Rava Coconut Upma

Here is a good breakfast item for Autumn when pitta is aggravated


tbsp ghee
1tbsp urad dahl
1tbsp chana dahl
1/2 tsp black mustard seeds

1 Onion Minced
1 Carrot ground
1 small piece fresh ginger
1 pinnate curry leave (Murraya koenigii)
Salt to taste (less salt)

3 Tbsp fresh ground coconut (from a brown coconut, I know the young coconut it popular but it is not that. Dried shredded coconut also works but is not as good. In my experience the fresh coconut flesh does not really work for this recipe)

2 1/2 cups water
Salt to taste
1 cup semolina
1/4 cup coriander leaves minced


Heat pan and after warm put ghee in.
When warm and melted put in mustard seeds, chana and urad dahls to cook until brownish in color.
When browned add the onion and saute for a little while to cook the onion thoroughly
Then add the rest of the veggies and up to the curry leaves.
Saute for a 4 minutes
Add the coconut, and the water and cook for several minutes
Here is the trick, stir while adding the rava/semolina to keep it from clumping
Cover pan with lid
Wait for a minute then turn the heat all the way to its lowest setting to simmer about 5 minutes then shut off.
Wait 3 more minutes and its done.
Add the corianderleaves and mix

3 thoughts on “Rava Coconut Upma

  1. Yum. Made this today with cumin, fennel, coriander seeds and turmeric instead of mustard seeds because of its pungency.. wanting to play it safe with my pitta problems (herpes, etc). Very nice. Thanks for the recipe

  2. Hello. I am new to the blog. Thank you for all the effort you took all the years. Very much appreciated.

    I started reading your first posts (2012) to get the bigger picture of what you are offering here but I get more and more lost in my understanding of Ayurveda, Yoga and health in general.
    I am living in Germany and autumn arrives here. Would you also recommend such a recipe for Germans or should we better look out for seasonal and regional food? I am very confused what to eat right now. I have been traveling in India from December to May and met some Ayurvedic doctors. They said my Dosha is Vata Pitta. Is there anything to consider in German autumn?

    • Welcomen Andreas.
      Explain what you mean by getting lost.
      Yes, Problematic. I totally get the whole thing.
      Eat local yet what is local at that time of year has nothing to do with what is proper seasonally. And then add ones own dosha into it and wow, what do we do if we are outside of India.
      What if your an Inuit living up in the Arctic circle?

      Yes, coconuts do not grow in Germany do they?
      This means I am supposed to make recipes for each place on the planet that work for autumn?
      Or just Germany?
      Such as Ireland where the diet consists of potatoes with everything…. when the potato is not a food that is pathya. Hmmm.?!?!
      What’s even more problematic is that as soon as you come back to Germany and read german books written by germans on Ayurveda, now your gonna find that the seasons are said to be completely different than what is in India and in the texts. Then you go reading further because of your curiosity and confusion and you find that there are books written that say different things about the seasons in Germany with the doshas. And more confusion comes up. Then you search more and read more and it all becomes even more confusing. And there is absolutely no clarity to this out there. None. Just buy into something some teacher is saying. Or, you can study the actual texts and understand how it is universal and fits everywhere.

      Yes, you ideally should eat what grows locally. Not going to happen with the world today except in select small places. As the modern world spreads, that dies.
      Focus solely on your dosha and you will lose your health. Explanation of this has been written in the article on seasons.
      There is a ton to learn and truthfully you are going to have to either just give up and just follow blindly one person take or dive very deep and study study study to understand Ayurveda very deeply.

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