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Saturday 24 October 2015

Rava Upma (Semolina Porridge - South Indian style)

          This is a very common breakfast in most of the South Indian homes. It is prepared with roasted sooji / rava (semolina) and tempered with mustard seeds, urad dal, curry leaves, onion, ginger and ginger. Roasted peanuts or cashew nuts can also be added to give a slight crunch to the dish.

          It is generally had with coconut chutney and idli podi (gun powder). Quite filling and nutritious, it can be a great lunch box meal. There are many variations to this simple and extremely quick breakfast. Chopped mixed veggies can be added to make it more healthy. So check out the step by step pictorial recipe to prepare it.

  • 3/4 cup rava (semolina)
  • 1 tbsp. oil
  • 1 onion, chopped
  • 1 tsp. ginger, chopped
  • 2 green chilies, chopped
  • 1 tsp. mustard seeds
  • 1 sprig curry leaves
  • 1 tsp. split urad dal (black gram)
  • salt to taste
  • 1 tsp. lime juice
  • 1 tsp. ghee
  • coconut chutney to serve
  • idli podi to garnish
  • coriander leaves to garnish

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the urad dal and saute till it changes colour.

          Then add the onion, ginger, green chilies and curry leaves. Saute till light brown. Add the rava and salt. Fry on low flame till it is lightly browned.

          Add 3 cups water and simmer on low flame till it turns thick. Add the lime juice and ghee. Mix well and sprinkle some idli podi over it. 

           Garnish with coriander leaves and serve with any chutney of your choice.

                  Temper oil with mustard seeds. Then add urad dal & saute till light brown. 
                  Add onions, green chilies, ginger & curry leaves. Saute till light brown.

                                Add rava & salt. Fry till light brown.

                               Add water & simmer on low flame till it turns thick.

                                When done, add lime juice & ghee. 

                    Sprinkle some idli podi over the upma & garnish with coriander leaves.
                    Mix well & serve with chutney.


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