This morning S felt like Upma for breakfast, so I got into the kitchen, and quite accidentally made the best Upma we've tasted in a long while. I thought I'd write down the recipe before I forget.
Now I'm not someone who normally makes Upma. Growing up, the only use of rava/sooji/semolina was to make a porridge with milk, sugar, raisins and nuts. It was only when I got older and left home that I realised that the basic concepts were similar for Sheera Halwa and Upma. This recipe somewhat comes out of my experience making sooji porrige.
- 1 cup rava (semolina)
- 2½ cups water
- 1-2 tsp salt (to taste)
- 1 tsp sugar (to taste)
- 1½ tbsp ghee (clarified butter)
- ½ tsp mustard seeds
- 1 tsp jeera (cumin) seeds
- 1 tsp urad daal (skinned & split, not whole)
- 5-6 cashews (unsalted)
- 4 curry leaves
- 2 green chillies sliced into thin circles
- ¼ inch ginger root diced into small pieces
- 2 tbsp lemon juice + some more to add while eating
- 3-4 sprigs of fresh coriander coarsely chopped
- Roast the rava in a non-stick saucepan/kadai until you smell the fragrance of the rava (3-4 minutes), stir frequently to prevent browning.
- At the same time, start boiling the water, along with 1 tsp of salt and sugar, once it starts boiling, reduce to low heat.
- Once roasted, move the rava into a bowl for later
- Now heat the ghee in the same saucepan on low heat
- Add in the mustard seeds
- Once the mustard begins to crackle, add the jeera and fry for about 10-20 seconds
- Now add the urad daal and fry until it just starts to turn brown
- Add cashews and stir often until brown. (At this point I actually turned off the heat as the ghee was quite hot)
- Add the chillies, ginger and curry leaves and fry for about a minute (I turned the heat back on about halfway through this)
- Now add the roasted rava into this mixture and let it fry for a bit. Stir it up so that everything is mixed and the remaining ghee is absorbed
- Now add the boiling water to the rava and stir until completely absorbed. You can turn off the heat halfway through this stirring
- Lastly, add 2 tbsp lemon juice and mix it up
- Taste and add more salt or sugar if required.
- Serve into bowls and garnish with chopped coriander leaves
Unfortunately we finished eating it before I could get any pictures, so I'll do that the next time, but if you try this, let me know how it works out.