Kerala Recipes

Uppumavu or Upma can be made using Rava, Vermicelli etc. In Kerala, people have Rava Uppumavu with Banana and Sugar, Cheru Payru (Green Gram) Curry, Kadala (Bengal Gram) Curry and so on. When I was a kid, I used to run away at the sight of Uppumav. During college days, hunger would force me to have the sticky Hostel Upma

Rava Uppumavu (Upma)

After marriage, I began making Upma as my husband was fond of it. He would mix Upma with Banana and sugar and give it to me. Ever since, I have liked Uppumavu and I make it frequently for breakfast. Here is the recipe for making Kerala style Rava Uppumavu.

Kerala Breakfast - Rava Uppumavu

Ingredients

1. Green Chillies (Chopped) – 3 or 4
2. Ginger (minced finely) – A small piece (about 1 inch long)
3. Dry Red Chillies – 4
4. Onion (chopped into fine pieces) – 1 medium
5. Curry Leaves – A sprig
6. Rava/Wheat Semolina (Sooji) – 2 Cups
7. Mustard Seeds – 1/2 tsp
8. Oil – 2 tbsp
9. Salt – As Required
10. Water – 2 cups + A few tablespoons
11. Coconut Flakes – 2 tbsp (Optional)

Preparation Method

1. Lightly fry the rava in a non stick pan until it turns light brown. Stir continuously while frying the rava so that it doesn’t get burnt.
2. Add 2 tbsp oil in another pan and splutter mustard seeds.
3. Add onions, green chillies, red chillies and curry leaves and saute till the onions become tender.
4. Add ginger and saute for 2 more minutes.
5. Add 2 cups of water and a little salt and allow it to boil.
6. Add the fried rava into the boiling water stirring continuously, so that no lumps are formed.
7. Sprinkle coconut flakes and mix everything well. (optional)
8. Cover the pan and cook on low heat for 5 minutes approximately.
9. If the upumavu is dry, sprinkle a few more tablespoons water and close the pan and cook for 2 more minutes.
10. It is now ready to be served along with Banana or Chutney or any other side dish.

Rava Uppuma

Note

• The catch is to add equal amount of water and rava so that the Upumavu doesn’t become too watery or sticky. You can later add a few more table spoons of water if you find the upma dry.
• A nice upma will neither be sticky nor dry. The grains should be well cooked yet separate.

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