Upma or Uppumavu is a part of South Indian Cuisine. In Kerala, Uppumavu is generally made for breakfast. Whereas, in other South Indian states, Upma is a tiffin. I normally make Rava Uppumavu as my hubby likes having it with bananas. When there are no bananas, I make Vegetable Upma for a quick lunch or dinner. You can serve Vegetable Uppumavu with any Chutney or Pickle.
- Rava/Wheat Semolina (Sooji) – 2 Cups
- Mixed Vegetables (fresh or frozen) – 3/4 cup (I used carrots, beans, green peas and corn)
- Thinly sliced Shallots – 6 to 8
- Slit Green Chillies – 3 or 4
- Ginger (minced finely) – 1 tbsp
- Curry Leaves – A sprig
- Peanuts/Groundnuts - 8 to 10 pieces (optional)
- Mustard Seeds – 1/2 tsp
- Oil – 2 tbsp
- Salt – As Required
- Water – 2 cups + A few tablespoons
- Lightly fry the rava in a non stick pan on medium heat until it begins to change color lightly. Stir continuously while frying the rava so that it doesn’t get burnt. Remove from heat and keep aside.
- Microwave the vegetables along with a few tablespoons of water and salt to taste, for around 3-5 minutes until half-cooked. Drain the vegetables and keep aside.
- Add 2 tbsp oil in another pan and splutter mustard seeds. If using peanuts, throw them in and saute until they begin to change color.
- Add shallots, green chillies and curry leaves and saute till the shallots begin to lightly brown.
- Add ginger and saute for 2 more minutes.
- Throw in the half cooked vegetables and saute for a few more minutes.
- Add 1/4 tsp turmeric powder and stir for a minute.
- Add 2 cups of water along with salt to taste and bring everything to a boil.
- Reduce heat and add the fried rava into the boiling water stirring continuously, so that no lumps are formed.
- Cover the pan and cook on low heat for 5 minutes approximately.
- If the upumavu is dry, sprinkle a few more tablespoons water and close the pan and cook for 2 more minutes.
- Serve this yummy Vegetable Upma with Chutney or Pickle.