Spicy Vegetable Upma / Rulav-2.

“Spicy Vegetable Upma / Rulav-2” … A delicious Upma with the goodness of added on vegetables that can be served both at breakfast or lunch time … Tastes great with simple fresh curds … Yummilicious …. 

** Upma is a well know dish all round the world prepared with Rava / Rulav / Fine Lapsi / Broken wheat and there is nothing new that I need to add on it. I have already posted the spicier version that I prepare with veggies before and this one is no different from it. In my community ie Konkani Saraswat (GSB) we eat rava/wheat dishes during fasting/upwas and many a times I prepare bhakri using fine rava along with some grated veggies or so. This time it was Angarika Sankashti a day devoted to Lord Ganesh that falls in once in a month throughout all the months in the year and though we avoid eating non-veg and garlic-onion, I thought of going about eating rava during such days this year. Here is my spicy upma which I prepared with the addition of fresh veggis along with some sambar powder and it sure tastes delicious. A simple recipe, that you can prepare and relish in your home for breakfast or carry it in your lunch box too. Tastes great when served with fresh curds or raita or can be relished as it is with a little bit of spicy pickle to go along. 

** Here is my recipe for “Spicy Vegetable Upma / Rulav-2” … My Style .. 

** Ingredients : 

Barik Lapsi / Bansi Rava / Mangalore (Ghavunche) Rulav : 2 cups 

Shelled Green Peas : 1 heaped cup (I used fresh/you can use frozen too) 

Carrot / Gajar : 1 large peeled and cut to medium sized cubes (about 1 heaped cup) 

Cabbage : 1 heaped cup (chopped to small pieces) 

Tomatoes : 2 large sized (chopped to small pieces) 

Coriander Leaves : 1 tblsp (finely chopped) 

Cashew Nuts : one handful 

Mustard Seeds / Rai / Sasam : 1 tsp 

Curry Leaves / Kadipatta / Karbevu : 8-10 fresh ones 

Sambar Powder : 2 tblsp (I used store bought) 

Kashmiri Red Chilly Powder : 1 tsp 

Haldi / Turmeric Powder : ¼ tsp or a large pinch 

Hing / Asafoetida Powder : 1 tsp 

Salt to taste 

Ghee / Toop : 2 tblsp (I used Cow’s ghee) 

Oil : 2 +1 tbslp (any edible oil) 

Boiling water : 4.5 cups. 

** Add the peas and the carrots to the boiling water and let it simmer alongside while we prepare for the Upma. 

** Heat 2 tblsp ghee + 1 tblsp oil in a thick bottomed kadai, when it melts, lower the heat to medium and add in the cashew nuts and fry till they are evenly browned. Remove and keep aside for garnishing later. 

** Now into the same kadai add in the Bansi Rava / Mangalore Rava / Barik Lapsi and fry for 4-5 minutes. Remove this on a plate and keep aside to be used later on. 

** Now add in the remaining 2 tblsp of oil in the same kadai, when hot lower the heat and add in mustard seeds, when they begin to splutter add in the haldi, sambar powder, chilly powder, hing powder and the curry leaves and fry for a few seconds. 

** Now immediately add in the cabbage, raise the heat and fry for 2 minutes, lower the heat and add in the tomatoes and mix well, let cook for a minute. Now add in the fried and kept aside rava / bansi rava and mix well. 

** Keep the heat low and pour the boiling water in which the peas and carrot have been cooked by now (see to it that you do not overcook them), add salt to taste and mix well. Cover with a tight lid and cook on very low heat till done. Lastly add in the fried cashew nuts and coriander leaves and mix well. 

** “Spicy Vegetable Upma / Rulav-2” is done and ready to be served. Serve the Upma / Rava / Rulav hot with some farnsan / chivda as accompaniment along with some curds. Your tummy filling lunch for upvas / fasting is ready. In my home we usually enjoy vegetable upma for lunch while we prepare the plain ordinary one for breakfast as this one is more filling when served with curds or any chutney of your choice. 

** You can make this dish spicier and carry it in a lunch box to office too. Go ahead and enjoy this awesome spicy vegetable upma with family and friends on any ocassion of your choice. Children those who are otherwise reluctant to eat upma will love this version as it is close to pulav and children simply love pulavs. Also this is a healthier choice than one prepared with rice.