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Carrot-Coconut Upma

This is a breakfast dish you can prepare in just 15 minutes!  Adding carrots and coconut makes the ‘Upma’ delicious.  If the rava is really fresh, no need to dry roast it before making the ‘Upma’.

I am sending this recipe for the event: “15 minute Cooking!” hosted by Mahima of ‘Indian Vegetarian Kitchen“.

Ingredients

Semolina/Rava/Sooji – 1 cup

Water – 1 1/2 cups

Onion – 1 medium sliced

Carrot – 1 small chopped

Coconut – 1/4 cup grated

Ginger – 1″ piece chopped

Green chillies – 2 chopped

Curry leaves – 1 sprig

Mustard seeds – 1/2 tsp

Black gram/Urad dhal – 1 tbsp

Bengal gram/Chana dhal – 1 tbsp

Salt – to taste

Ghee – 1 tsp

Oil – 3 tsp

Method

In a non-stick pan, lightly roast the rava on low flame.  Keep aside.  Heat oil and ghee together in a pan and splutter mustard seeds.  Add the dhals and fry for a few seconds.  Then add carrots, onions, ginger, green chillies and curry leaves.  Fry till the onions are transparent.  Now add water, grated coconut and salt.  When it boils, lower the flame and slowly add the rava and keep on stirring till all the water is absorbed.  See that no lumps are formed.  Serve with bananas.  Kids will like to eat it with sugar and pappads!

Related Recipes:

  1. Rice Sevai Upma
  2. Muttakuzhalappam (Coconut Pancake)
  3. Cabbage-Carrot Thoran
  4. Easy Mini Vattayappams
  5. Raw Mango in Coconut Milk (Manga Curry)
Tags: carrot upmacoconut upmaindian breakfast recipesrava upmaupma recipesvegetable upma
Lissie: A daughter, wife, mother, sister, and a mother-in-law. A post graduate, housewife, business woman and a missionary.
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