A classic South Indian breakfast, this savory semolina dish is packed with tender vegetables and fragrant spices. Quick, easy, and satisfying, it's perfect for a wholesome start to your day.
Prep15 min
Cook20 min
Servings4
Serving size: 1 serving
386cal
11gprotein
58gcarbs
12g
Ingredients
1.5 cup Rava (coarse variety, also known as sooji)
A fiery and tangy raw mango pickle from Andhra, bursting with the pungent flavor of mustard. This traditional summer pickle is a beloved South Indian condiment that pairs perfectly with hot rice, ghee, and curd rice.
Fiber-rich Veg Rava Upma with tangy Avakaya pickle – a gut-friendly meal, perfect for busy mornings!
This andhra dish is perfect for lunch. With 581.03 calories and 13.59g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 pcs
Green Chilli
(slit lengthwise or finely chopped)
1 inch Ginger (finely grated)
0.5 cup Carrot (finely chopped)
0.5 cup Green Peas (fresh or frozen)
0.5 cup Green Beans (finely chopped)
3 cup Water (hot)
1.5 tsp Salt (or to taste)
1 tsp Sugar (optional, to balance flavors)
2 tbsp Lemon Juice (freshly squeezed)
3 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
In a heavy-bottomed pan or kadai, dry roast the rava on low-medium heat for 5-7 minutes, stirring frequently. The rava should become fragrant and turn a very light golden color, but not brown. Transfer to a plate and set aside.
2
In the same pan, heat the ghee over medium heat. Add the mustard seeds and wait for them to splutter. Then, add the urad dal, chana dal, and cashews. Sauté for 1-2 minutes until the dals and cashews are light golden and crisp.
3
Add the curry leaves and hing, and sauté for another 10 seconds. Immediately add the chopped onion, green chilies, and grated ginger. Sauté for 2-3 minutes until the onions become soft and translucent.
4
Add the chopped carrots, green peas, and green beans to the pan. Sauté for 3-4 minutes until the vegetables are slightly tender-crisp.
5
Pour in 3 cups of hot water, add salt and sugar (if using). Stir well and bring the mixture to a rolling boil.
6
Reduce the heat to low. While stirring continuously with a whisk or spoon, slowly pour the roasted rava into the boiling water in a steady stream. This is crucial to prevent lumps. Continue mixing until the rava absorbs the water and the mixture thickens.
7
Cover the pan with a tight-fitting lid and cook on the lowest heat for 4-5 minutes. This allows the rava to steam and cook through completely.
8
Turn off the heat and let the upma rest, covered, for another 5 minutes. After resting, open the lid and gently fluff the upma with a fork. Stir in the fresh lemon juice and chopped coriander leaves. Serve hot.
195cal
3gprotein
11gcarbs
17gfat
Ingredients
1 kg Raw Mangoes (Use firm, sour, dark green variety. Cut into 1-inch pieces with the kernel shell.)
150 g Mustard Seeds (To be ground into a coarse powder.)
150 g Red Chilli Powder (Use a spicy variety like Guntur for authentic heat.)
150 g Rock Salt (Or non-iodized crystal salt. Iodized salt can darken the pickle.)
100 g Garlic Cloves (Peeled but left whole.)
500 ml Sesame Oil (Also known as gingelly oil. Use cold-pressed for best results.)
25 g Fenugreek Seeds (Use whole seeds.)
2 tbsp Turmeric Powder
1 tsp Asafoetida (Also known as Hing.)
25 g Kala Chana (Optional, for added texture and flavor.)
Instructions
1
Prepare the Mangoes (Crucial Step)
Wash the raw mangoes thoroughly under running water. Wipe each mango completely dry with a clean, absorbent cloth. There should be absolutely no moisture left.
Chop the mangoes into 1-inch pieces. Traditionally, the hard inner shell of the kernel (tenka) is retained with the piece, as it adds a unique flavor. Discard the soft kernel inside.
Spread the mango pieces on a dry cloth or tray in a single layer. Let them air dry under a fan for 1-2 hours to eliminate any residual surface moisture. This step is critical for preventing spoilage.
2
Prepare the Spice Mix (Masala)
Ensure your grinder jar is completely dry. Add the mustard seeds and grind them to a coarse powder. Avoid over-grinding, which can make it bitter.
In a large, completely dry bowl or basin, combine the coarse mustard powder, red chilli powder, rock salt, turmeric powder, whole fenugreek seeds, peeled garlic cloves, and kala chana (if using).
Mix these dry ingredients thoroughly with a dry spoon until evenly distributed.
3
Combine Mangoes and Spices
Add the air-dried mango pieces to the spice mix in the basin.
Using clean, dry hands or a large dry spoon, toss everything together gently but thoroughly until every mango piece is evenly coated with the masala.
4
Temper and Add the Oil
In a small pan, gently heat the sesame oil on low heat until it is just warm to the touch. Do not let it smoke or become hot.
Turn off the heat. Add the asafoetida (hing) to the warm oil and give it a quick stir. This infuses the oil with its aroma.
Allow the oil to cool down completely to room temperature. This may take 20-30 minutes.
Pour the cooled, infused oil over the mango and spice mixture. Mix thoroughly until the oil is well incorporated.
5
Store and Cure the Pickle
Carefully transfer the pickle mixture into a sterilized, completely dry ceramic jar (bharani) or a glass jar. Do not fill it to the brim; leave about 2 inches of space at the top.
Cover the mouth of the jar with a clean, dry muslin cloth and secure it with a string. Do not use an airtight lid for the first 3 days.
For the next 3 days, once a day, use a long, clean, and dry spoon to mix the pickle from the bottom up. This ensures all pieces are submerged in the oil and spices.
By the 4th day, the mangoes will have released their juices, creating more brine, and a layer of oil will float on top. This oil layer is a natural preservative.
Taste a tiny bit of the masala. If needed, you can add more salt at this stage. Secure the jar with its airtight lid and store it in a cool, dry place.
Let the pickle cure for at least 2 weeks before consumption for the flavors to mature and the mango pieces to soften slightly. It will taste even better after a month.
