QUICK UPMA

              

                                                       

This is the recipe for the South Indian Upma – without the use of onions / vegetables. So it is a quickie!

Cooking time - 10 minutes

Serves 4

Ingredients 

1. Semolina (rawa) (big, not fine variety) - 1 1/2  cups) (dry roasted till light brown)
2. Oil – 4-5 tbsp
3. Ghee - 1- 2 tbsp
4. Mustard seeds - 1 tsp
5. Urad dal - 1 tsp
6. Chana dal - 1 tsp
7. Cumin seeds - 1 tsp
8. Green chilli – 3 - chopped fine
9. Ginger – 1”- chopped fine
10. Curry leaves - 10
11. Chopped coriander - 2-3 tbsp
12. Grated coconut - 2 tbsp
13. Water - 3 1/2 - 3 3/4 cups
14. Salt to taste
15. Sugar - 2 tsp (optional)

Method 

1. Dry roast the rawa till very light brown.
2. Heat oil and ghee in a kadhai. Add mustard seeds, cumin seeds, urad dal and chana dal.
3. When they splutter, add chopped green chilli and ginger and curry leaves and stir for a minute.
4. Add nearly 3 3/4 cups of water, salt and sugar and bring to boil.
5. Add the grated coconut.
6. Lower the heat and add the rawa slowly, stirring all the while (so that there are no lumps).
7. Continue till the water is absorbed (not more than a minute).
8. Turn off the heat.
9. Keep covered.
10. After 5 minutes, garnish with coriander leaves and serve hot with chutney or sev/mixture and a slice of lime.

Tips 

1. It is better to store rawa after dry roasting it as soon as you buy it as this keeps away insects and also saves cooking time.
2. You can use chopped onions if you wish. In that case, add them at the beginning of step 3 and continue. (You can skip step 5).

© Copyright 2011. Brinda Balasubramonian.