Categories: Upma

Ingredients

• 1.5 cup Rava/sooji (roasted coarse variety)
• 3/4 cup chopped onion
• 1 medium ripe tomato
• 3/4 cup avarekai (surthi papdi lilva) cooked
• Curry leaves
• 5-6 green chillies
• 2 tsp Turmeric
• 1 Tbsp ghee
• 1/2 tsp garam masala
• 2 tsp rasam powder ( I used MTR brand)
• 8-10 cloves
• Jeera, mustard, salt, oil
• Coriander leaves for garnishing
• Juice of a lemon

Directions

1. ·         Roast the rava with little oil, until it turns light brown and the aroma of toasted rava fills up the room, but take care not to blacken it. Keep aside to cool.

2.  ·         Meanwhile partially boil the vegetables in water separately. (Make sure it is not completely cooked).

3.          If using the frozen papdi liva, then thaw it and boil it in water until cooked. If using the fresh variety then cook it separately.

4. Method:

5. ·         Heat a heavy bottomed pan, and then add oil, jeera, mustard, curry leaves.

6.          Add the cloves and mix until the aroma of cloves fills in. 

7.          Next add the diced onions, slit green chillies and sauté until they turn a little translucent. 

8.          Add the chopped cooked vegetables, salt and continue to sauté for a while.

9. ·         Add the diced tomatoes, add little oil if necessary and cook until tender.

10.          Add the rasam powder, garam masala with little more oil and mix well.

11.          Now add 2 1/4 cups of hot water into this, mix well and let it come to a boil.

12.          Add the roasted rava, mix thoroughly making sure no lumps are formed.

13.          Sprinkle more water if necessary and keep this covered on low flame.

14.          Garnish with coriander leaves and put in the juice of lemon. Just before serving add the table spoon of ghee, mix and cover with lid for about 30 seconds. Serve Hot.

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