Wednesday, September 19, 2007

Good old upma

One of my ultimate comfort foods - upma - rava, rice, vermicelli, whatever. And I had a serious yen for rava upma last night. Apna Bazar now carries the real upma rava, not the super fine cream of wheat which makes for a poor, often lumpy, substitute! After dithering between using bansi rava or upma rava, I finally settled on trying the upma rava.


Most folks reading this blog probably know an upma recipe by heart, but for those who don't, I'll put down my recipe anyway. This upma was replete with a ton of veggies - colorful goodness, especially tomatoes from my patch! :)

Rava Upma

2 cups of rava (roasted)
3-4 green chillies
1" ginger - minced
1 medium red onion - chopped
2 medium tomatoes - chopped
12-15 roasted peanuts
a pinch of turmeric
salt to taste
cilantro

Seasoning:
1 t black mustard seeds
1 t urad dal
1 t channa dal
1 t sesame oil
8-10 curry leaves


Heat the oil and cook the seasoning. Throw in the ginger, green chillies and onions and saute till the onions are translucent. Add the tomatoes, peanuts and turmeric, cook for about a minute and then add 4.5 cups of water and salt. Cook covered till the water starts boiling. Now throw in the rava, lower the heat to simmer covered till the rava absorbs the water and is cooked.

Garnish with lots of chopped cilantro :)

Upma goes great with sambar, chutney and most south indian sides. I ended up eating this with some left over mor kozhambu and my mum's mango pickle *yum*!

1 comment:

Harini said...

Yep, nothing like upma ! For a nice twist, try adding a dash of lemon juice after the upma has cooled ...