Vegetable & Rava Uppama

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Servings: 4 Difficulty: Intermediate
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A quick and comforting Indian semolina porridge packed with fresh vegetables and aromatic spices
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This Vegetable and Rava Uppama is a delightful, savory dish that transforms simple semolina into a fluffy, flavorful meal. The key to its success lies in the rich, aromatic paste made from poppy seeds, cashews, ginger, and coconut, which adds depth and creaminess without dairy. Combined with roasted semolina, sautéed onions, and tender vegetables, each bite offers a perfect balance of textures and warm spices. Ideal for a quick weeknight dinner, a hearty breakfast, or a light lunch, this recipe is versatile enough to use up leftover veggies. ItâÂÂs naturally vegan, gluten-free (if using certified gluten-free rava), and incredibly satisfying. The subtle sweetness from the cashews and coconut complements the earthy spices, making it a crowd-pleaser for families and guests alike.

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Vegetable & Rava Uppama

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 197.8

Description

This Vegetable and Rava Uppama is a delightful, savory dish that transforms simple semolina into a fluffy, flavorful meal. The key to its success lies in the rich, aromatic paste made from poppy seeds, cashews, ginger, and coconut, which adds depth and creaminess without dairy. Combined with roasted semolina, saut&# 195;©ed onions, and tender vegetables, each bite offers a perfect balance of textures and warm spices. Ideal for a quick weeknight dinner, a hearty breakfast, or a light lunch, this recipe is versatile enough to use up leftover veggies. ItâÂÂs naturally vegan, gluten-free (if using certified gluten-free rava), and incredibly satisfying. The subtle sweetness from the cashews and coconut complements the earthy spices, making it a crowd-pleaser for families and guests alike.

Ingredients

Directions

  1. Grind together poppy seeds, coriander seeds, cloves, cinnamon, ginger, grated coconut, cashew nuts, and garlic cloves to form a smooth paste. Set aside.
  2. Heat a dry skillet over medium heat. Add the rava (suji) and roast, stirring constantly, until it turns a light reddish-brown color and becomes fragrant. Set aside.
  3. In the same skillet or a deep pan, heat 2 tablespoons of oil over medium heat. Add curry leaves and sliced onions. Sauté until the onions turn golden brown.
  4. Add the ground spice paste to the pan. Cook for 2-3 minutes, stirring frequently, until the oil begins to separate and the mixture is fragrant.
  5. Add the sliced tomatoes and cook until they soften and break down, forming a thick masala base.
  6. Pour in 2 1/2 cups of water. Add turmeric and fresh coriander leaves. Bring the mixture to a rolling boil.
  7. Stir in the leftover vegetables and the roasted rava. Mix well to prevent lumps.
  8. Reduce heat to low, cover, and cook for 5-7 minutes, stirring occasionally, until the water is fully absorbed and the rava is tender. Serve hot.

Nutrition Facts

Servings 4

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, indian, vegetarian, vegan, porridge, breakfast, dinner, spicy, coconut, ginger, cashew, poppy seeds, curry leaves, quick, easy, leftovers, comfort food
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