Vegetable Upma

vegetable upma

Vegetable upma is an easy to prepare, tasty delicacy.  Rava upma without vegetables is tasty too.  Vegetable upma, however, because of the vegetables and cashews, has an extra taste.  Another important benefit is the nutrition these two items in the vegetable upma provide.

Try khara bath, another version of this upma, if you do not have, or do not want to use, vegetables.

With the vegetable upma recipe that follows, prepare this cuisine for breakfast, as a light evening food, or when friends or relatives land at your home unannounced.

Garnish the vegetable upma with a liberal amount of fresh coconut gratings, little chopped coriander leaves and a few drops of lemon juice to take the taste of the food to a even higher level.

Namkeen, potato chips or coconut chutney are some of the side dishes that have a good fit with this food.

how to make ragi ambli
Ragi ambli is said to be nutritious
Drinking a glass of ragi ambli or porridge in the morning can be a great way to start a day. Here is the ragi ambli recipe.

Servings: 2-3


1. Local rava (medium rava) 1 cup
2. Oil 2 and 1/2 - 3 tablespoons
3. Mustard 1/4 teaspoon
4. Channa dal 1/2 teaspoon
5. Urad dal 1/2 teaspoon
6. Cumin seeds 1/2 teaspoon
7. Turmeric 1/8 teaspoon / 2 pinches
8. Green chilies 3-4 or to taste
9. Curry leaves 8-10
10. Onion 1
11. Green beans 6-7
12. Carrot 1
13. Potato 1 small
14. Cooked fresh peas 1 tablespoon
15. Capsicum 1 small
16. Tomato 1
17. Ginger 1/2 teaspoon (chopped)
18. Water 2 1/4 cups
19. Salt to taste
20. Lemon juice to taste
21. Coconut gratings 1-2 tablespoons
22. Garnishing: coriander leaves 

How to make Vegetable Upma?

1. Chop the vegetables and green chillies separately.  Keep aside.

2. Dry fry the rava until the rava becomes light brown or until you get the aroma. Keep the rava aside.


3. Heat oil in a thick-bottom vessel.  Reduce the flame to low.
4. Add mustard seeds.

5. Add channa dal, urad dal and cumin seeds when mustard seeds begin to splutter.

Fry till dals turn golden-brown.  

6. Add chopped green chillies, curry leaves, and chopped onions.

Fry for 1 minute.  

Set the flame to medium.

7. Add chopped green beans, carrot, potato and capsicum, one after the other, with a gap of 1 minute between each.

Fry for 3-4 minutes.

8. Add chopped tomato and ginger, turmeric and a pinch of salt.  Fry for 1 minute.
9. Add boiling water and cook till the vegetables are fully cooked.

10. Add salt and cook till the vegetables absorb the salt.
11. Add the rava slowly when the water is boiling and stir continuously.

After you add all the rava, mix it with the vegetable seasoning thoroughly.  

Cover the vessel with a plate. Turn the flame to sim.  Wait for 3-4 minutes.

12. Remove the plate and see if the water is absorbed fully. If it is absorbed completely, mix again and then cover with a plate.

13. Cook for two more minutes. Switch off the stove.  Add lemon juice and coconut gratings.  Mix.

14. Wait for another 4-5 minutes. Your vegetable upma is ready! Garnish with chopped coriander leaves.


TIPS Vegetable Upma
1. If you want smooth, paste-type vegetable upma, add more water.
2. You can use any vegetables of your choice.
3. Do not mix the rava too many times after you add it to the seasoning. The reason is the upma will become sticky.
4. If the water is roll-boiling, add the rava slowly in circular movements. There is no need to stir until the water is absorbed completely.