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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Coconut Chutney

Ingredients

Coconut  ½ cup

Roasted gram  small fistful (about  2 tbsp)

Green chillies 2

Shallots  2 or ¼ onion (small)

Curry leaves 3 sprigs

Curds 1 tbsp (optional)

Salt  ½ tsp

Oil 1 tsp

Mustard seed  1 tsp

Urad dal 1 tsp

Asafotida 1 small pinch

Method

Transfer coconut, chillies, curry leaves, shallots, roasted gram, and salt to a blender; add little water and grind the mixture to a smooth paste.   Transfer the chutney to a bowl, add curds to it and temper it with mustard, urad dal and asafotida added to hot oil.

Makes a excellent side dish with pongal, dosai and idlis.

Rava Dosai

Semolina (Sooji− preferably chiroti rava i.e. fine rava ) 1 cup

Rice flour ½ cup

Maida (All purpose flour) ¼ cup

Thick buttermilk/curds  ½ cup

Asafotida ¼ tsp

Cumin seeds 1 tsp

Salt ¾ tsp

Curry leaves  2 sprigs (finely cut)

Finely chopped coriander leaves  1 tsp

Green chilli 1 (deseeded and finely cut or as paste)

Onion 1 (medium-sized) …finely cut or grated

Cooking oil  (as required for cooking)

Water app. 2 cups

Add all the flours to a bowl, a teaspoon of oil and mix them well. Add salt, asafotida, curds, and water and stir well to avoid lumps in the batter.

Keep the batter aside for at least an hour and allow the batter to ‘rest’ to get a smooth batter. Add the remaining ingredients: cumin seeds, curry leaves, coriander leaves, chilli and onion and mix well. Ensure that the batter is of pouring consistency (not spreading consistency) and thinner in consistency than the ‘traditional dosai’.

Grease and heat the griddle and when hot enough pour the batter in a circular motion from the outer rim of the griddle to the center. As you spread the batter ensure there are small spaces in the dosai. Cook the dosai on a low flame and add drops of oil in the spaces and around the edge. Carefully flip the dosai with a spatula to cook the other side and serve with chutney of your choice (Coconut or onion/tomato chutney).

Chef’s Note:  If you prefer pepper to chillies add finely crushed pepper in place of chili.

In place of cumin seeds you can add tempered mustard seeds.

Resting the batter for 2 to 3 hours gives excellent dosais. Excess batter can be kept in the fridge and used later.

Capsicum raita

Green peppr 1 big (finely cut)

Curds 1 1/2 cups

Salt 1/2 tsp

oil 1/2 tsp

Cumin seeds 1/2 tsp

Finely chopped coriander leaves 1 tsp

Heat oil in a pan and let the jeera splutter.

Add the finely cut capsicum and saute well, but let it stay crisp. Add salt and stir well.

Take curds in a bowl and add the sauteed capsicum and mix well.

Garnish with coriander leaves and chill before serving.

Avial (6 servings)

Preferred vegetables (All cut to 1″ size and finger thickness)

Shelled peas 1/2 cup

White pumpkin 1 cup

Yellow pumpkin 2/3 cup

Potatoes 1 cup

Carrot 1 cup

Yam 1 cup

Chow chow 1 cup

Beans 1 cup

Drum stick 10 pieces

Sour curds 1-11/2  cups

Green chillies 6-7

Grated Coconut 3/4 cup

Cumin seeds

1 tsp

Raw rice 3 tsp (Soak for 30 min)

coconut oil  4 tbsp

Curry leaves 5 sprigs

Boil the vegetables in a cup of water till cooked and add salt to it.

Grind into a paste the ingredients: coconut, chillies, cumin seeds, rice  and mix them into the curds.

Add the paste to the boiled vegetable and bring to boil. Remove from flame and temper with hot coconut oil. Add the curry leaves to the hot oil.

Cooking tip: In case the curd is not sour enough add some sour cream the paste.

To avoid excess cooking of  vegetables, boil the hard vegetables (except pumpkin) for just one whistle or less and  then add the pumpkins and cook for a short time.