Friday, June 24, 2016

Simple Rava (Sooji) Upma / Semolina Porridge ~ Day 145

I never liked rava upma while growing up.  My favorite kinds are Arisi (rice grits) upma and semiya (vermicelli) upma.  After a while, I started liking it only when prepared in a certain way and it has to be piping hot.  I like my upma to be soft and not sticky.  Though I love vegetables, I don't care much for upma that is loaded with all kinds of vegetables.  This super simple and quick upma recipe is our favorite and we make it often.  It is simply delicious with or without onion.  I love having it with a side of lemon pickle and a tall glass of salted lassi (buttermilk).

Preparation time: 5 minutes
Cooking time: 10 minutes
Serves: 4

  • Coarse Rava / Sooji / Semolina - 2 cups
  • Ghee / Clarified butter - 1 tbsp
  • Oil - 4 tbsp
  • Mustard seeds - 1 tsp
  • Urad dal - 2 tsp
  • Onion - 1, large, finely chopped
  • Green chilies - 4, chopped
  • Ginger - 2 tbsp, finely chopped
  • Asafoetida - 1/2 tsp
  • Curry leaves - few
  • Water - 4 cups
  • Salt - to taste
  • Fresh coriander leaves / Cilantro - a handful,  finely chopped

  1. In a large microwave-safe bowl, mix the rava and ghee thoroughly.  Microwave for 1 minute. remove and mix well.  Microwave for another minute.  Alternatively, you can roast the rava in a deep skillet, over low flame for 2 minutes.  Set aside.
  2. Heat oil in a deep skillet and splutter mustard seeds.  Add urad dal and fry until golden brown.
  3. Add the chopped onion, green chilies, ginger, asafoetida, and curry leaves.  Saute until the onions turn translucent.
  4. Add 4 cups of water along with salt.  Let it come to a boil.  Add the coriander leaves.
  5. Reduce the heat to low and add the roasted rava gradually with one hand and keep stirring with another hand.
  6. Keep stirring until all the water is absorbed.  Cover and cook for 7 to 8 minutes, stirring in between.
  7. Serve hot with your choice of chutney or pickle.

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