As you go through life in its wonderful journey of ups and downs, every experience contributes to the learning curve of this fascinating landscape. My first experience of real cooking was when we had guests come over at our new home. I went through the recipe books my mother had given me and decided that the simple uppuma was the best bet. It did not need pre soaking, kneading or grinding and therefore ideal. What turned out was a lumpy mass, which was tucked in with such relish by my husband that our guests followed suit!
It was a good learning experience and taught me that you need to hone your skills with practice and preparation. It also taught me that there is no such thing as a simple dish! I dedicate this recipe to my husband who also professes to be an expert of sort in this particular dish.
Upma is usually taken for breakfast. This quick and easy rava preparation, the simple uppuma is also a good tea-time snack option.
Preparation time: 10 mins Cook time: 15 mins Serves: 4
- Rava / Semolina – 2 cups
- Water – 5.5 cups
- Ginger – 2 inches long (finely chopped)
- Onion – 1 (finely chopped)
- Green chillies – 2 (finely chopped)
- Mustard seeds – 1 .5 tsp
- Urud dal – 1.5 tsp
- Red chilli – 1
- Curry leaves – 2 stalks
- Coconut oil /Refined oil – 2 tbsp
- Ghee/Oil – Half Tsp
- Salt – To taste
II. Method of preparation:
- In low heat, dry roast rava in a heavy pan till an aroma emanates. Set aside to cool.
- Heat 2 tbsp oil in a thick bottomed pan. Add mustard and urad dal.
- When mustard splutters and urad dal turns brown, add red chilli – torn in two and curry leaves. Saute.
- Add onions, ginger and green chillies. Saute for 5 minutes, till onions are soft and golden. Now add reserved water and salt.
- When water boils, add salt, adjust to low heat. Gently add rava, little at a time, stirring constantly. Cover pan.
- When water absorbs, mix well and keep covered in low flame for 5 minutes. Now upma should be thick,soft and fluffy not dry, lumpy or watery. Taste, adjust seasoning and take off heat.
- Pour 1/2 tbsp of coconut oil or ghee over the upma and mix well. At this stage you can add freshly grated coconut or the juice of half a lime or garnish with fresh, finely cut coriander leaves. (optional) Serve hot with fresh coconut chutney / pickle/ pappad / banana or just sugar. Upma/ Uppumavu is ready to eat.
- Opt for large mustard seeds since the tiny ones burn fast.
- Instead of coconut oil, ghee or other oils can be used.
- If you wish, chopped vegetables (grated carrots,tomatoes, finely chopped beans, boiled peas), grated coconut, can be added before adding water.
- Coarser grained rava will need more water
- There are many versions to upma, depending on the cooks imagination.