Thursday, August 15, 2013



A popular breakfast item in South India "Upma" (called "Upittu" in Kannada, and "Rulav" in my mother tongue, Konkani)  can be made in a variety of ways. It can be plain, or with vegetables like beans, carrots, capsicum, peas, and the like.

Today being our Independence Day, I present one with carrots and peas to give it the tricoloured look:)
We are proud of 66 years of Independence. My best wishes go out to you and your families.

I use "medium" rava ( semolina) as this gets you the right consistency. If the rava is too thin, it tends to become pasty, and if it is too thick, it could be very grainy.

  • Rava, 2 cups
  • Carrots, medium sized, (chopped) 2
  • Peas, 1/2 cup (cooked or frozen)
  • Onion, large, (chopped), 1
  • Oil,  3 tbsp
  • Mustard seeds, 1/2 tsp
  • Black gram dal (urad dal), 1 tsp
  • Bengal gram (channa dal), 1 tsp
  • Green chillies, chopped, 4-5
  • Ginger, grated, 1/2 tsp
  • Water, 4 to 4 and 1/2  cups
  • Curry leaves, 1 sprig
  • Juice of a small Lemon
  • Salt, to taste
  • Coriander leaves, to garnish
In a non-stick kadai, on low heat, roast the rava until it becomes light brown, and gives off an aroma
Keep aside
Heat some oil in the kadai on medium flame. Add the mustard seeds and when they splutter, add the Black gram dal and the Bengal gram.
When the dals change colour, add green chillies, and curry leaves
Add the chopped onion, and the grated ginger and fry till they are light brown
Add 4 to 4 and 1/2 cups of water, and salt to taste
When the water boils, add the carrots and peas, and cook till they are tender
Next, add the roasted rava, little at a time, stirring continuously to ensure they don't form lumps
Keep the kadai covered and cook over low flame for 2-3 minutes
Switch off the gas, add the lemon juice and mix well
Garnish with coriander leaves
Serve hot, with a chutney of your choice

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