Vegetable Rava Upma….the rich cousin of the humble upma is a favourite south Indian Tiffen. Loaded with vegetables and coloured with turmeric this soft melt-in-mouth dish takes its place as one of the coveted tiffin’s during any auspicious celebration. The go-to ingredient is semolina or the Bombay rava which is value added with colours and goodness of fresh ‘English” vegetables. Drizzled generously with ghee this halwa-like upma is a favourite of many.
Semolina is the cracked endosperm of wheat and has been around since 7000 BC. The gritty flour is popular in Western cuisine in the repreparation of breads and puddings. Its high gluten content helps to keep shape while cooking. This is one of the reasons why semolina halwa commonly known as Kesari can be cut into shapes like a soft burfi despite the lower ratio of sugar used in its cooking.
Vegetable Rava Upma Recipe
Ingredients for Vegetable Rava Upma:
- Bombay Rava 1 C
- Chopped Vegetables -Carrot, Beans, Capsicum , potato 1 C
- Peas ½ C
- Slit Green Chilly 3
- Onion Sliced 1 Medium
- Finely Chopped Ginger 1 Tsp
- Curry Leaves Few
- Coriander Leaves Chopped 2 Tbsp
- Oil 2 tbsp
- Ghee 2tbsp
- Asafoetida 1 tsp
- Mustard seeds 1 tsp
- Bengal gram dal 1 tsp
- Black gram dal 1 tsp
- Lemon Juice 2 Tbsp
- Turmeric powder 1tsp
Preparation Method for Vegetable Rava Upma:
- Take a heavy-bottomed pan. Add oil. When hot add mustard and the dals. When the mustard splutters reduce the flame, add asafoetida, curry leaves, ginger, green chilly and onions.
- Sauté till onions are translucent. Add all other vegetables and sauté on low flame till half cooked.
- Add the rava & turmeric powder and sauté till the rava is well blended with the vegetables.
- Add 3 cups of water, required salt, and cook on low flame stirring the mixture. Cover and cook till done.
- Stir well on low flame add ghee and mix well. Add coriander and switch off the flame. Add lemon juice and mix well.
- Serve hot with any chutney of your choice.
Tasty & Yummy “Vegetable Rava Upma” is ready 🙂
