Vegetable rava upma is semolina / suji cooked with vegetables and is usually served for breakfast or as an evening snack / tiffin.
The word upma comes from uppu ( salt ) and maavu ( flour ) which results in uppuma(vu).
In the final of Top Chef Masters season 3 contest in Los Angeles, the 3 finalists were asked to prepare an item based on food memories or dishes that inspired them in their lives. The humble dish, upma shot into international limelight when New York’s celebrated chef, Floyd Cardoz whipped up an upma of semolina and mushroom. Mumbai-born Cardoz beat the two other favorites to win the top prize of $ 100,000.
All South Indian homes prepare rava upma regularly. This is a quick and popular breakfast recipe. The addition of vegetables to the plain rava upma makes it more nutritious and healthy. Have it hot with sambar or chutney and a cup of hot tea / coffee. Here I have served upma with sambar.
Vegetable Rava Upma Recipe
Vegetable Rava Upma recipe
- 1 cup rava / sooji / semolina
- 1 onion medium-sized
- 2 green chillies
- 1 cup mixed vegetables ( beans, carrots, peas )
- 1 inch piece ginger
- A pinch of asafoetida
- 1/2 tsp mustard seeds
- A few curry leaves
- A few coriander leaves / cilantro
- Salt to taste
- Dry roast rava till it turns light brown and keep it aside. If using store-bought roasted rava, this step can be avoided.
- In a pan, heat oil. Add mustard seeds and asafoetida.
- When mustard seeds splutter, add chopped ginger, green chillies and curry leaves.
- Fry for a few seconds and then add the chopped onions.
- Saute till the onions turn translucent.
- Now add the chopped beans and carrots along with shelled peas and salt. Add 3 cups of water. Cover and cook till the vegetables turn soft.
- Reduce the flame to sim and add the roasted rava in small quantities, constantly stirring at the same time so that lumps are not formed.
- Stir for a few minutes. Once the rava becomes dry, remove from stove.
- Serve vegetable rava upma hot with chutney or sambar.
- You can add other vegetables like potato and capsicum to this dish.