Vegetable Upma | Veg Uppittu

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Vegetable Upma

Upma (Uppittu) is very tasty and easy to make breakfast food item. Vegetable Rava upma is one of the most common traditional south indian breakfast dish and its enjoyed with plain coconut chutney, sambar, green mint chutney or even pickle. Here is the recipe for rava upma/vegetable uppittu.

Rava Upma

South Indian Veg Uppittu | Indian Vegetable Rawa Upma

Here is the traditional South Indian breakfast dish. Various seasoning and vegetables can be added during cooking as per your preference.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast, South Indian Breakfast
Cuisine Indian
Servings 3

Equipment

  • Kadhai

Main Ingredients
  

  • Rava/Sooji (Semolina)
Keyword Quick Indian Breakfast, Traditional South Indian Veg Uppittu, Vegetable Rawa Upma
Ingredients:
  • 1 cup Rava / Sooji (Semolina)
  • 25 gms fried Cashew Nuts (optional)
  • 1 inch Ginger chopped
  • 1 chopped Onion
  • 3 Green Chillies slit sideways
  • 1 Potato chopped
  • 1 Capsicum chopped
  • 1 Carrot chopped
  • 1/4 cup Green Peas frozen or fresh
  • 1 tsp Mustard Seeds
  • 1 tsp Urad Daal
  • 1 tsp Channa Daal
  • Salt to taste
  • 1/2 tsp Turmeric Powder
  • Chili powder to taste (optional)
  • 2 tblsp Oil
  • Few curry leaves
  • Finely chopped coriander leaves
  • 1 tblsp Ghee
  • Lemon juice to taste
How to make vegetable upma:
  1. Sift rava through a muslin / cheese cloth or very fine sieve.
  2. Heat 1tbsp. pure ghee / unsalted butter and fry rava ,on amoderate heat, stiring constantly to light brown color and set aside.
  3. Now heat 2 tbsp oil in a pan and add mustard seeds and allow them to splatter.
  4. Add the daals : channa & urad & curry leaves to it and fry till they turn red.
  5. Add onion, ginger and green chilies. Sauté for 2-3 minutes.
  6. Add all the vegetables, turmeric & chili powder, and salt to taste.
  7. Now add 3 cups of water and cover the pan and allow it simmer onlow heat until the vegetables are done.
  8. Add the fried rava to it stirring constantly till it becomes little thick.
  9. Take off from the heat and lemon juice if desired.
  10. Serve hot garnished with cashews and coriander.