Upumav is a South Indian breakfast dish traditionally made with semolina, which is popularly known as rava in South India. Upuma literally means salt and flour. These days lots of variations are made using couscous, vermicelli and cornmeal.
This is my favourite recipe containing lots of vegetables for flavour and cashew nuts for texture. I personally like to use coarse semolina for its texture and I always like to add a knob of butter at the end for flavour.
This is very popular on my breakfast table served with a fried egg to complete the dish. If you are looking for something unique to cook for a weekend brunch, then this is the perfect recipe – simple and easy.
The key is using coarse semolina; you will always get perfect results.
VEGETABLE RAVA UPUMAV
- Oil 2 tablespoon
- Mustard seeds ½ teaspoon
- Onion (chopped) ¼ cup
- Ginger (chopped) ½ teaspoon
- Green chilli (chopped) ½ teaspoon
- Curry leaves a few
- Carrot (chopped) ¼ cup
- Green peas ¼ cup
- Cashew nuts (chopped) 3 table spoon
- Coarse semolina 1 cup
- Hot water 1½ cup
- Salt To taste
- Butter 1 table spoon
- Heat the oil in a wok or saucepan and fry mustard seeds until they pop. Add onion, ginger, green chilli, curry leaves and chopped carrot. Sauté until onions are soft.
- Add green peas, cashew nuts and semolina, sauté for a few minutes until the semolina is roasted well and coated with oil.
- Add hot water and salt, cover and cook until all the water is absorbed. Add butter to finish, mix well and serve hot.