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Tuesday, 9 September 2014

Rava Upma with Peanut chutney (Semolina Porridge - South Indian Style)


    
       
           This is a very common breakfast in every South Indian homes. It is prepared with roasted sooji (semolina) and tempered with mustard seeds, urad dal and curry leaves. Roasted peanuts or cashew nuts are added to give it a slight crunch.

           It is generally had with coconut chutney, but here I have served it with some roasted peanut chutney. Quite filling and nutritious, it can be a best bet for a lunch box meal. There are many variations to this humble breakfast. Chopped veggies can be added to make it more healthy.






  • 1 cup sooji (semolina)
  • 1 onion, chopped
  • 1/2 tsp. ginger, grated
  • 2 green chilies, chopped
  • 2 tbsp. oil
  • 1/2 tsp. mustard seeds
  • pinch of asafoetida (hing)
  • 1 spring curry leaves
  • 1 tsp. urad dal (split black gram)
  • 1 tbsp. chana dal (Bengal gram)
  • 2 tbsp. roasted peanuts
  • salt to taste
  • 1 tbsp. lime juice
  • 1 tsp. ghee
  • 1 tsp. chopped coriander leaves and few roasted peanuts to garnish


         Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the asafoetida, curry leaves, urad dal, chana dal and saute till the dals changes colour. Now add the onion, ginger and green chilies and fry till the onions are light brown.

          Now add the sooji and fry till light brown. Add salt, peanuts and 3 cups water. Mix well and cook, stirring continuously on low flame till it gets thick. Add lime juice and ghee and garnish with coriander leaves and roasted peanuts.  Serve, hot along with some peanut chutney.

Peanut Chutney

  • 1/2 cup roasted,  peanuts
  • 2-3  dry red chilies
  • 1/2 tsp. tamarind paste
  • salt to taste
  • 2 tbsp. oil
  • 1/2 tsp. mustard seeds
  • pinch of asafoetida (hing)
  • 1/2 tsp. urad dal (split black gram)
  • 1 sprig curry leaves

          Grind the peanuts, red chilies, tamarind paste and salt along with some water into a paste. Add little extra water to get a good consistency.

          Heat oil in a pan and temper with mustard seeds. after it stops spluttering, add the asafoetida, urad dal and curry leaves and saute till the dal changes colour. Pour this tempering over the prepared chutney and mix well. Serve with the Upma.













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