Godhuma Rava Upma

🔥 Prep

• Measure out 200 g broken wheat and set aside.
• Peel and finely chop 1 onion.
• Roughly chop 100 g mixed vegetables (e.g., carrot, peas, beans).
• Slit 2 green chillies lengthwise.
• Grate 1 tsp ginger.
• Measure 1 tsp mustard seeds, 1 tsp urad dal, and 10 curry leaves.
• Measure 2 tbsp oil, 500 ml water, and 1.25 tsp salt.

🔥 Cook

• 1. Heat 2 tbsp oil in a deep pan over medium-high heat until shimmering.
• 2. Add 1 tsp mustard seeds and let them splutter for 10 seconds.
• 3. Add 1 tsp urad dal and fry until it turns light golden, about 15 seconds.
• 4. Add 10 curry leaves and sauté for 5 seconds until fragrant.
• 5. Add the grated ginger and slit green chillies; sauté for 30 seconds.
• 6. Add the chopped onion and cook over medium heat for 3–4 minutes until translucent.
• 7. Add the chopped mixed vegetables and stir‑fry for 2 minutes.
• 8. Add the 200 g broken wheat and toast, stirring continuously, for 3–4 minutes on medium heat until it emits a nutty aroma.
• 9. Pour in 500 ml water, add 1.25 tsp salt, and stir to combine.
• 10. Increase heat to high and bring the mixture to a boil, about 2 minutes.
• 11. Once boiling, reduce heat to low, cover the pan, and simmer for 8–10 minutes or until the water is fully absorbed and the wheat is tender.
• 12. Turn off the heat and let the upma rest, covered, for 2 minutes to finish steaming.
• 13. Fluff gently with a fork before serving.

🔥 Serve

• Transfer the hot Godhuma Rava Upma to a serving bowl.
• Garnish with a few fresh curry leaves and a drizzle of ghee if desired.
• Serve alongside coconut chutney, lemon wedges, and plain yogurt or pickle.
• Enjoy hot for breakfast or a light meal.