Rava upma – cream of wheat seasoned with mustard seeds and curry leaves


This is a staple in our home. If we are very hungry and really need to eat NOW, I make this. If we have plenty of guests at home and not all of them enjoy cereal or bread, I make this. It is versatile and most important quick.

Stuff you will need:

1 cup rava
2 green chillies – slit
Curry leaves – 1 sprig, washed and cut
Ginger – 1/2 cube shredded
Asafoetida – 1 pinch
Salt to taste
Mustard – 1 tsp
Urad dhal – 1 tsp
Bengal Gram dhal – 1 tsp
Cashews – 4-5 split, broken and roasted in ghee – (Optional)
Ghee/Oil – 2 tbsps
Lemon juice – 2 tsp

How to make it?

Roast rava in 1 tsp ghee till reddish brown. Set aside. Heat remaining ghee or mix of oil and ghee in a pan. Add mustard and when it pops add urad dhal and bengal gram dhal. Add asafoetida, curry leaves, green chillies and ginger. Saute. Add 2.5 cups of water and cover till it comes to a rolling boil. Add salt to taste and slowly add roasted rava in a circular motion stirring all the while so it does not form lumps. Lower heat to medium and cover and cook for 2 – 3 minutes. Spoon in a tsp of ghee and 2 tsp lemon juice. Mix in and turn off heat. Serve hot with chutney or eat as is

Garnish with cashews if using.

Serves two

Special Notes:

Vegetables like onion, carrot, potato, green peas may be added and sauteed with the seasoning before adding water to make kichidi.


8 thoughts on “Rava upma – cream of wheat seasoned with mustard seeds and curry leaves

  1. Hi Laksh. I wanted to make upma for dinner and looked up your site for the recipe. I used it and the upma came out perfectly. I am so proud of myself! 🙂 Thanks for sharing.

    @spillay: Glad it came out well. Amazing how simple things like a perfectly cooked upma can cheer us up.

  2. Pingback: We’ve come a long way! | Musings

    • The key things are to roast the rava well and then once the rava absorbs the water, turn down the flame and cover and cook for 5 mins.

      Lemon juice makes all the difference.

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