Rava Upma
Ingredients
- 1/2 cup rava (sooji) or coarse variety
- 5-6 beans thinly chopped
- 1/2 carrot finely chopped
- 1 onion finely chopped
- 1-2 green chiis or to taste
- 1 tablespoon chopped cashew nuts
- 1 teaspoon urad dal
- 1/2 teaspoon mustard seeds
- 1 teaspoon oil or ghee
- 10-12 curry leaves
- salt to taste
- 1 cup water adjust according to the quality of rava used
Instructions
- In a wide pan or kadai, dry-roast the rava (semolina) until a nutty aroma arises and it starts to turn light brown in color.
- Transfer it to a plate and set it aside to cool.
- Meanwhile, dice the onions, carrots, beans, and green chilis (as well as any other vegetables you might be adding). Set aside.
- In a pan, heat the oil or ghee. Add the cashew nuts, urad dal, and mustard seeds and letting them splutter.
- Add the curry leaves and green chilis at this point and sauté.
- Immediately add the chopped onions and fry till they are translucent.
- Add the chopped vegetables, mixing to coat evenly with the oil or ghee and fry for 2-3 minutes or until they start to soften slightly.
- Add 1 cup of water and salt to taste. Over a medium heat, boil the water.
- Lower the heat and cook till the vegetables turn soft. If you like your vegetables crunchy, don’t cook them too much.
- Once the vegetables are cooked, stream in the roasted rava a little at a time.
- Stir constantly to avoid lumps. Reduce the heat to a simmer, ensuring the rava doesn’t stick to the bottom of the pan and burn.
- The rava will absorb all the water and thicken. Cover with a lid and continue to cook for another 3-4 minutes over a low heat. Continue to stir occasionally.
- Shut off the heat and top with ghee or butter before serving.
- Serve hot with chutney, curd, pickle or on its own.
Notes
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