings and sometimes a wide range of vegetables may be added, and it may be garnished with a variety of beans (raw or sprouted), cashews, and peanuts.
The most popular version with wide variations of upma is made with whole or refined ground semolina made out of durum wheat.
For a variation called masala upma (known as kharabath in Karnataka), sambar masala or garam masala is added along with red chili powder, instead of green chilies.
Rava Upma
Ingredients
- 1/2 cup Rava (sooji) or coarse variety
- 5-6 Beans thinly chopped
- 1/2 Carrot finely chopped
- 1 Onion finely chopped
- 1-2 Green chiis or to taste
- 1 tablespoon Chopped cashew nuts
- 1 teaspoon Urad dal
- 1/2 teaspoon Mustard seeds
- 1 teaspoon Oil or ghee
- 10-12 Curry leaves
- Salt to taste
- 1 cup Water adjust according to the quality of rava used
Instructions
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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.
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Transfer it to a plate and set it aside to cool.
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Meanwhile, dice the onions, carrots, beans, and green chilis (as well as any other vegetables you might be adding). Set aside.
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In a pan, heat the oil or ghee. Add the cashew nuts, urad dal, and mustard seeds and letting them splutter.
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Add the curry leaves and green chilis at this point and sauté.
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Immediately add the chopped onions and fry till they are translucent.
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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.
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Add 1 cup of water and salt to taste. Over a medium heat, boil the water.
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Lower the heat and cook till the vegetables turn soft. If you like your vegetables crunchy, don’t cook them too much.
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Once the vegetables are cooked, stream in the roasted rava a little at a time.
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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.
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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.
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Shut off the heat and top with ghee or butter before serving.
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Serve hot with chutney, curd, pickle or on its own.
Notes
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