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  • 1/2 cup semolina
  • 2 tablespoons ginger, chopped
  • 2 tablespoons shallots
  • 1/4 cup butter
  • 3 to 4 thin slices chili (green or red)
  • 2 cups coconut milk
  • 2 cups water
  • 2 teaspoons onion seed
  • 2 teaspoons cumin
  • 1 spring curry leaf
  • 3 kokums (Indian plums), sliced
  • salt, to taste
  • vegetables (any in season)


  1. Dry roast 1/2 cup semolina (rava) with butter until it just begins to turn brown, and then keep aside.
  2. Heat up butter in a large saucepan.
  3. Add onion seeds (nigella seeds), curry leaf and cumin and wait until it sputters. Then add ginger, chilies and chopped shallots and cook until translucent.
  4. Add vegetables of your choice, salt, 2 cups of water, 2 cups of coconut milk and bring to boil.
  5. Add the roasted rava turn down the heat, and mix quickly to avoid lumps forming.
  6. The upma is done when all the water is absorbed by the rava.
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