Some dishes bring comfort and having them bring back lots of fond memories. For me, Uppumavu is that dish. A classic Kerala breakfast staple, often served with kadala curry (black chickpea curry), it’s as simple as it is satisfying. But it wasn’t always a regular on our table.
Growing up, breakfast was mostly mum’s department. Unlike today, where most families rely on cereals due to their busy lifestyles, we had a different homemade dish every day—idli, appam, dosa, puttu, and more. But mum wasn’t the biggest fan of uppumavu, so it made only rare guest appearances.
Dad, though? He loved it. And he used to make uppumavu mostly for teatime or early dinner. His version was hearty, flavorful, and made with a kind of quiet joy that you could taste in every bite. Event today we prepare it together whenever we visit each other.
Over time, I realized something beautiful about this dish: you enjoy cooking it as much as you enjoy eating it. Maybe that’s why dad’s uppumavu always felt special. It wasn’t just the ingredients—it was the love.
Another vivid memory is from our hometown temple during the annual Shashtampattu festival—a beautiful celebration narrating stories about Lord Ayyappa. On this day in our temple, dinner for all devotees was a tradition: a simple but soul-satisfying meal of uppumavu and kadala curry. Shared in that sacred space, it always felt like a blessing on a plate.
So today, as I made uppumavu again, I was struck by its ease, versatility, and all these memories. So here I am sharing the version of Uppumavu i made today.
Uppumavu
A comforting dish made with roasted semolina and vegetables, flavored with coconut oil and curry leaves—perfect for breakfast, dinner, or teatime.
Ingredients
- 1 tbsp coconut oil
- 1 tsp mustard seeds
- 2 dry red chillies
- A few curry leaves
- 1 small red onion, finely chopped
- 1 inch ginger, grated
- 2 green chillies, slit
- ½ cup carrots and beans, finely chopped
- 1 tsp salt (adjust to taste)
- 1 cup roasted semolina (rava)
- 3 cups boiling water
- 1 tbsp ghee or coconut oil (for finishing)
- Extra curry leaves & green chillies for garnish (optional)
Instructions
- In a heavy-bottomed pan, heat coconut oil. Add mustard seeds, let them splutter.
- Toss in red chillies and curry leaves.
- Sauté onion, ginger, and green chillies until translucent.
- Add chopped vegetables, salt, and sauté for a minute.
- Stir in semolina and roast for 1–2 minutes.
- Reduce flame. Slowly add boiling water, stirring constantly.
- Taste and adjust salt. It will look slightly runny—this is normal.
- Stir until thickened, cover, and cook for 3–4 minutes.
- Turn off heat. Drizzle ghee or coconut oil. Add garnishes if using.
- Cover and let it rest for 5 minutes. Fluff and serve warm.
Enjoyed Uppumavu (Upma)?
If this recipe brought back memories—or made you fall in love with uppumavu for the first time—don’t forget to share it with your fellow food lovers. Do share pictured of your dish on instagram and tag me at @platefullofyumm! Try it, tweak it, and make it your own. And if you grew up eating uppumavu too, I’d love to hear your stories in the comments below. 💬👇