Nov 18, 2009


This upma is made slightly sweetish in my native place. I have been trying to get the exact effect. Got some success after two trials.

Semolina (rava) -- 2 cups

Oil -- 4-5 tablespoons
Split Black gram (Urad dal) -- 1 teaspoon
Split chick pea (Chana dal ) --1 teaspoon
Green chilies -- 3 (slit)
Mustard seeds -- 1 teaspoon
Turmeric powder -- 1/2 teaspoon
Curry leave -- few
Asafoetida -- 1 pinch

Sugar -- 4 teaspoons
salt to taste
Coconut -- 1/3 cup (grated)
Coriander leaves -- 3 tablespoons (chopped)

Dry roast rava on medium flame until light brown.

Heat oil in a pan and add urad dal and chana dal.
When the dals are little brownish add mustard seeds and let them crackle.

Add green chilies, curry leaves, turmeric powder and asafoetida.
Stir for a couple of minutes.

Now put in the rava and fry it with this tempering for around 8-10 minutes on low heat. Add sugar and salt.

Boil 1 2/3 cup of water in a vessel while frying the rava.
Now very slowly (and carefully) pour the water into the pan containing the rava. Take care that the heat is on the lowest setting.
Keep stirring to avoid the formation of lumps. Cover and cook for 2-3 minutes on low flame.

Now mix in the coconut gratings and coriander leaves.
Serve hot garnished with more coconut and coriander leaves.

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