Mango Rava Upma Recipe – Authentic South Indian Breakfast Idea

Last Updated on 2 months by Neha Deshmukh

Mango Rava Upma Recipe – Authentic South Indian Breakfast Idea

Hey everyone! If you’re anything like me, you’re always on the lookout for quick, delicious, and slightly different breakfast ideas. And let me tell you, this Mango Rava Upma is a total game-changer. It’s a South Indian classic with a sweet and tangy twist – perfect for those warm summer mornings when you want something light yet satisfying. I first made this when mangoes were in peak season, and it quickly became a family favorite!

Why You’ll Love This Recipe

This Mango Rava Upma isn’t just tasty; it’s incredibly easy to make. It comes together in under 30 minutes, making it ideal for busy weekdays. The combination of the savory upma with the sweetness of mango is just chef’s kiss. Plus, it’s a fantastic way to use up those slightly tart, unripe mangoes. Trust me, you’ll be making this again and again!

Ingredients

Here’s what you’ll need to whip up this delightful breakfast:

• 0.5 cup unripe mango, peeled and grated (about 100g)
• 0.75 cup roasted semolina/rava (about 150g)
• 1 onion, chopped
• 6 green chilies, chopped (adjust to your spice preference!)
• 0.25 teaspoon turmeric powder (about 1g)
• Salt to taste
• 2 tablespoons oil (about 30ml)
• 0.5 teaspoon mustard seeds (about 2.5g)
• 1 teaspoon urad dal (split black lentils, about 5g)
• 1 teaspoon chana dal (split chickpeas, about 5g)
• 1 sprig curry leaves (about 10-12 leaves)

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Roasted Rava: Using roasted semolina is key here. It gives the upma a lovely nutty flavor and prevents it from becoming sticky. If you only have unroasted rava, dry roast it in a pan for a few minutes until lightly golden and fragrant.
• Raw Mango: You want a mango that’s still firm and tart – not sweet and ripe. The slightly sour flavor balances the savory elements beautifully. Look for the green, unripe variety.
• South Indian Tempering: That mustard seed, urad dal, and chana dal combo is everything in South Indian cooking. Don’t skip it! It creates a wonderfully aromatic base for the upma.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and grate your raw mango. Set it aside – we’ll need it shortly.
2. Heat 1 tablespoon of oil in a kadai (a deep frying pan) over medium heat. Once hot, add the mustard seeds. Let them splutter – that’s how you know they’re ready!
3. Now, add the urad dal and chana dal. Sauté for a minute or two until they turn golden brown.
4. Toss in the curry leaves and chopped green chilies. Sauté for another 30 seconds until fragrant.
5. Add the chopped onion and sauté until it becomes translucent and softened.
6. Stir in the grated mango, salt, and turmeric powder. Sauté for about 2 minutes, until the mango starts to soften slightly.
7. Now for the rava! Add the roasted semolina to the mango mixture and mix well to coat everything.
8. Pour in 2 cups of water (about 480ml). Bring the mixture to a boil on high heat, stirring constantly to prevent lumps.
9. Once boiling, reduce the heat to medium, cover the kadai, and let it cook for 5-6 minutes. The upma will thicken as it cooks.
10. Finally, drizzle the remaining 1 tablespoon of oil over the upma and mix well. This gives it a nice sheen and extra flavor.

Expert Tips

• Don’t Overcook: Overcooked upma can become mushy. Keep a close eye on it and stop cooking when it reaches a porridge-like consistency.
• Stir Constantly: Especially when you first add the water, stir continuously to prevent lumps from forming.
• Adjust Water: The amount of water needed may vary slightly depending on the rava. If the upma is too thick, add a splash more water. If it’s too thin, cook for a bit longer.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply use vegetable oil instead of ghee for a completely plant-based version.
• Gluten-Free: This recipe is naturally gluten-free, as long as your semolina is certified gluten-free.
• Spice Level Adjustment: My family loves a good kick, so I usually add 6 green chilies. But feel free to reduce the number or remove them altogether if you prefer a milder flavor.
• Summer Special: When mangoes are at their peak, use extra grated mango for an even more intense flavor! My friend, Priya, adds a pinch of cardamom powder too – it’s divine.

Serving Suggestions

Serve this Mango Rava Upma hot, straight from the kadai! It pairs beautifully with:

• Coconut chutney (a classic!)
• Sambar
• A dollop of yogurt

Storage Instructions

While this upma is best enjoyed fresh, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of water to restore its texture.

FAQs

Let’s answer some common questions:

• Is this upma better with roasted or unroasted rava? Definitely roasted! It adds so much flavor and prevents stickiness.
• What kind of mango is best for this recipe? A firm, tart, unripe mango is ideal.
• Can I make this upma ahead of time? It’s best enjoyed fresh, but leftovers can be stored and reheated.
• What is the best chutney to serve with mango rava upma? Coconut chutney is the traditional pairing, but sambar is also delicious.
• How do I adjust the sweetness in this upma? This recipe isn’t meant to be overly sweet. The tartness of the mango provides balance. If you want a touch more sweetness, you can add a tiny pinch of sugar.

Enjoy making this delicious and unique breakfast! Let me know in the comments how it turns out for you. Happy cooking!