Ever thought a bright squeeze of lemon could turn humble rava into your favorite quick meal?
This Lemon Upma, also known as Rava Pulihora in Andhra, combines tangy, spicy, and aromatic notes into a fluffy, one‑pot wonder—perfect for you need a breakfast, a quick tiffin box treat, or a light dinner, this recipe has your back. Let’s dive in!
Why You’ll Love Lemon Upma
- Lightning‑Fast Prep: Ready in under 15 minutes—ideal for busy mornings or impromptu guests.
- Feel‑Good Flavors: Lemon’s zing boosts digestion, while curry leaves and chilies add metabolism‑friendly heat.
- Customizable Heat: Adjust green chilies or skip the chilies for a milder, kid‑friendly version.
- No Lumps, All Love: Dry‑roasting the rava keeps each grain separate and fluffy.
Ingredients Breakdown
- Rice Rava: Light, gluten‑free base that soaks up flavors beautifully.
- Lemon Juice: Bright acidity that aids digestion and adds freshness.
- Peanuts & Dals: Crunchy texture with an extra protein punch.
- Mustard & Cumin Seeds: Add a nutty aroma and support gut health.
- Curry Leaves: Fragrant, antioxidant‑rich leaves native to South India.
- Turmeric: Anti‑inflammatory boost with sun‑lit color.
💡 Pro Tip: Always dry‑roast the rava until it smells nutty—this prevents a gummy texture and keeps the grains separate.
How It All Comes Together
First, dry‑roast the rice rava on low heat until it turns a light golden and releases that irresistible aroma. Transfer it out so it stays crisp. In the same pan, bring water to a boil with salt, turmeric, and a splash of oil. As the bubbles rise, slowly sprinkle the roasted rava in, stirring constantly so no lumps form. Cover and simmer for five minutes—soon, you’ll see a perfectly fluffy bed of spiced grains.
Next, stir in fresh lemon juice—the magic that defines this Pulihora. Let it rest off‑heat to let the tang set in. Meanwhile, heat oil for the tempering: toss in peanuts, chana and urad dal, mustard and cumin seeds until they sputter. Follow with slit green chilies, dried red chilies, and curry leaves for that final aroma burst. Pour this sizzling tempering over the upma, give it one last gentle fold, and you’re ready to dig in.
What Goes Along
- Papads or Fryums: Light crunch complements the soft upma.
- Coconut Chutney: Creamy, cooling dip balances the tang.
- Plain Yogurt: A dollop of yogurt adds creaminess and extra protein.
How to Serve
Scoop the Lemon Upma onto warm plates, garnish with a few extra fried peanuts and a lemon wedge. It makes a colorful, mouth‑watering spread straight from your kitchen to the table.
Packing & Leftovers
- Lunchbox Hero: Cools quickly—pack in an airtight container once lukewarm.
- Reheat: Microwave or steam gently with a sprinkle of water to restore fluffiness.
Party & Bulk Prep
- Scale Easily: Multiply ingredients for buffet‑style service.
- Keep Warm: Use a chafing dish on “warm” setting to maintain texture.
Bright, tangy, and impossibly easy, this Lemon Upma (Rava Pulihora) will become your go‑to for quick meals and lunchboxes alike. Try it today, and let that citrusy sunshine power your day!
Lemon Upma
Description
This Andhra-style Lemon Upma, also known as Rava Pulihora, is a bright, tangy twist on traditional upma made using rice rava. It's light, fluffy, and full of bold South Indian flavors—thanks to a zesty dose of fresh lemon juice and a crunchy, aromatic tempering of peanuts, dals, and spices. Whether you're looking for a quick tiffin idea, an easy breakfast, or a light dinner, this one-pot dish comes together in minutes and is naturally vegan and gluten-free. The balance of spice, citrus, and texture makes it incredibly satisfying, yet gentle enough for any time of day.
Ingredients
For Tempering
Instructions
Prep Work
-
Roast rava
Dry‑roast the rava on low heat until you smell an aromatic, nutty fragrance.
-
Juice lemons
Squeeze lemons over a small bowl, removing seeds.
-
Slit chillies & wash leaves
Slit green chillies, break red chillies, and rinse curry leaves.
Method
-
Boil seasoned water
Bring water to a boil, then stir in salt, turmeric, and oil
-
Cook the rava
Gradually add the roasted rava while stirring constantly so it never gets lumpy; cover and let it steam for 5 minutes.
-
Add lemon juice
Add in the fresh lemon juice, toss gently, and let the flavors meld off the heat the stove and cover with lid. -
Prepare the tempering
In a small pan, heat tempering oil then crackle add peanuts, dals, mustard, and cumin until they pop; add chillies and curry leaves, sauté briefly -
Combine & serve
Pour the hot tempering over the upma, mix through, and dish out straight away
Equipment
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Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 210kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 1g5%
- Sodium 420mg18%
- Total Carbohydrate 28g10%
- Dietary Fiber 2g8%
- Sugars 1g
- Protein 5g10%
- Vitamin C 12 mg
- Calcium 20 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
