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| Upma with Phova Chutney(Rulav or Uppittu) |
Rulav, Upma, Sajjige, or Uppittu is a classic South Indian breakfast made with semolina (rava/sooji), fresh coconut, and a flavorful tempering of ghee, green chili, and curry leaves. This healthy and comforting dish is loved for its quick preparation, rich flavor, and soft, fluffy texture, making it a staple for those searching for authentic Indian breakfast recipes or simple tiffin ideas.
In this blog, you’ll find a step-by-step method for making perfect upma using semolina cooked in fragrant ghee with green chili, curry leaves, and a hint of sweetness that gives it a signature Konkani twist. The recipe provides the ideal rava-to-water ratio for soft and fluffy results and explains key techniques such as roasting the rava to prevent stickiness and minimizing spluttering when adding hot water.
Whether called upma, rulav, uppittu, or sajjige, this dish is a beloved staple in South Indian households. It can be enjoyed as a light breakfast, a quick evening tiffin, or even a comforting meal when paired with pickle, chutney, or banana. Its simplicity, relying on just a few basic ingredients, makes it both easy to prepare and perfect for busy families.
Serves: 2
Ingredients:
- Semolina (thin rava) - ½ cup
- Water - 1½ cups (can add up to 2 cups)
- Ghee (or oil) - 3 tbsp
- Mustard seeds - ¼ tsp
- Urad dal - 1 tsp
- Green chili (less spicy) - 1
- Curry leaves - 1 sprig
- Salt - ½ tsp
- Sugar - 1 tsp
- Freshly grated coconut - 2 tbsp
- Coriander leaves (chopped) - 2 tbsp
- Roasted cashew nut in ghee - 2 tbsp (optional)
Method:
- Boil the water: In a separate vessel, boil 1½ cups water (you may add up to 2 cups depending on desired consistency). Once it boils, switch off the flame.
- Preparing the tempering: Heat a thick-bottomed pan and add 3 tbsp ghee (or oil). Once hot, add ¼ tsp mustard seeds, let them splutter, then add 1 tsp urad dal, 1 green chili, and 1 sprig curry leaves. Fry them on low flame. Add the semolina and roast it on low flame until you get a nice aroma. Roasting semolina prevents the upma form turning sticky (skip roasting if using Khandwa rava). Season it with ½ tsp salt and 1 tsp sugar. Stir everything well.
- Mix the rava and water: Carefully pour in the hot water to the pan (Tip: Turn off or keep the flame low while pouring water to avoid spluttering).
- Cook the upma: Cover with lid and let it cook on low flame until the rava absorbs water and becomes soft and fluffy.
- Finish and Garnish: Switch off the flame. Add 2 tbsp freshly grated coconut and 2 tbsp chopped coriander leaves. Mix gently and serve hot.
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