Vegetable Upma

"Amma, the upma is very yummy...I'm wondering who made it"...This is the statement that Surya made while eating upma last evening. What better praise than the one received from my little boy!!

As a south Indian, I've detested rava upma for as long as I remember. Well, there are exceptions to everything in this world. Vegetable rava upma is one of those exceptions. Hot and spicy, served with coconut chutney, it is a dish that I have seen being served as a breakfast or snack option during weddings and other functions. Yet, extremely easy and quick to make - no wonder it is a staple dish cooked by most south Indians!!

Ingredients:
Finely chopped veggies of your choice - 1 cup
Finely slit onions - 3 tbsp
Chopped tomatoes - 3 tbsp
Rava roasted in a teaspoon of ghee - 2 cups
Water for boiling - 2 to 3 cups

For seasoning:
Urad dal, mustard seeds, channa dal - A tsp each
Oil as required

To grind without water:
One tomato
Green chillies as per taste
Ginger - a generous piece
Coriander leaves
Curry leaves

Method:

• Heat oil in a kadai and temper the ingredients listed under 'Seasoning'
• Add the onions and saute until it becomes translucent
• Add the chopped tomato and ground paste and fry for a few minutes
• Toss in the veggies and keep it covered for a few minutes
• Then add salt and turmeric powder
• Add water. (Adjust amount of water as per consistency of upma required)
• Allow the water to boil.
• Then add the roasted rava while continuously stirring the water. Else lumps will be formed.
• Keep the vessel covered with a plate. 
• Finally, add a tbsp of ghee and mix well. Serve with coconut chutney.