Upma | Easy Rava Upma
Servings 4
Ingredients
- 1 small onion or 5-6 shallots sliced
- 1 inch piece ginger chopped into small pcs
- 2 green chillies minced
- 1 sprig curry leaves minced or whole as preferred
- 1 heaped tbsp ghee
- 1 tsp mustard seeds
- 1 tbsp urad dal
- 2 dried red chillies
- 5-6 cashewnuts chopped
- Salt to taste
- 1 cup semolina
- 3 cups boiling water refer notes
- Coriander leaves for garnish optional
Instructions
- Keep the onion sliced and ready. Similarly, keep the chopped ginger, chilli and curry leaves ready.
- Heat a saucepan and heat the ghee. Splutter the mustard seeds. Fry the urad dal and dried chillies briefly. Fry the cashewnuts.
- Add the ginger, green chillies and curry leaves and sizzle for a minute.
- Add the onion and fry till just wilted. Constantly saute to avoid the ingredients from burning.
- Add the semolina and saute for at least five minutes or till it is well roasted.
- Keep the water to boil at this time. Add sufficient salt into the water - a little more since it will ease out once added to the rava.
- Once the rava feels roasted, add the water in batches and mix to avoid any lumps. The water may feel a little more but eventually it will get soaked by the semolina.
- Allow the mixture to boil and then keep on simmer and closed lid for 8-10 minutes. Once in between, open and give it a good mix.
- Switch off and give it a good mix. Serve hot, the way you like it!
Notes
You may use coconut oil or a mix of ghee and oil for the tempering.
The ingredients that go into the tempering is totally your choice, add or deduct as required.
We like the soft upma, but if you prefer drier, then use 2 to 2.5 cups of water for each cup of semolina. Tinker with the water quantity till you have your consistency. :)
You can dry roast the semolina and boil the water in the tadka instead. However, I prefer this way, since I feel the rava gets a lot of flavor from the ingredients.
The ingredients that go into the tempering is totally your choice, add or deduct as required.
We like the soft upma, but if you prefer drier, then use 2 to 2.5 cups of water for each cup of semolina. Tinker with the water quantity till you have your consistency. :)
You can dry roast the semolina and boil the water in the tadka instead. However, I prefer this way, since I feel the rava gets a lot of flavor from the ingredients.