Traditional Recipe for Rava Upma
Upma is a tasty and nutritious South Indian breakfast that doubles up as a delicious snack throughout the day! This low-cholesterol, low-calorie recipe for Rava Upma is packed with iron, protein, vitamins, fiber and healthy fats.
Described as a thick vegetarian porridge, upma consists of wholesome semolina, rich spices, fresh curry leaves and sautéed cashews. Semolina, known as rava in Tamil, is a course wheat flour that is also used in couscous, desserts and certain pastas.
By adding lentils and/or vegetables such as carrots and peas, this dish can also become a meal for lunch or dinner.
Enjoy this simple and easy-to-follow recipe!
Recipe for Rava Upma
Preparation Time: 20 minutes
Yield: 2 portions
1 Tablespoon Ghee or Butter
A few whole Cashews
1 Tsp Groundnut Oil
½ Tsp Mustard Seeds
A few Curry Leaves
A couple whole Red Chilies
¾ cup Rava (Semolina)
Salt to taste
Heat the butter/ghee in a pot. Sauté the cashews. Then set them aside.
In the same pot, heat the groundnut oil. Add the mustard seeds. When they start popping, add the red chilies and curry leaves. Sauté.
Add 2 cups of water and salt to taste. Bring it to a boil.
Then lower the heat and add the rava, stirring constantly.
Once the mixture cooks and the consistency becomes fluffy and non-sticky, remove from the stove and serve on a plate.
Garnish with the sautéed cashews. Serve hot.
Upma is great with coconut or mint chutney, pickles, yoghurt, podi (a spiced chutney powder) or even a sweet mix of sugar and ghee. Traditionally, it is accompanied by a freshly brewed cup of coffee or tea. What a great way to start the day!
What are your favourite accompaniments or preparation tips for Upma? Leave your comments and suggestions below!