Rava Upma - Indian Recipe Book

Rava Upma is a popular South Indian dish made from semolina (also known as rava or sooji), tempered with spices and cooked with vegetables. Here’s a detailed recipe:

Ingredients:

1 cup semolina (rava or sooji)
2 tablespoons ghee or oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/2 inch ginger, finely chopped or grated
1-2 green chilies, finely chopped
1 small onion, finely chopped
1/4 cup chopped mixed vegetables (carrots, peas, bell peppers, etc.)
8-10 curry leaves
A pinch of asafoetida (hing)
2.5 cups water
Salt to taste
Fresh coriander leaves for garnish (optional)
Lemon wedges for serving (optional)

Instructions:

Dry Roasting Semolina:
- Heat a pan on medium heat and dry roast the semolina for 3-4 minutes or until it emits a light nutty aroma. Ensure it doesn’t change color. Remove and set aside.
Tempering:
- In the same pan, heat ghee or oil. Add mustard seeds and let them splutter.
- Add cumin seeds, chopped ginger, green chilies, and curry leaves. Sauté for a minute until the ginger releases its aroma.
Adding Vegetables and Onions:
- Add chopped onions and mixed vegetables. Sauté until the onions turn translucent and the vegetables are slightly tender.
Cooking Semolina:
- Pour water into the pan and bring it to a boil.
- Gradually add the roasted semolina into the boiling water, stirring continuously to avoid lumps.
- Add salt and asafoetida. Mix well.
Simmering Upma:
- Reduce the heat to low and cover the pan. Let the upma simmer for 3-4 minutes, allowing the semolina to absorb the water and cook completely. Stir occasionally.
Resting and Garnishing:
- Turn off the heat and let the upma sit for a couple of minutes, covered.
- Garnish with fresh coriander leaves if desired.
Serving:
- Serve hot Rava Upma with a side of coconut chutney, pickle, or a slice of lemon for an extra tang. It’s commonly enjoyed for breakfast or as a light meal.