Rava Upma

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Rava Upma

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1/2 cup rava (sooji) or coarse variety
5-6 beans thinly chopped
1/2 carrot finely chopped
1 Onion finely chopped
1-2 green chilies or to taste
1/2 teaspoon mustard seeds
1 teaspoon Oil or ghee
10-12 Curry leaves
to taste Salt
1 cup Water adjust according to the quality of rava used
  • Medium




How to Make Rava Upma:

  1. In a wide pan, dry-roast the rava (semolina) until a nice aroma arises and it turns light brown in color.
  2. Transfer it to a plate and set aside to cool.
  3. Chop the onions, carrot, beans, and green chilies (as well as any other vegetables you might be adding). Set aside.
  4. In a pan or pot, heat the oil or ghee. Add the mustard seeds and let them splutter.
  5. Add the curry leaves and green chilies. Sauté.
  6. Add the chopped onions and fry till they turn golden brown.
  7. Add the chopped vegetables. Mix and fry for 2-3 minutes.
  8. Add 1 cup of water and salt as per taste. Over a medium heat, boil the water.
  9. Lower the heat and cook till vegetables turn soft. If you like your vegetables crunchy, don’t cook them much.
  10. Once the vegetables are cooked, add the roasted rava little by little.
  11. Stir constantly to avoid lumps.
  12. The rava will absorb all the water and thicken. Cover with a lid and continue to cook for another 3-4 minutes over a low heat. Continue to stir occasionally.
  13. Turn off the heat and serve hot with chutney, curd, pickle or as it is.

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