South Indian Rava Upma

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Mar 29

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**Rava/Sooji/Semolina Upma** is a popular breakfast recipe from South India. It is made up of dry-roasted semolina, fresh curry leaves and spices.

Rava upma can be prepared and served within minutes and it’s hard to get it wrong. This dish is ideal for beginners to Indian cooking! Rava is also know as sooji or suji in Hindi. All of these terms refer to the same ingredient, which is semolina! Did I mention that this dish is vegan? Yep, not leaving the vegans out!

What Are Curry Leaves?

**Curry leaves** come from the foliage of the curry tree (Murraya koenigii). Now we can wish all we want to have a tree in our backyards that prepares curries for us but these trees don’t make the curries for you! You’ll have to put in that work, but it will be worth it!

The tree is native to India and there are several culinary and medicinal applications from it’s leaves. Healthline outlines 9 incredible benefits and uses of curry leaves here for your interest.

You can usually purchase these at your local Asian or Indian grocer, and I like to freeze them to use later.

Are curry leaves related to curry powder?

Curry powder is a mix of spices including turmeric, coriander, cumin and red chili. On the other hand, curry leaves can be crushed and added to the curry powder. Let me tell you that the two are as related as an apple to an orange!

Semolina is usually really easy on the budget, which makes it a popular ingredient in lots of Indian households, and this price to volume ratio translates to North American markets as well.

Preparing a Great Rava Upma

Roast well

The rava/sooji/semolina needs to be roasted well to ensure the upma is fluffy and light. The roasting also adds some colour since naturally, rava/sooji/semolina is very pale.

Essential ingredients

These ingredients are key to achieving a great base and understanding the basic concept of a great rava upma.

Olive oil: I like to use olive oil since it is lighter, healthier and is usually always in my pantry.

Black Mustard seeds: Essential to most South Indian dishes, the flavour is very similar to subtle spice of mustard which compliments well with curry leaves. Usually mustard seeds are used in combination with curry leaves.

Curry leaves: These leaves are aromatic, and carry a pungent and citrusy flavour which works will with black mustard seeds

Chana dal/Split chickpeas: The lentils are lightly fried with the oil, mustard seeds and curry leaves and adds a nuttiness and texture to the soft, fluffy upma.

Onions: The spicy and nuttiness flavours from earlier are balanced by the sweetness of the onions. Once caramelized with the mustard seeds, they become injected with their flavour and create a unique, delicious flavour combination.

Lime Juice & Cilantro: Cuts through the flavours and helps add acidic freshness to the entire dish. While this step is optional, I urge you to try the upma before and after adding these ingredients to taste the difference.

How to Serve Rava Upma

A well roasted upma will have fluffy grains that will be steaming hot, which pairs amazingly well with some toast. I especially enjoy it with the subtle sourness of a rye bread. Traditionally, rava/sooji upma is served with coconut chutney or limes on the side and enjoyed by itself. I find the fun in finding your favourite way to enjoy these traditional dishes.

Watch How to Make South Indian Rava Upma Here:

Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cookingwithanadi. Thank you!

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Indian

How to Make Fluffy Rava Upma | South Indian Savoury Semolina Pudding | Easy VEGAN Breakfast Recipehttps://youtu.be/2YVnpXrcH4gSouth Indian veg rava puma is a savoury semolina pancake that makes for an easy vegan breakfast. Learn how to make an easy upma with this recipe. This South Indian rava umma recipe uses curry leaves, onions, mustard seeds, yellow split peas, water and olive oil. This one pan breakfast is quick to make and is a favourite in Indian households. This South Indian rava upma is quick to make and is perfect for a wholesome and healthy breakfast. I like to serve mine with toast!2021-03-29

Yield: 2

Author: Anadi

South Indian Breakfast Upma

Rava/Sooji/Semolina Upma is a popular breakfast recipe from South India. It is made up of dry-roasted semolina, fresh curry leaves and spices.

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Ingredients

1 tsp olive oil
1 tsp mustard seeds
7 fresh curry leaves
1 Tbsp chana dal/split chickpeas
1/2 Cup onion, finely chopped
1/2 Cup semolina
1 1/4 Cup water, more as needed
2 green chilies
salt to taste
cilantro and lime juice for garnish

Instructions

Heat a pan on medium heat and roast your semolina for about 5-8 minutes until lightly roasted. Set aside and let it cool down on a plate.
In the same pan, heat oil on medium heat and add mustard seeds and curry leaves. When the mustard seeds start to pop, add the chana dal/split chickpea lentils.
Then, add the onions and green chilies. Sauté until onions become soft and the mixture is fragrant. Add 1 1/4 cups water and bring to boil.
Slowly add your roasted semolina while continuously stirring. The semolina will puff up and absorb the water. Cook until desired texture is reached. If upma becomes too dry, add more water.
Turn off the heat, put a lid on and let it sit for 1-2 minutes. Garnish with a generous squeeze of lime juice and cilantro. Serve hot with toast and enjoy :)