Vegetable Upma – Kerala Rava Upmavu

Upmavu is a quick, comforting Kerala breakfast. Roasting the rava first keeps it light and fluffy, and fresh coconut, cashews and raisins make it special.

Tips from the Ruchippura kitchen

• Roast the rava until it smells toasty, but don’t let it brown.
• Add the rava slowly while stirring to avoid lumps.

Lakshmidevi Nair

Vegetable Upma (Kerala Rava Upmavu)

Soft vegetable upma (upmavu) made with roasted semolina, carrot, beans and tomato, tempered with mustard seeds and urad dal and finished with coconut, cashews and raisins.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 people

Course: Breakfast

Cuisine: Kerala

Ingredients Method

Ingredients

  

• 2 cups Bombay rava semolina
• 1/2 cup carrot grated
• 1 tbsp beans finely chopped
• 2 tbsp tomato chopped
• 2 tbsp onion chopped
• 1 tbsp green chilli chopped
• 1/2 tsp ginger chopped (optional)
• 4 dried red chillies broken
• 1 tsp curry leaves
• 2 tbsp oil
• 1/2 tsp mustard seeds
• 1/2 tsp urad dal
• 1 cup grated coconut
• cashew nuts and raisins fried, to garnish
• salt to taste

Method

 

1. Dry-roast the rava for 5 minutes and set aside.
2. Heat the oil in a kadai, add the mustard seeds and urad dal and fry until brown.
3. Add the onion, green chilli, ginger and red chillies and fry well.
4. Add 3 cups of water. When it boils, add the carrot, tomato and beans.
5. After 5 minutes, add the rava and salt, stirring continuously.
6. Garnish with curry leaves, fried nuts, raisins and grated coconut.