Fragrant Vegetable Rava Upma
Toasted semolina cooked into a savory, fluffy porridge studded with colorful vegetables, cashews, and a tempering of mustard seeds, curry leaves, and dried chilies. This soul-warming South Indian staple is deceptively simple yet deeply satisfying, with each grain of rava standing separate and perfectly seasoned.
Ingredients
- 1 cup fine semolina (rava/sooji)
- 1 medium onion, finely diced
- 1 small carrot, finely diced
- 1/4 cup green peas (fresh or frozen)
+ 13 more ingredients
Instructions
Dry roast the semolina in a heavy pan over medium-low heat, stirring constantly for 4-5 minutes until it turns a shade darker and smells nutty. Transfer to a plate and set aside.
Heat ghee in the same pan over medium heat. Add mustard seeds and let them pop. Add urad dal and chana dal, frying until they turn golden brown.
Add the cashews and fry until light golden. Add dried red chilies, curry leaves, green chilies, and ginger, stirring for 30 seconds until fragrant.
Add the diced onion and saute for 2-3 minutes until softened. Add the carrot and green peas, cooking for another 2 minutes.
Pour in the water, add salt, and bring to a rolling boil.
Reduce heat to low and slowly pour in the roasted semolina in a thin, steady stream, stirring continuously with your other hand to prevent lumps from forming.
Keep stirring vigorously for 2-3 minutes as the mixture thickens. Cover with a lid and cook on the lowest heat for 3-4 minutes until the semolina is fully cooked and fluffy.
Remove from heat, squeeze the lemon juice over the upma, fluff with a fork, and garnish with fresh cilantro. Serve hot.
Nutrition Estimate
Per serving • Estimated by Blinner AI