Rava Upma

Rava Upma is an easy to prepare traditional south indian tiffin variety. My father is a big fan of this upma. I have already posted rava kichadi recipe which is prepared with vegetables, more water and ghee. This is a simpler version which can be prepared quickly.

Rava Upma Recipe

Serves  :  3 people

Ingredients

• Rava/Sooji/Semolina  -  1.5 cups
• Onion  -  2 small sized
• Tomato  -  1 medium sized
• Green chilly  -  2 to 3(as per the spice level)
• Curry leaves  -  a sprig
• Mustard  -  1 tsp
• Urad dal  -  1 tsp
• Channa dal  - 1 tsp
• Asafoetida  -  a generous pinch
• Salt  -  as required
• Oil  -  1.5 tbsp
• Ghee  -  1 tsp(optional - this is added for additional flavour)
• Water  -  3 cups

Method

1. Dry roast rava in low flame till a nice aroma arises. Don't let it change color. You can skip this step if using roasted rava.
2. Boil required water in another vessel in parallel so that the cooking time is reduced.
3. Heat oil in a pan and season with mustard, urad dal, channa dal and asafoetida .
4. Once dal turns golden brown, add onion, green chilly and curry leaves.
5. Once onions turn transparent, add tomatoes and salt and cook till tomatoes turn mushy.
6. Add the water and check for salt. Once water starts boiling, add ghee(if adding).
7. Keep the flame in high and add the rava in a sprinkled manner and keep stirring with the other hand. I learnt this tip from Revathi Shanmugam madam's cookery show. By adding rava in high flame the lump formation is avoided. Once rava is added keep the flame to medium. 
8. Cook in medium flame till the water is absorbed and then cover and cook in low flame for 5 minutes.
9. Serve hot with any chutney/sambar/pickle. I like to have with sugar drizzled on top of it.

Notes

• I always add tomato in this upma as it gives a nice flavour. You can skip it if you want.