Rava Upma with Fresh Peas

Since rava upma is the easiest meal to prepare for breakfast or dinner, typically it has been served often in every south Indian household. So obviously everyone in the family especially children get bored of taking rava upma. Nevertheless we can make it interesting, healthier & tastier by adding fresh peas and serve them warm.

IMG_1493Rava upma with peas can be enjoyed in the evening particularly during monsoon. Although upma does not require any accompaniment, children like to take it with sugar and others may like to have coconut chutney or any pickle as a side.

IMG_1498The recipe for rava upma with fresh peas is as below:

Cooking Time : 10 minutes

Serves: 4

Ingredients:

  1. Roasted Rava (varutha ravai) – 2 cups (400 g)
  2. Mustard seeds (kadugu) – 1 tsp
  3. Onions (vengayam) – 3
  4. Green Chillies (pachai milagai) – 5
  5. Boiled peas (veha vaitha pattani) – 1/2 cup ( 100 g)
  6. Flavorless cooking oil – 1/2 cup
  7. Water – 3 cups (600 ml)
  8. Salt – 1 tablespoon

Rava Upma

Cooking Method:

  • 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 stir quickly to avoid the formation of  lumps.
  • Close pan with a lid for 5 minutes allowing to cook rava soft & to form a thin crust at the bottom.
  • Remove the pan from heat and transfer upma to a hot casserole.
  • Serve hot rava upma with sugar or coconut chutney.
  • Scrape off the crusts at the bottom of the pan and serve to kids who love to take this without fail.IMG_1502

Please Note:

  • Measurement for oil, salt & water are very important here.
  • To prevent upma becoming sticky & soggy, we need to roast plain rava before cooking and we also need to add roasted rava while bringing the water to a rolling boil.
  • 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, it makes you feel too filling.
  • I prefer to use slit green chillies so that these can be removed easily while eating; but if you like to chop them finely you may have to reduce the number of chillies as upma turns out to be more peppery.
  • You may use shallots instead of onions.
  • You can garnish upma with coconut gratings, if you like its sweetness.
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