upma is a staple breakfast food in South India and a favorite with my
family, too. Made with cream of
wheat, this is a simple and easy recipe. The only tricky part is to
prevent lumps from forming and for that you need to learn to stir while
adding the rava to the boiling water. Nothing to it, really; practice a
couple of times and you'll do just fine.
Servings: 4 Cooking Time: 15
2 cups coarse rava (cream of wheat, semolina, sooji)
1 onion, medium, finely chopped
5-6 green chillies, finely chopped
Ginger, a small piece, chopped
7-8 curry leaves
4 cups water
7-8 tsp vegetable oil
1 1/2 tsp chana dal (split bengal gram) or urad dal
1/2 tsp mustard
Roast the rava for a couple of minutes. This prevents
the upma from becoming sticky. You can skip this step, if you like.
Chop the onions into small pieces.
Cut the green chillies and ginger fine.
Heat oil in a wide, shallow pan, and add mustard
When the seeds start to splutter, add the green chillies, ginger and
curry leaves, and onions.
Cover and cook for 3-4 minutes on low heat, stirring
occasionally, until onions become translucent.
Add the water, and cover.
When the water comes to a boil, add the rava slowly,
stirring while doing so to prevent lumps from forming.
Cover and cook on low heat for 2-3 minutes.
Serve the rava upma hot, either plain or with chutney
any pickle, such as mango
pickle or lime
Add potatoes, peas, carrots, tomatoes, eggplants or any vegetables of
your choice. Use cilantro (coriander), instead of curry leaves for a