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