July 21, 2007

Rava Upma

I can write pages and pages about my love for this dish. I have blogged about several kinds of Upmas. The
perfect cure for any time hunger pangs. This, however, is the basic dish. Amma would add fried cashewnuts and srpinkle coconut over this, but I just eat it with some chivda or pickle.


1 cup Rava (Sooji/Cream of Wheat)
1 tbsp Oil
1/4 tsp Mustard Seeds
1/4 tsp Asafoetida
1/2 tsp Urad Dal
1/2 tsp Chana Dal
1 Red Chilli
1 Green Chilli
1/2 tsp Ginger Paste
7-8 Curry Leaves
1 tbsp Ghee (Clarified Butter)
Coriander leaves for garnish
1/2 tsp Sugar
Salt to taste

Heat the oil in a kadhai and add the urad and chana dals. When the urad dal starts to brown, add the mustard and asafoetida. When the mustard splutters, add the red and green chillies, curry leaves and ginger paste. Add the rava and fry for 2-3 minutes. Add 2 cups of boiling water to this. Add the salt and sugar and mix well. Cover and cook for 5 minutes. The upma is done when the rava sets and is not sticky.

Add the ghee and mix well. Add chopped coriander and serve with sambar and chutney or any pickle. Or just sprinkle some chivda or sev on the upma and say good bye to hunger pangs.


Vcuisine said...

A handy tiffen Raaga. Viji

Raaga said...

Yup Viji... and an all time favourite