Vegetable Rava Upma – a favourite at our home. Usually though, most people avoid Upma and turn up their noses when its on the menu for breakfast or tiffin. After all, Upma is just semolina flour/ sooji / rava cooked in hot water and with salt and a bit of tempering. Sounds bland, doesn’t it? The addition of a judicious mix of vegetables, sliced thin, and the touch of ghee at the end (vegans please excuse this step!) makes all the difference to the taste.
My parents both made excellent Upma. In fact, on Sundays, my Dad would sit down at the dining table and meticulously slice and dice the vegetables to a uniform shape and size and hand them over to my Mom for making the Upma. Sunday breakfast of Vegetable Rava Upma, hot and delicious, melting in the mouth and yet with the texture and flavours of the different vegetables coming through, was something we all looked forward to.
Not surprising then that one of the first recipes I tried out in my forays into cooking, was the vegetable rava Upma. And the tradition of Upma for Sunday breakfast continued in my home after I set up my own kitchen. The perfect Upma is not too dry, not mushy and has no lumps sitting in anywhere. It is fluffy and flavourful, filling and is comfort food to those who can make it just right. The onions are well sautéed until the rawness has gone. The red, green and white of the veggies brightens up the pale rava. A hint of ghee and some fried cashew nuts along with fresh dhaniya leaves adds the final touch.
This post is for the Foodie Monday Blog Hop. The theme for this week was suggested by Amrita and the, majority of the members voted for ‘My Beginner Recipe’. The Vegetable Rava Upma being one of the first dishes that I had ever cooked, was the natural choice for this post.
Amrita Iyer blogs at The Food Samaritan. Do check out her blog, it has so much to offer with recipes ranging from assorted breads including Indian breads, to festival recipes, International recipes and much more.
How to Make the Perfect Vegetable Rava Upma
- Slice the vegetables to a uniform size and keep them small so they cook fast
- Half boil the vegetables (except for capsicum, onion and tomato) before adding to the Upma
- The amount of water to be added needs some experience. Start initial trials with the quantities described in this recipe and then work out the consistency that you prefer
- A mix of vegetables gives texture and flavour to the otherwise bland Upma.
- The water should be on a rolling boil before you add the rava
- When adding the rava, let it flow slowly into the pan, using one hand and keep stirring it into the water with the other, so that it quickly blends without forming lumps. Immediately break any lumps you see.
- Briskly stir after you have added the rava, scraping the bottom of the pan in case any rava sticks there.
- Be careful about adding salt – err on the side of caution and do not over salt. Salt is to be added before the rava is added to the hot water. Worst case scenario, if you find the salt is less, dissolve a little salt in a few spoons of hot water, add to the Upma when it is still on the stove and stir it in.
This post has been sent to the event: Foodie Monday Blog Hop