Mixed Vegetables Upma or Uppittu

There are so many variations of making Upma or Uppittu. I had earlier blogged about making Upma with cabbage. Since my daughter doesn’t like cabbage, I usually make Upma with lots of vegetables. She likes this so much, and hence this is the most frequently made upma in my house.
vegetables upma

So, here is what you require to make this simple and delicious upma.

Ingredients:

* 2 cups Rava or Sooji or Rave
* 1 green capsicum.
* 1/2 box frozen peas.
* 2 potatoes washed and chopped.
* 1 carrot (optional)
* 4-5 green chillies.
* 2 tsp Vangibath powder(Opitonal)
* 1/4 fresh finely grated coconut
* 4-5 curry leaves finely chopped
* 3 tsp finely chopped cilantro
* Salt to taste
* sugar to taste
* 2 tsp lemon juice
* 1 tsp mustard seeds, 1 tsp channa dal, 1 tsp urad dal, 1/2 tsp turmeric, pinch of hing for seasoning

Method:

First, in a non stick pan or any deep vessel fry the rava continuously until it turns golden brown. Make sure it doesn’t burn out. Transfer this onto a plate.

Next, add 5-6 tsp oil. When it is hot enough add all the seasoning ingredients one after another. Add green chillies and curry leaves also. Add the capsicum, potatoes and peas and 3 cups of water and cover. Let this boil until the vegetables are cooked. Now add the Vangibath powder, salt, sugar. Once this boils as well, slowly add the rava. While you are adding rava, make sure there are no lumps, so keep stirring continuously. It should look watery when you have added all the rava.

Now, cover the vessel, and cook on slow fire for another 15-20 minutes, once the rava is cooked, add coconut, finely chopped cilantro and lemon juice.

I usually prepare this with pineapple kesaribath. Attached below are links for Cabbage Upma and also pineapple Kesaribath.

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6 responses to this post.

  1. Posted by Manchee on June 29, 2012 at 10:33 pm

    this is a great recipe and very easy to make!
    thanks for posting it meera :)

    Reply

    • Posted by meeraghu on June 30, 2012 at 9:44 pm

      Manchee,
      Finally, my blog helped you cook. Worth all the posts and all the time spent over the past 4 years. I knew one day you will look up this blog.

      Reply

  2. Posted by Sundar Matpadi on January 23, 2013 at 12:06 am

    Do you use the regular rava / sooji that are available in the indian stores ? Or use the wheat rava / upma rava (which is slightly brown in color and maybe bit large in grain size) which is close to the ‘bombay rava’ which we get in Udupi.

    Reply

  3. Posted by Vani on September 19, 2013 at 4:48 am

    Hi Dear Meera! Is the proportion 2:3 (rava:water) correct? Please clarify.Usually it is about 1:3. Can I do this upma with bansi rava also?

    Reply

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