Rava Uppuma (2 Servings)

Uppuma, a popular dish from the Southern belt of India that is quite popular in the western region too, is now at a global level with its popularity going all over and taking various forms as Khara Bhath when a lot of vegetables get added and some spicing with condiments happens and goes by different names depending on the region it comes from. Basically it can be considered to be a thick porridge made from roasted semolina  that gets its color and taste based on the ingredients added to it. I was not adding this post to my blog all these days as it is not a favorite of Ad and S but Ar and AS  are quite fond of it as also G more so when loads of veggies get added to it and I thought it was only apt to include it in my blog.



Semolina (cream of wheat) 1 cup

Onion 2 medium-sized cut finely

Green bell pepper finely chopped 1 medium-sized

Grated ginger 1 tsp

Mix of cauliflower, beans, carrot and peas cut as shown in image  1½ cups or 2 cups


Ghee 1 tsp

oil 1 tbsp

Curd  ½ cup

water 1½ cups

Salt 1 tsp

To temper

Oil 1 tbsp

Mustard 1 tsp

Chana dal  1 tbsp

Green chili slit 2 or paste ½ tsp

Curry leaves 2 sprigs

Freshly chopped coriander leaves 1 tbsp to garnish


  • Heat 1 tbsp of oil in a wok and roast the semolina on a low flame until the aroma of the roasted sooji can be smelt. The color should be light golden; in case you are not sure on the color, add a cashew nut along with the flour and as the color of the cashew changes, it an indication to remove the flour from the flame. Transfer the sooji to a plate.
  • In the same wok heat another spoon of oil and add the mustard seeds. As it starts spluttering add chana dal. When the color turns golden add the chopped onion, chilies, and a pinch of salt. When the sauteed onion gets translucent add the chopped capsicum  and saute for a mnute or two.


  • Add the vegetable mix and salt and saute till they are cooked to al Dante stage.
  • While the veggies are getting cooked, boil water and whipped curd in a pan so that it is bubbling by the time the vegetables are cooked. I prefer to cook the beans separately as they take more time to get cooked.
  • Add the roasted  sooji to the wok and mix well . Keep the flame low and pour the boiling water to the mix and stir continuously to avoid lumps.
  • Cover the wok with a lid and switch off the flame. Let the uppuma cook in the heat and steam to give a smooth consistency. After 10 minutes add the ghee and garnish with coriander leaves. Serve hot




Chef’s Note

  • In case you want to make the uppuma spicier add ½ tsp of red chilli powder while sauteing the onions, Otherwise, fry sun-dried green chilies (mor milaga) in oil, crumble it and add it to water–curds mix
  • If you prefer tomatoes in uppuma, skip curd and add 2 cups of water. For the tangy taste squeeze half a lemon juice when adding ghee and mix well



Capsicum Pulao (4 servings)

Most often G prefers non-spicy and easily digestible food. I try to come up with something that he can relish and also  easy for Ad and Ar to cook. Ad loves bell pepper flavor but does not really like to chew them. This version of capsicum rice should meet with everyone’s requirements!

Capsicum-Rice Bhath

 Basmati rice 2 cups

Medium-sized onions 2 (thinly sliced)

Green capsicum  250 g ( 2 cups of julienne)

Salt 1 tsp

Oil 2 tsp

Ghee 1 tbsp

Water 2 cups

Sugar ½ tsp

Cumin seeds 1 tsp

Grind to a paste:

Grated coconut 3 tbsp

Green chillies 2

Ginger 2″ piece

Cloves 4

Cinnamon 2″ piece

Cardamom 4


  • Soak the rice in water for a minute and after draining the excess water leave the rice moist.
  • Heat ghee in a cooking pan and fry the rice till it tarts changing color. Transfer to a plate and set aside for cooking a little later.
  • Heat oil in the pan and let the cumin seeds splutter. Add capsicum juliennes and saute on a low flame till they are partially cooked and aroma starts wafting.
  • Add the ground masala paste, salt and sugar and saute for 2 or 3 minutes.
  • Add the fried rice and 2 cups of water. Cover with a lid and cook on high flame till water starts boiling.
  • Reduce the flame and cook till all the water is absorbed and the rice grains start separating.
  • Cool for 5 minute and stir with a wide spatula before serving.

Tomato Rice (2 Servings)

1 cup long-grained rice

2 tbsp ghee or oil

4 medium-sized ripe tomatoes

1 medium-sized green pepper cut into slivers

1 big onion (Indian size 🙂 )  finely chopped

2 green chillies

2 tbsp of grated coconut or  1/3 cup coconut milk

3 cloves

1″ cinnamon stick

1″ ginger piece

2 green cardamoms or black ca

1 tsp salt

1 tsp cumin seeds

1 tsp finely cut coriander leaves

Soak the rice in water for 10 minute and cook the rice in 2 cups of water  and a spoon of oil.

When the rice cools spread the rice on a plate to get fluffy separated grains. While the rice is cooking, prepare the tomato paste/mix to make the rice.

Blanch the tomatoes in water for 2 min or microwave for a minute.  In a blender add the coconut, blanched tomatoes, chili, ginger and puree to a fine paste. Pound the spices (cardamom, cloves and cinnamon) coarsely in a mortar with a pestle and keep it ready.

Heat oil/ghee in a pan and crackle the cumin seeds as the oil gets hot.  Lower the heat and add the pounded spices, turmeric and wait for a minute. Add the onion and saute till the onion turns pink and add the slivers of capsicum and saute till it starts cooking. Add the puree and stir well intermittently and wait for the mix to get cooked and thicken. Add the salt and when the mix becomes a thick paste, turn off the flame and let it cool.

Add the mix to the cooled rice and mix well but make sure the rice grains do not break. Garnish with coriander and serve yourself 🙂

NOTE: In case you prefer using coconut milk, add the milk a couple of minutes after the puree starts cooking. If you prefer the rice to be spicy, you can add 1/2 tsp of red chili powder while sauteing the capsicum.

Capsicum raita

Green peppr 1 big (finely cut)

Curds 1 1/2 cups

Salt 1/2 tsp

oil 1/2 tsp

Cumin seeds 1/2 tsp

Finely chopped coriander leaves 1 tsp

Heat oil in a pan and let the jeera splutter.

Add the finely cut capsicum and saute well, but let it stay crisp. Add salt and stir well.

Take curds in a bowl and add the sauteed capsicum and mix well.

Garnish with coriander leaves and chill before serving.