Рецепт Rava Upma | Semolina Upma
Nashta means breakfast or a evening tiffin in Hindi. But on a everyday basis, generally food is also known as Nashta. "Nashta Karo" (meaning have food) is a common phrase. So for this weeks marathon you have three common breakfast dishes from the South Indian Kitchen.
The first post is Rava Upma, a very common breakfast made with semolina. Semolina | Sooji | Rava is roasted and then made almost like a thick porridge and seasoned mildly with mustard seeds, curry leaves and chillies.
Rava Upma | Semolina Upma
Rava is roasted and then made to almost like a thick porridge and seasone mildly with mustard seeds, curry leaves and chillies.
Prep Time: 5 Mins | Cook Time: 10 Mins | Total Time: 15 Mins | Serves: 2-3
Ingredients
- 1 Cup Rava | Semolina
- 2 Tbsp Oil
- 1/2 tsp Kadugu | Mustard seeds
- 2 Green chillies, slit lengthwise
- 3-4 Curry Leaves, Torn
- 1/2 Cup finely chopped Onions
- 1/2 Tbsp finely chopped ginger
- 1 medium sized tomato, finely chopped
- 1 to 1.5 Cups Water
- Salt to taste
- 1 Tbsp roasted cashews
Coriander leaves for garnishing
Instructions
Heat a Tbsp of oil in a Kadai | Pan. Roast the rava until it becomes aromatic and slightly starts changing colour. Transfer it to a bowl and keep aside.
Add the remaining oil and once it becomes hot, add the mustard seeds and once it splutters, add the green chillies, curry leaves and ginger and give a quick stir.
Then add the onions and sauté until it turns translucent. Then add the tomatoes. Stir and cook until the tomatoes become mushy and soft. Add 2 cups of water and bring it to a boil.
Turn the heat down and then add the rava gradually. Keep stirring it while adding the rava to avoid forming lumps.
Cover and cook until the rava becomes soft for about 3-4 minutes. Garnish it with coriander leaves and cashews.
Notes
You can add veggies to this upma and also peanuts can be added instead of the cashews.
The amount of water depends on what type of rava you use. If you use a fine semolina 1 Cup should be enough. If you are unsure of how much to add, add little excess amounts. If the water content is not enough, then adding some more water in the later stage will make it form lumps which is bad. But if it is little more, you can keep it for some more time in the flame until it absorbs most of the water and the consistency will be like a kichdi or a porridge.
This post is for Blogging Marathon 48 under the theme "Nashta Time". Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 48 here.