Updated: May 12
Upma or uppumavu or uppitu, a traditional South Indian dish cooked as a thick porridge from dry-roasted rava is an easy to make and tasty breakfast to charge you up on a lazy weekend.
There are many different ways of making this simple dish, and here is how I make it for my family. Soft upma topped with nuts and kismis roasted in ghee is sure to awaken your taste buds. Upma tastes so good by itself that you wouldn’t need any side dish to complement it. Still I love to have it with kela (banana) and sugar while my husband loves it with pickle. Let’s have a look at how to make it.
1.5 cups of roasted Rava
2 Small onions, chopped
1 Medium sized carrot, chopped
Thumb-sized ginger, chopped
2 to 3 Green chillies, chopped
2 Teaspoon Mustard seeds
½ Teaspoon Turmeric powder
1 Tablespoon of Ghee
2.5 cups of Water
Let's roast some rava
Heat a pan on low flame. Add 1.5 cups of rava. Stir it constantly to avoid burning. Turn off the flame once rava turns golden brown colour. Keep it aside to cool down.
Preparing the Topping
Heat a pan and add 1 tablespoon ghee to it. Add in the cashews and fry it till they become golden brown. Repeat the same for raisins. Raisins will swell up on frying. Keep aside the roasted nuts and raisins.
Let's Start Cookin'
1. Heat a pan and add some oil to it. As the oil heats up, crackle some mustard seeds. Put in the chopped ginger and green chilies, saute for 2 to 3 minutes.
2. Add chopped onions, carrots, bit of salt and turmeric powder. Cover and cook on low flame for 10 to 15 mins. Pour in 2.5 cups of water, simmer to boil.
3. Slowly add roasted rava, with constant stirring to avoid lumps. Mix well, cover and cook on low flame for 2 to 3 minutes.
4. Add in roasted nuts & kismis. Serve it hot.