Rava upma is the easiest to prepare and hence if you serve this often your family will surely get bored. Yet we can make it interesting, healthier & tastier just by adding fresh peas into it and serve hot in the evening on a rainy day; no wonder this upma will be the most sought after for your family during monsoon.
Cooking Time : 10 minutes
- Roasted Rava (varutha ravai) – 2 cups (400 g)
- Mustard seeds (kadugu) – 1 tsp
- Onions (vengayam) – 3
- Green Chillies (pachai milagai) – 5
- Boiled peas (veha vaitha pattani) – 1/2 cup ( 100 g)
- Flavorless cooking oil – 1/2 cup
- Water – 3 cups (600 ml)
- Salt – 1 tablespoon
- Chop onions finely, slit green chillies and keep them aside.
- Heat a pan with oil, add mustards and wait till the crackling sound stops.
- Add onion & chillies and saute till onions turn transparent.
- Add boiled peas, water & salt and bring to a boil.
- Now reduce the flame to low, add rava and mix thoroughly.
- Close pan with a lid for 5 minutes.
- Now hot rava upma is ready to serve.
- Measurement for oil, salt & water are very important for successful rava upma.
- If you don’t have roasted rava, roast plain rava before cooking, else upma will become sticky.
- I used sunflower oil here, if you want upma to be more flavorful, mix coconut oil with any flavorless vegetable oil in the ratio of 1:3; if you add more coconut oil, upma will become too heavy to eat.
- You can garnish this upma with coconut gratings, but we dont prefer as it tastes bit sweet.
- If you use shallots instead of onions, it tastes much better.