Rava Uppuma (2 Servings)

Uppuma, a popular dish from the Southern belt of India that is quite popular in the western region too, is now at a global level with its popularity going all over and taking various forms as Khara Bhath when a lot of vegetables get added and some spicing with condiments happens and goes by different names depending on the region it comes from. Basically it can be considered to be a thick porridge made from roasted semolina  that gets its color and taste based on the ingredients added to it. I was not adding this post to my blog all these days as it is not a favorite of Ad and S but Ar and AS  are quite fond of it as also G more so when loads of veggies get added to it and I thought it was only apt to include it in my blog.

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Ingredients

Semolina (cream of wheat) 1 cup

Onion 2 medium-sized cut finely

Green bell pepper finely chopped 1 medium-sized

Grated ginger 1 tsp

Mix of cauliflower, beans, carrot and peas cut as shown in image  1½ cups or 2 cups

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Ghee 1 tsp

oil 1 tbsp

Curd  ½ cup

water 1½ cups

Salt 1 tsp

To temper

Oil 1 tbsp

Mustard 1 tsp

Chana dal  1 tbsp

Green chili slit 2 or paste ½ tsp

Curry leaves 2 sprigs

Freshly chopped coriander leaves 1 tbsp to garnish

Method

  • Heat 1 tbsp of oil in a wok and roast the semolina on a low flame until the aroma of the roasted sooji can be smelt. The color should be light golden; in case you are not sure on the color, add a cashew nut along with the flour and as the color of the cashew changes, it an indication to remove the flour from the flame. Transfer the sooji to a plate.
  • In the same wok heat another spoon of oil and add the mustard seeds. As it starts spluttering add chana dal. When the color turns golden add the chopped onion, chilies, and a pinch of salt. When the sauteed onion gets translucent add the chopped capsicum  and saute for a mnute or two.

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  • Add the vegetable mix and salt and saute till they are cooked to al Dante stage.
  • While the veggies are getting cooked, boil water and whipped curd in a pan so that it is bubbling by the time the vegetables are cooked. I prefer to cook the beans separately as they take more time to get cooked.
  • Add the roasted  sooji to the wok and mix well . Keep the flame low and pour the boiling water to the mix and stir continuously to avoid lumps.
  • Cover the wok with a lid and switch off the flame. Let the uppuma cook in the heat and steam to give a smooth consistency. After 10 minutes add the ghee and garnish with coriander leaves. Serve hot

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Chef’s Note

  • In case you want to make the uppuma spicier add ½ tsp of red chilli powder while sauteing the onions, Otherwise, fry sun-dried green chilies (mor milaga) in oil, crumble it and add it to water–curds mix
  • If you prefer tomatoes in uppuma, skip curd and add 2 cups of water. For the tangy taste squeeze half a lemon juice when adding ghee and mix well

 

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