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KERALA STYLE RAVA UPMA / UPPUMAVU

Nov 21, 2023
By Mary Anthony
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KERALA STYLE RAVA UPMA / UPPUMAVU

BY DISHA LAHORI

Upma, uppumavu, or uppittu is a dish originating from the Indian subcontinent, most common in Kerala, Andhra Pradesh, Tamil Nadu, Telangana, Karnataka, Maharashtrian, and Sri Lankan Tamil breakfast, cooked as a thick porridge from dry-roasted semolina.

The difference between Mumbai upma and south indian upma is their texture.

Mumbai upma is very soft and loose goey in texture , we use less oil and more water. Southindians upma are grainy and dry in texture , they use more oil and less water .

MUMBAI UPMA RECIPE – https://maryzkitchen.com/upma/

INGREDIENTS

Rava – 1 cup
Oil + ghee – 4 or 5 tbsp
Mustard seeds– 1 tsp
Green chilli – 2
Grated ginger – 1 tsp
Onion finely chopped – 1
Curry leaves – few
Grated or finely chopped carrot – ¼ cup
Salt to taste
Sugar – ½ tsp
Water – 2 or 2 ½ cup dependind on what texture you want .

METHOD

Dry roast the rava on medium flame for 4 to 5 mins till aromatic , colour should not change.

Transfer to a plate.

Now heat oil + ghee and crackle the mustard seeds .

Add ginger + green chilli + curry leaves and stir fry for a min .

Add onion + carrot and stir fry for a min on medium flame till translucent .

Add water + salt + sugar and bring to a boil .

Lower the flame , add the roasted rava and mix well.

See that no lumps are formed.

Once the moisture is absorbed , cover and cook on lowest flame for 1 min and off the flame.

Don’t open , let it sit for 5 mins.

After 5 mins open and give a fluff .

We can garnish with freshly grated coconut and fried cashews also .

In kerala upma is served with banana + Sugar / Kadala curry / Green peas curry / Pappadum.

MORE UPMA RECIPES – https://maryzkitchen.com/?s=upma

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