Rava Upma

Upma is what South Indians make when they want something warm and satisfying in a hurry. Roasted semolina is cooked with onions, green chilies, and a shower of curry leaves until it turns into a soft, savory porridge that steams on the plate. Every region has its twist, but the version with peanuts and a squeeze of lemon is the classic that never fails.

Toasty, tender, and ready in minutes

Good upma has a toasty nuttiness from roasting the rava, with tender grains that are soft but never gluey. The tempering of mustard seeds, chana dal, and curry leaves gives it a lively crunch, and a squeeze of lemon brightens the whole bowl. It is honest, homely food that tastes like a hug on a busy morning, and it is ready before the coffee finishes brewing. Leftovers reheat beautifully with a splash of water the next morning, though it rarely survives that long in most homes.

Craving more? Explore all South Indian Kitchen recipes.

South Indian recipes →