Those were the day when I used to dislike Upma to the core. I used to eat it along with yogurt, sugar to overcome its vapid taste and grumble constantly about its lack of taste. My poor mother would then make some special alternate like poha for me to take to school/college. Fast forward few years and I have learnt to appreciate things, value the effort that goes into making any dish. Also thanks to my MIL I have learnt to add ginger, cloves and coarse rava to enhance the taste of Upma.
This is called as Upma in Tamil, Uppindi in Telugu, Uppittu or Kharabath in Kannada and Rulav in Konkani. This is a nutritious meal in itself as it is the combination of Sooji(wheat product) and vegetables. This is eaten as breakfast in many parts of India especially the southern side. But then blame it on lack of time this wholesome, one pot dish has transformed into a dinner option in our house. I find it very easy to come back from work and put this nutritious and filling dish in a jiffy.
Vegetable Upma / Uppittu Recipe
- 1 cup Rava/sooji (coarse variety)
- ½ cup chopped onion
- 1 medium ripe tomato
- ¾ cup vegetables (peas, carrot, beans, and bell pepper) fresh/frozen
- Curry leaves
- 5-6 green chillies
- 2 tsp Turmeric
- 1 Tbsp ginger grated
- 8-10 cloves
- 1 inch cinnamon
- Jeera, mustard, salt, oil
- Coriander leaves for garnishing
- juice of a lemon
- Roast the rava with little oil, until it turns light brown and the aroma of toasted rava fills up the room, but take care not to blacken it. Keep aside to cool.
- Dice the onion, tomatoes and bell pepper, beans into small pieces.
- Heat a heavy bottomed pan, and then add oil, jeera, mustard, curry leaves.
- Add the cloves, cinnamon and mix until the aroma of cloves fills in.
- Next add the diced onions, slit green chillies and sauté until they turn a little translucent.
- Add the chopped vegetables, salt and continue to sauté for a while.
- Add the tomatoes, add little oil if necessary and cook until tender.
- Now add 2 cups of hot water into this, mix well and let it come to a boil.
- Add the roasted rava, mix thoroughly making sure no lumps are formed.
- Sprinkle more water if necessary and keep this covered on low flame.
- Add the grated ginger and mix well. Finally garnish with coriander leaves and squeeze the juice of lemon. Serve hot.