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Main Course

Rava Upma (Step By Step Photos)

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

Ingredientsfor 2 servings

Sooji I cup
1 Onion
2 Chilli
Curry leaves, to taste
Mustard, to taste
Toor dhal (black gram can — optional, also be added if desired

Preparation

Step 1
Chop onions, cut chilli length wise and clean the curry leaves.
Step 2
Pour oil into a kadai and heat it and add mustard and wait till spurts. Then add the toor dhal and fry till the color changes to brown.
Step 3
Add the chopped onion, chilli, curry leaves and salt and Let it cook for 2 minutes.
Step 4
Add water.
Step 5
When the water boils add sooji.
Step 6
Keep stirring, else the sooji will not Stir everything together thoroughly and be like small balls. Let it cook for about a minute.
Step 7
Goes well with chatni, sauce or sugar.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.

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Main Course

Rava Upma (Step By Step Photos)

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

Ingredientsfor 2 servings

Sooji I cup
1 Onion
2 Chilli
Curry leaves, to taste
Mustard, to taste
Toor dhal (black gram can — optional, also be added if desired

Preparation

Step 1
Chop onions, cut chilli length wise and clean the curry leaves.
Step 2
Pour oil into a kadai and heat it and add mustard and wait till spurts. Then add the toor dhal and fry till the color changes to brown.
Step 3
Add the chopped onion, chilli, curry leaves and salt and Let it cook for 2 minutes.
Step 4
Add water.
Step 5
When the water boils add sooji.
Step 6
Keep stirring, else the sooji will not Stir everything together thoroughly and be like small balls. Let it cook for about a minute.
Step 7
Goes well with chatni, sauce or sugar.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.