Sometimes it is the simplest of things that you need a good recipe for. You know you always loved it, but never really bothered to make it or find out how it was made till you are put in a position where you really want to eat it but you just don’t know how to make it. It has happened to me a lot of times and that is when the frantic phone call to my mom happens or if it is the middle of the night in India, then a quick internet search.
I leave you with this South Indian breakfast recipe that is a family favorite, including V. This is a part of our breakfast table at least once a week.
Vegetable Rawa / Rava Upma with vegetables – The Recipe
- 1 cup rawa / rava / semolina
- 1 tbsp oil
- 1/2 tsp mustard seeds
- 5-6 curry leaves
- 2 dried red chillies
- 1/2 onion, chopped
- 1/2 tsp minced ginger
- 1/4 cup green peas, frozen is fine
- 1/4 cup cubed carrots
- salt
- 2 cups water
- 1/4 cup shredded coconut, frozen is fine, but thaw before use.
Roast the rava in a deep heavy bottomed pan on medium heat, stirring constantly, till you get the aroma or roasted rava and it looks evenly light golden brown in color. Remove to a plate and keep aside.
Heat the oil in the same pan, add the mustard seeds. Once it splutters, add the curry leaves and the dried red chillies torn in half. Add the onions and ginger to the pan and sauté it. Once the onions are a little translucent, add the vegetables and sauté for a minute or two. Add salt and water. This will be a good time to test for salt as you wont be able to add any more salt later.
Once the water comes to a boil, lower heat to medium and add the roasted rava to it and stir as you add, so as to avoid any clumps.
Mix well. The rava will absorb the water in a couple of minutes and cook during this time.
Top with the coconut and some ghee (optional) and mix well.
Serve with your favorite chutney and / or sugar and bananas.
- 1 cup rawa / rava / semolina
- 1 tbsp oil
- ½ tsp mustard seeds
- 5-6 curry leaves
- 2 dried red chillies
- ½ onion, chopped
- ½ tsp minced ginger
- ¼ cup green peas, frozen is fine
- ¼ cup cubed carrots
- salt
- 2 cups water
- ¼ cup shredded coconut, frozen is fine, but thaw before use.
- Roast the rava in a deep heavy bottomed pan on medium heat, stirring constantly, till you get the aroma or roasted rava and it looks evenly light golden brown in color. Remove to a plate and keep aside.
- Heat the oil in the same pan, add the mustard seeds. Once it splutters, add the curry leaves and the dried red chillies torn in half. Add the onions and ginger to the pan and sauté it. Once the onions are a little translucent, add the vegetables and sauté for a minute or two. Add salt and water. This will be a good time to test for salt as you wont be able to add any more salt later.
- Once the water comes to a boil, lower heat to medium and add the roasted rava to it and stir as you add, so as to avoid any clumps.
- Mix well. The rava will absorb the water in a couple of minutes and cook during this time.
- Top with the coconut and some ghee (optional) and mix well.
- Serve with your favorite chutney and / or sugar and bananas.
Awesome Recipe. Thank you for sharing.