“Vegetable Masala Rava Upma” … simple upma/ rulav panna with addition of veggies that tastes wonderful served hot with some kokum kadi/ chutney / curds or as it is too … this is tasty south Indian dish that can be served anytime of the day be it for breakfast/ lunch/ tiffin or dinner … You can also taken it in lunch box to office for a wonderful lunch with friends … Yummilicious …
** Upma or Rulav Panna as we say in Konkani is a simple delicious and common dish prepared almost in every home on weekly or sometimes even more times. During childhood you simply love to hate this dish as is the case with many of us but as we grow older and cross to become full adults with the onus shifted on us to feed the family, we realize the importance of this humble nutritious dish. I will not write more on upma as I am sure almost everybody knows about it so moving on to the recipe of this one I prepared today.
** During upwas/fasting periods usually in my community many do not observe the same totally from not consuming food. Foods that can be had on such days are prepared and relished as per the choice of the individual or family. During my childhood in my parental home we never ever observed the same except 3-4 times a year on main festive days as my father being diabetic was not supposed to and my mother had the responsibility of serving a huge family. It is only in the last two decades that I changed the pattern for spiritual reasons.
** Again, here I would like to mention that we do not forgo food completely but eat that which is allowed during the fasting period. Though I stopped having dinner meals for a long time now I do studiously have milk and a banana or so and sometime if hungry prepare some light meal too as it is definitely not a hard and fast rule in my home. But on certain festive days and on Ekadashi days we have only a light bf and one meal both for health reason and spiritual. It helps in maintaining a cleaner stomach by washing away toxins built over so many years.
** Rava Upma, Idly without addition of rice and no onion- garlic- rice is what we stick to, though at times I do prepare poha/bhakri for lunch. However by and large it is usually rava based dishes in my home and I try making variations in them just to satisfy this ever demanding tongue. Being foodies both hubby and me love to relish new dishes and it is really a delight when it turns out yummier. I try to stick to traditional ones by giving them just a wee bit of twist rather than go about preparing something totally different which may not be liked.
** Coming to Vegetable Upma, I have already posted a few before with minute changes, this one is also in similar method with little bit of changes. I have used two types of rava here, one coarse variety ie barik lapsi (kanva rulav/ bansi rava) and the other normal ones which we usually refer to as bombai rulav (bombay rava). I have added a dash of whole garam masala, just a clove and cinnamon for taste. I served this for lunch with kokum buttermilk which has a tangy flavor so I left out addition of tomatoes to upma which would not match well.
** Here is my simple recipe for “Vegetable Masala Rava Upma” … my style …
** Ingredients :
Barik Lapsi/ Bansi Rava/ Mangalore (Ghavunche) Rulav : 1 cup
Bombay Rava (Bombai rulavu)/ Ordinary Rava : 2 cups
Shelled Green Peas/ Vatana : 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)
Cauliflower : 1 heaped cup cut into small florets.
Cabbage : 1 heaped cup (chopped to small pieces)
Cashew Nuts/ Kaju/ Kajjubi : one handful
Mustard Seeds/ Rai/ Sasam : 1 tsp
Curry Leaves/ Kadipatta/ Karbevu : 8-10 fresh ones
Cloves/ Lavang : 2 pieces
Tike Sal/ Cinnamon/ Dalchini : 2 pieces of 1 inch each
Green Cardamom/ Yellu/ Ellaichi :1 slit into half.
Sambar Powder : 2 tblsp (I used store bought)
Hing/ Asafoetida Powder : 1 tsp
Salt/ namak/ meeta : to taste
Ghee/ Toop : 4-5 tblsp (I used Cow’s ghee)
Water/ Uddak/ Pani : 6 cups.
** Wash, drain and keep ready all the veggies aside. Bring the water to a boil in a stainless steel vessel, lower the heat to medium and add in the green peas and let cook for 3 minutes then add in the cauliflower and carrots cut to pieces, lower the heat and let it simmer alongside while we prepare for the Upma.
** Heat ghee 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 in plate for garnishing later on.
** Now into the same kadai add in mustard seeds, when they begin to splutter add clove, cinnamon, cardamom, hing, curry leaves and fry for a second or two, now add the sambar powder and fry for another second only, then immediately add barik lapsi and mix well. Fry for 2-3 minutes and then add Bombay rava, mix all well and continue frying on low heat.
** Meanwhile add the cabbage to the simmering water and mix well. I add cabbage towards the end and simmer only for 2-3 minutes, as it cooks up fast and if added earlier gets overcooked and the crunch is lost which we do not like in my home. So be careful with the same, as cooking of veggies should be done simultaneously to avoid overcooking.
** Now add the boiling water with veggies carefully to the rava mixture in the kadai along with salt to taste and mix in well. Keep the flame low as the rava will start spluttering with addition of hot water, so be careful and add on little by little to avoid mishaps. Once all the hot water with veggies has been added mix well, cover and cook on low heat till done.
** Note : Always keep another 1-2 cups of water boiling ready aside to be added to the upma if need be. Usually it is not needed, but sometimes if the rava is of old stock it absorbs more water or may not get cooked well with the mentioned amount of water. Also cooking of veggies in the water also absorbs and lessens the quantity, so adjust accordingly.
** Once the rava has been cooked and done, add in the fried and kept aside cashew nuts as a garnish. You can also add in a handful of cleaned, washed and finely chopped coriander leaves on top of the upma too. I did not have the fresh ones at home and that which I had were not so good, so I avoided adding on the same, but do add them on, tastes great.
** “Vegetable Masala Rava Upma” is done and ready to be served. Always serve Upma/ Upiittu/ Rulav Panna hot with some farsan/ chivda/ mixture as accompaniment along with some fresh curds/ any other side dish like chutney/sambar of your choice. In hometown upma is at times served with sweet beaten rice/ godu povu too and many a times just as it is.
** In my home, though I do serve it for breakfast the ones with addition of vegetable is usually served during lunchtime during the day we observe Upvas/ Upwas/ fasting like on Ekadashi, Krishna Janmashtami, Sankashti and many other days. This time too it was Kartika masa Utpana Ekadashi so I prepared this dish and served with some fries and kokum buttermilk.
** You can make this dish spicier and carry it in a lunch box to office too. Addition of whole Garam Masala is optional and traditional dishes do not include them, in fact original one is without veggies but with inclusion of lots of freshly grated coconut that tastes great too when served with some chooda for accompaniment, try the same too tastes simple but yumz.
** Go ahead and enjoy this variation of spicy vegetable upma with your family and friends on any occasion or on any normal day of your choice. Children those who are otherwise reluctant to eat upma just like how we were during younger days, will love this version as it is close to pulav their favorite dish. Also this is a healthier choice than one prepared with rice.
** Again, a fantastic way of including veggies to our daily diet as it is often seen now that people really do not eat enough of veggies and fruits which is very important for overall health. Veggies add in fiber to our meal making it wholesome and complete. While outside food is fine once in a way, do make it a habit for your children to enjoy home cooked food.
** Here is a common link to all “Upma” dishes posted in my Blog before. They are almost similar, with minute difference and all of them taste really wonderful, so try them out and enjoy a good health with your family and friends ….
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