Mixed Vegetable Uppit (or Upma) is a savory South Indian dish made from semolina (rava) and a colorful mix of vegetables. It’s a nutritious and flavorful breakfast option that is quick to prepare, making it perfect for busy mornings or a light meal.
While Avarekalu Uppit is my family’s favorite style, this mixed vegetable version is the one I prefer to serve when I have guests over for brunch or lunch. The vegetables and the spice powder gives it that extra bit of dressy deliciousness.
Mixed Vegetable Uppit
Ingredients
- 1/2 Medium Yellow onion diced finely
- 1 large Carrot diced
- 20 Green beans diced. Adjust quantity if you prefer
- 1/2 cup Green peas frozen
- 3 tbs Vegetable or Canola oil
- 1/2 tsp Black mustard seeds
- 1.5 tsp Urad dal
- 1.5 cups Roasted upma mix or medium coarse rava (300 g)
- 10 Curry leaves
- 2 tbsp Cilantro chopped
- 1.5 tbsp Fresh grated coconut either grated fresh, or frozen
- 1.5 tsp Homemade Palyada Pudi or Store bought Vangibhath powder Adukale or MTR are popular store brands. Adjust based on the spice level.
- 1.5 tsp Salt 10 g to taste
- 4.5 cups Water
- 1 tbsp Ghee optional
Instructions
- Gather and prep all the ingredients for the uppit.
- If using unroasted rava, dry roast it in a saucepan for a few minutes until it turns fragrant. Stir continuiously and be careful not to let it burn.
- Heat the oil in a wide saucepan or kadai and add the mustard seeds. It’s ok to add the seeds when the oil is heating up. Cover the saucepan and wait for the seeds to pop.
- When the popping stops, lower the heat and add the urad dal, green chilis, and curry leaves. Stir for a minute until the urad dal turns golden brown.
- Add the chopped onions and half the salt and cook for a few minutes, while stirring, until the onions turn translucent. Do not rush this step.
- Add the chopped carrots and green beans and stir until they are combined. Cover and cook on a lower heat until they are fork tender. The vegetables should cook in their own juices. However, be careful not to let them burn at the bottom. Add 1-2 tbsp of water if needed and cover again.
- When the vegetables are cooked, add the palyada pudi and half the salt, and stir to combine with the vegetables. I have listed an approximate quantity for the spice powder, but the best way to get this right is to taste and adjust based on your preference.
- Add the roasted upma mix or roasted rava and stir for a minute to combine the rava and it is heated through.
- Add the rest of the salt and stir to combine.
- Add the 4 cups of boiling water to the rava mix now. The uppit will bubble up aggressively for a few secionds if your pan is really hot. Stir the mixture until everything is evenly distributed.
- Cook the uppit while stirring for another 2-3 minutes until the water is absorbed and the rava becomes soft. If the uppit seems to be too dry before the rava is fully cooked, add a half cup of water and stir some more. You will have to use your judgement based on how soft you want your uppit.
- Taste and adjust the salt and palyada pudi at this stage.
- Turn the heat off, and add the ghee. Stir to combine and cover the saucepan and let the uppit rest for at least 5 minutes.
- Garnish with chopped cilantro and fresh grated coconut and serve hot.
Notes
Leftovers can be stored in the refrigerator.
Reheat and break up any lumps that form in the uppit when it turns cold.
Reheat and break up any lumps that form in the uppit when it turns cold.