Include in Print View:

Vegetable And Rava Uppama

Vegetable and Rava Uppama recipe image
This comforting Vegetable and Rava Uppama transforms simple semolina into a rich, savory dish using a complex spice paste. The blend of poppy seeds, cashews, and coconut creates a luxurious texture that coats the roasted rava perfectly. It is an excellent way to use up leftover dry vegetables, turning them into a flavorful meal. The dish offers a satisfying balance of soft grains and tender veggies, making it ideal for quick weeknight dinners or as a hearty side. It&# 226;€™s vegan, gluten-free (if using pure suji), and deeply satisfying.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 197.8
Dietary: Gluten-free, Vegan, Vegetarian
Description
This comforting Vegetable and Rava Uppama transforms simple semolina into a rich, savory dish using a complex spice paste. The blend of poppy seeds, cashews, and coconut creates a luxurious texture that coats the roasted rava perfectly. It is an excellent way to use up leftover dry vegetables, turning them into a flavorful meal. The dish offers a satisfying balance of soft grains and tender veggies, making it ideal for quick weeknight dinners or as a hearty side. It&# 226;€™s vegan, gluten-free (if using pure suji), and deeply satisfying.
Ingredients
  • 1 cup Rava or suji
  • 1/2 cup Left-over dry vegetables
  • 2 tablespoon Oil
  • 1 md Onion, sliced
  • 2 md Tomatoes, sliced
Directions
  1. 1
    In a dry skillet over medium heat, toast the rava (suji) until it turns a light reddish-brown color and becomes fragrant. Remove from heat and set aside.
  2. 2
    In a blender or mortar, grind poppy seeds, coriander seeds, cloves, cinnamon stick, ginger, grated coconut, cashew nuts, and garlic cloves together to form a smooth paste. Set aside.
  3. 3
    Heat oil in a heavy-bottomed pan or kadai over medium heat. Add sliced onions and curry leaves, frying until the onions turn golden brown.
  4. 4
    Add the ground spice paste to the pan and sauté for 1-2 minutes until the raw smell disappears and the mixture becomes fragrant.
  5. 5
    Add the sliced tomatoes and cook until they soften and break down slightly.
  6. 6
    Pour in 2 1/2 cups of water and add turmeric. Bring the mixture to a rolling boil.
  7. 7
    Add the leftover dry vegetables and the toasted rava to the boiling liquid.
  8. 8
    Stir continuously to prevent lumps and cook until all the water is absorbed and the uppama thickens to a porridge-like consistency.
  9. 9
    Garnish with fresh coriander leaves, adjust salt to taste, and serve hot.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 197.8kcal
% Daily Value *
Total Fat 8.7g14%
Saturated Fat 1.3g7%
Cholesterol 0.0mg0%
Sodium 190.4mg8%
Total Carbohydrate 27.0g9%
Dietary Fiber 3.1g13%
Sugars 2.5g
Protein 4.3g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: rava, suji, uppama, semolina, porridge, indian, vegetarian, vegan, spice paste, leftover vegetables, curry leaves, poppy seeds, cashew, coconut, quick dinner, comfort food, gluten-free, savory, aromatic, home-style
Read it online: https://www.chefs-mate.com/recipe/vegetable-and-rava-uppama/