Vegan Masala Recipe
South Indian Rava Upma
South Indian semolina with mustard seeds, curry leaves and onion for a quick, comforting vegan breakfast.
Recipe by Craig LogueHow our recipes are created
From the kitchen
What to expect
This Rava Upma recipe is an easy gateway into South Indian cooking, bringing warmth and familiarity to the breakfast table.
Serving idea
Best served simply
Enjoy your upma with a side of crispy toast or a tangy coconut chutney.
Cook the recipe
Method
- 1
Heat a pan over medium heat and roast 1/2 cup semolina for about 5-8 minutes until golden and fragrant. Transfer to a plate to cool.
- 2
In the same pan, add 1 tsp olive oil, followed by 1 tsp mustard seeds and 7 fresh curry leaves. When the mustard seeds begin to pop, stir in 1 tbsp chana dal.
- 3
Next, add 1/2 cup finely chopped onion and 2 slit green chilies. Sauté until the onions soften and the mixture becomes aromatic.
- 4
Pour in 1 1/4 cups water and bring to a boil. Gradually stir in the roasted semolina, ensuring even distribution.
- 5
Continue cooking until the semolina absorbs the water and reaches your desired texture. If the upma thickens too much, adjust by adding a bit more water.
- 6
Remove from heat, cover with a lid, and let it rest for 1-2 minutes. Garnish with chopped cilantro before serving.
Gather everything first
Ingredients
- •1 tsp olive oil
- •1 tsp mustard seeds
- •7 fresh curry leaves
- •1 tbsp chana dal
- •1/2 cup finely chopped onion
- •2 green chilies, slit
- •1/2 cup semolina
- •1 1/4 cups water
- •salt to taste
- •cilantro for garnish
A few useful notes
Notes
- •Upma should have a fluffy texture; adjust water carefully during cooking for best results.
- •If you have leftovers, store them in an airtight container in the refrigerator for a couple of days. Reheat with a splash of water to soften.
- •Serve with lime wedges to enhance the flavors, and consider pairing with a side of coconut chutney for added richness.
Learn the technique
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