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Mint Upma | Green Upma with Mint and Coriander

Regular upma upgraded! 😄 Freshly ground mint, coriander and green chilli paste stirred into a classic rava upma base — transforming it into something fresh, herby and incredibly flavourful. Same comfort, elevated taste! Perfect for busy mornings. Serve hot with curd or coconut chutney. An upma fan's upgrade! 🌿🔥🤍
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Prep Time 5 minutes
Cook Time 10 minutes
Course: Breakfast, Main Course
Cuisine: SOUTH INDIAN
Ingredients Equipment Method Video Notes

Ingredients
  

  • To grind:
  • Handful mint leaves
  • Little coriander leaves
  • 3 green chillies
  • For upma:
  • Oil as needed
  • Mustard seeds
  • Channa dal
  • 2 onions chopped
  • 1 tomato chopped
  • Salt to taste
  • 1 cup rava dry roasted
  • 2.5 cups hot water
  • Ghee to finish

Equipment

  • pan

Method
 

  1. Grind mint leaves, coriander leaves and green chillies into smooth paste. Keep aside.
  2. Dry roast rava on medium flame till slightly golden and fragrant. Keep aside.
  3. Heat oil in pan. Add mustard seeds and channa dal. Let splutter.
  4. Add chopped onions. Sauté well.
  5. Add chopped tomato. Cook till soft.
  6. Add ground mint paste, salt and little water. Cook for few minutes.
  7. Pour 2.5 cups hot water. Bring to boil.
  8. Reduce flame. Slowly add roasted rava while continuously mixing.
  9. Mix well till rava and water are fully combined.
  10. Close and cook till upma is done.
  11. Finish with ghee and mix well.
  12. Serve hot with curd or coconut chutney!

Notes

Dry roast rava before using — prevents lumps and gives better flavour!
Always use HOT water — not cold!
Add rava slowly while stirring continuously on reduced flame.
Cook mint paste properly before adding water — removes raw smell.
2.5 cups water for 1 cup rava — perfect ratio!
Generous ghee at the end — makes it extra delicious! 🧈
Best eaten hot immediately.
Add vegetables like peas or carrots for extra nutrition!