Organic Beetroot Coconut Upma | Healthy Breakfast Recipe

A Breakfast Story to Remember

There’s something magical about mornings the aroma of spices sizzling in the pan, the warmth of family conversations, and the joy of sharing a wholesome meal before the day begins. Growing up, breakfast at home was never just food it was tradition. Steaming plates of upma or fluffy idlis with chutney and laughter around the table made every morning special.

Recently, when I saw Pure & Sure Organic Rava Idli Mix in my kitchen, I decided to give it a creative twist. With the earthy sweetness of beetroot and the creaminess of coconut milk, I put together a vibrant and nourishing dish: Beetroot Coconut Upma.

This isn’t just breakfast it’s a colorful, comforting bowl that makes mornings brighter and healthier.

Ingredients You'll Need

• 1 cup Rava Idli Mix*
• 1 medium beetroot – peeled and pureed
• ½ cup Coconut Milk*
• 2 to 2.5 cups water
• 2 tbsp oil or ghee
• ½ tsp mustard seeds
• 1 tsp Urad Dal*
• 2 dry red chillies
• 8–10 curry leaves
• 1 small onion – chopped
• 1–2 green chillies (optional)
• Salt to taste
• Fresh coriander leaves – for garnish
• Lemon juice (optional, for tang)

Step-by-Step Method

Step 1: Roast the Rava
Dry roast 1 cup of Rava Idli Mix* in a pan over medium heat until golden and aromatic. Keep stirring to prevent burning. Set aside.

Step 2: Make the beetroot pure
Blend one peeled and chopped beetroot into a smooth puree. Add a splash of water if needed.

Step 3: Tempering
In the same pan, heat oil or ghee*. Add mustard seeds, let them splutter, then toss in Urad Dal*, dry red chillies, curry leaves, onions, and green chillies. Sauté until onions turn translucent.

Step 4: Add beetroot & liquids
Stir in the beetroot puree and sauté for 2–3 minutes. Add Coconut Milk*, water, and salt. Bring to a gentle boil.

Step 5: Add roasted Rava
Reduce the heat to low. Gradually add the roasted rava while stirring continuously to avoid lumps. Cook until the mixture thickens.

Step 6: Rest & Fluff
Cover, cook for 2–3 minutes, then switch off the heat. Let it rest, then fluff with a fork. Add lemon juice if you prefer a little tang.

Step 7: Garnish & Serve
Top with fresh coriander leaves and serve hot.

Pure and Sure Ingredients Used*

Note: Recipe Video

👉 Watch the full video

Serving Suggestions

This Beetroot Coconut Upma pairs beautifully with coconut chutney, pickle, or a bowl of curd. It’s also delicious on its own, making it a quick, one-pot comfort meal.

Conclusion

This Organic Beetroot Coconut Upma is more than just a recipe it’s a reminder that breakfast can be nourishing, joyful, and colorful. The sweetness of beetroot, the creaminess of coconut, and the warmth of spices come together to create a bowl that’s as comforting as it is nutritious.

Try it once, and it just might become your new favorite morning ritual.

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