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



Idli Uppuma

Idli uppuma

Idli … a popular and one of the healthiest dishes ever is a common household name in South India and now a very popular and much sought after cuisine globally and is enjoyed most with sambhar, coconut chutney and milagai podi. Often there are leftover idlis and the same made as uppuma makes another healthy breakfast. Anyday a favorite with all idli lovers!

Ingredients (for 2 servings)

Idli 8 numbers(leave overnight in refrigerator)

Onion  2 medium-sized diced fine

Green bell pepper  1 medium-sized, diced

Carrot 1 big (peeled and grated)

Green chili 1 (slit)

Milagai podi 1 tsp

Salt ½  tsp

Curry leaves from 2 sprigs

Oil 1 tbsp

Mustard seeds 1 tsp

Urad dal 1 tsp



  • Refrigerate the leftover idlis or the freshly made ones for a few hours so it is easy to crumble the idlis to a coarse texture. Crumble the refrigerated idlis between the fingers to get a coarse powder.
  • Heat oil in a wok and let the mustard seeds splutter, Add the slit chili, urad dal, curry leaves and when the dal is golden brown add onion and saute till translucent. Add the diced bell pepper and saute for two minutes or so on a low flame. Add the grated carrot, milagai podi, and salt and stir fry for another two minutes.  Sprinkle a few drops of water to keep it just moist,  cover the wok .
  • Transfer the crumbled idli to the wok and mix well but not too vigorously. Switch off the flame and serve hot. Garnish with coriander leaves if you feel like.

Chef’s Note

  • Fresh idlis are soft and get gooey if you try to crumble. Ensure you refrigerate for a few hours to get a firm texture.
  • You can substitute milagai podi with half the quantity of sambhar powder but if using sambhar powder ensure it is well roasted in oil to overcome the raw feel.
  • More vegetables such as fresh peas or beans can also be added but they have to be precooked


Bread Uppuma

bread upumaUppuma has never been a favorite of Ad, and I remember the days when she used to spend hours at the table to finish whatever uppuma was served. Finally I gave up and stopped trying to persuade her to relish uppuma. However, variations such as poha, semiya uppuma, sabudana khichdi, or bread uppuma were fine with her. Ar loves all forms of uppuma and here goes one more in uppuma series.

Bread uppuma is normally made with bread cubed into small pieces. I prefer to shred it to flakes in a blender as it gives a good texture and the spices blend better.

Ingredients (for 2 Servings)

White Bread slices   preferably a day or two old  10 (shred to  flakes at low speed)

Tomato puree from 2 tomatoes (½ cup)

Chilli powder 1 tsp

Grated ginger 1 tsp

Salt  1tsp (or less as bread is already salted)

Curry leaves/coriander leaves  1 tsp

Oil 1 tbsp

Mustard seeds 1 tsp

Chana dal 1 tbsp

Asafotida ½ tsp

Turmeric powder  ¼ tsp

Coriander powder ½ tsp

Onion 2 medium-sized (diced fine)

Green bell pepper  1 medium sized    diced to julienne

Vegetable mix  1 big  cup

[Cauliflower  florets finely cut, ½” julienne of French beans, shelled peas, diced carrot, finely cubed potato]


  • Heat oil in a pan and temper with mustard seeds. As it starts spluttering add chana dal and let it brown on low flame. Add onions, asafotida, turmeric powder, chilli powder, coriander powder and saute till the onion color changes. Add bell pepper and saute for 2 or 3 minutes before adding the vegetable mix.
  • When the vegetables are cooked add salt and tomato puree and mix well.
  • Add bread flakes and cook on low flame, mixing well, for 5 minutes. To ensure that it does not get lumpy or dry cover the uppuma with a lid while cooking and maintain low flame.
  • Garnish with curry leaves/cilantro leaves.

Carrot Payasam (4 Servings)


Carrot 250 g

Sugar 1½ cups (½ cup if condensed milk used)

Almond 20 pieces

Milk 2 cups when condensed milk used (3 cups if only milk used)

Ghee (clarified butter) 1 tbsp

Saffron 1 pinch soaked in milk

Condensed milk ½ tin


Soak the almonds in warm water and after removing the skin grind into a smooth paste.

Grate the carrots or cut into small pieces and cook till tender. When it has cooled grind into a coarse paste.

Heat ghee in a wok and fry the carrot till the color starts changing. Add the almond paste and cook till the mix blends well. Add the sugar and cook till sugar has melted. Add the condensed milk and stir well (on a low flame). Add the milk and remove from fire. Add saffron and chill the kheer before serving.

Chef’s Note:

In case you are using only milk heat the milk in a wide vessel till it reduces to half the quantity before adding it to kheer. Add 1½ cups of sugar when no condensed milk is used.

Avial (6 servings)

Preferred vegetables (All cut to 1″ size and finger thickness)

Shelled peas 1/2 cup

White pumpkin 1 cup

Yellow pumpkin 2/3 cup

Potatoes 1 cup

Carrot 1 cup

Yam 1 cup

Chow chow 1 cup

Beans 1 cup

Drum stick 10 pieces

Sour curds 1-11/2  cups

Green chillies 6-7

Grated Coconut 3/4 cup

Cumin seeds

1 tsp

Raw rice 3 tsp (Soak for 30 min)

coconut oil  4 tbsp

Curry leaves 5 sprigs

Boil the vegetables in a cup of water till cooked and add salt to it.

Grind into a paste the ingredients: coconut, chillies, cumin seeds, rice  and mix them into the curds.

Add the paste to the boiled vegetable and bring to boil. Remove from flame and temper with hot coconut oil. Add the curry leaves to the hot oil.

Cooking tip: In case the curd is not sour enough add some sour cream the paste.

To avoid excess cooking of  vegetables, boil the hard vegetables (except pumpkin) for just one whistle or less and  then add the pumpkins and cook for a short time.