Upittu ( Rava Upma)
photo by Dimpi
- Ready In:
- 25mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 cup semolina (sooji or rava)
- 2 cups water
- 1 1⁄2 teaspoons salt (or to taste)
- 1 teaspoon vegetable oil (olive oil ok)
- 1⁄4 teaspoon black mustard seeds
- 1⁄4 teaspoon cumin seed
- 3 -4 large curry leaves
- 2 green chilies (split)
- 1⁄4 inch ginger (finely minced)
- 1 medium yellow onion (chopped)
- 1⁄2 medium tomatoes (diced)
- 2 teaspoons cilantro (chopped)
directions
- Heat a wok or kadai, spray with butter flavored cooking spray and add semolina. You can also use 1 tsp ghee instead of cooking spray for a more fragrant (albeit higher fat) version.
- Roast, stirring occasionally until fragrant (about 7-8 minutes).
- Take out semolina and keep aside.
- After wiping off the hot pan to remove leftover semolina grains, add the oil.
- When oil is hot, add the tempering ingredients - mustard seeds, cumin seeds. If you wish you may also add spilt urad dal.
- When mustard seeds sputter, stir in chopped onions, ginger, curry leaves and green chilies. Note that you can deseed the chilies if you don't want any heat.
- In the meantime, bring the 2 cups of water to boil and add salt to it.
- Back to your wok, stir regularly and when the onions are transparent add diced tomatoes and let cook for a couple of minutes.
- When tomatoes are cooked, add the roasted semolina you kept aside earlier and mix well.
- Pour boiling salted water over this mixture, give a quick stir and cover with lid.
- Let it cook for 3 minutes on low flame. Then take off lid and add chopped cilantro, cashews and 1 Tbsp grated coconut. Mix well.
- Take off heat, and serve hot garnished with the remaining tablespoon of grated coconut and a sprig of fresh cilantro.
- NOTE 1: Don't over-roast the semolina or it won't cook well.
- NOTE 2: Possible additions - grated carrots, fresh green peas, roasted peanuts. You could also add 2 tablespoons cashews (roasted pieces) and/or 2 tablespoons coconut (grated fresh) along with the cilantro.
- NOTE 3: If you try to add salt after you take the upma off heat, it won't incorporate very well. So I suggest tasting the upma just before you add cilantro etc. and add more salt if you wish. Make a note of how much salt your family prefers, and next time add the entire amount to the water.
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Reviews
-
This has become one of my favorite breakfasts! I make it with polenta or millet to make it gluten free, which requires some more water, and I have to omit the tomato, but that's the lovely thing about it: It's so versatile! As I'm always freezing, I love something hot and spicy in the morning :) Thanks for posting this!
RECIPE SUBMITTED BY
I was born and brought up in a small university town by the south western coast of India, and have been living in various places the last 7 years. I quit my job last year and have been spending hours everyday on 'zaar since then.
I enjoy cooking for the most part, especially new recipes. Baking is a relaxing activity for me. My husband and I are beer enthusiasts, and often visit local microbreweries to sample their excellent brew. We love spending time by the water during summers.
One of my favorite things to do is snuggle up on the couch on a rainy afternoon, watch the rain through the window while reading a good book with a plate of cake and a cup of strong black coffee.