Mango upma recipe, raw mango rava upma

Mango upma recipe - Raw mango is added to the classic rava upma to make a tangy, delicious and flavourful breakfast.

If you are looking for an interesting mango recipe, you should make this for a wonderful south Indian breakfast.

I think this mango rava upma should be best when paired with coconut chutney.

You have to add more chillies to balance the tanginess so that it does not overpower the other tastes.

We are cooking mangoes first and adding semolina to it and cook together so that the mango flavour and taste blends in the procedure.
If you want more mango recipes, do check it out here.

Mango upma step by step

1. Peel off the skin of mango, grate it.

2. Heat 1 tablespoon oil in kadai, temper with mustard, urad dal and chana dal, curry leaves. Add chopped onions and fry till transparent.

3. Add grated mango, salt and turmeric. Saute till soft (2 mins).

4. Add roasted rava and mix well. Add 2 cups water.

5. Boil in high flame until it resembles porridge.

6. Cook covered for 5-6 mins in medium flame. Drizzle remaining oil and mix well.

Enjoy mango upma hot with coconut chutney or as such too it tastes good.

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5 from 1 vote

mango upma recipe

Raw mango is added to the classic rava upma to make a tangy, delicious and flavourful breakfast. If you are looking for an interesting mango recipe, you should make this for a wonderful south Indian breakfast.

Course Breakfast

Cuisine Indian, South Indian

Prep Time 10 minutes

Cook Time 15 minutes

Servings 2 people

1x2x3x

Cup measurements

Ingredients

• ½ cup Mango unripe, grated
• ¾ cup Semolina/ rava roasted
• 1 Onion
• 6 Green chilli
• ¼ teaspoon Turmeric
• Salt - as needed

To temper

• 2 tablespoon Oil
• ½ teaspoon Mustard
• 1 teaspoon Urad dal
• 1 teaspoon Chana dal
• 1 sprig Curry leaves

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Instructions

• Peel off the skin of mango, grate it.
• Heat 1 tablespoon oil in kadai, temper with mustard, urad dal and chana dal. Add curry leaves.
• Add grated mango, salt and turmeric. Saute till soft (2 mins).
• Add roasted rava and mix well. Add 2 cups water.
• >Boil in high flame until it resembles porridge.
• Cook covered for 5-6 mins in medium flame. Drizzle remaining oil and mix well.

Notes

• You can add peanuts while tempering.
• Onion can be skipped and ⅛ teaspoon asafoetida can be used while tempering.
• Make sure to add more chillies to balance the taste.

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