Upama
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Serves: 2
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Ingredients
- Suji / Rava (Coarse Semolina): 1 bowl / cup
- Liquids (1:3 Ratio total):
- 2.5 bowls Water
- 0.5 bowl Milk
- Fats:
- 3 tbsp Ghee (divided: 1 tbsp for roasting, 1 tbsp for tempering, 1 tbsp at the end)
- 2 tbsp Oil
- Crunch / Nuts: 3 tbsp Peanuts, 4 Cashew nuts (split in halves)
- Aromatics & Tempering:
- 1 tsp Mustard seeds
- 1 tsp Chana dal
- 1 tsp Urad dal
- 3 to 4 Green chillies, chopped
- 1 inch Ginger, chopped
- 7 to 8 Curry leaves
- Vegetables:
- ½ cup Onion, finely chopped
- ¼ cup Carrots, finely chopped
- ¼ cup French beans, finely chopped
- ¼ cup Green peas
- Seasoning & Finishes:
- Salt: To taste
- 1 tsp Sugar
- 1 tbsp Lemon juice
- Fresh coriander leaves
Directions
1. Roast the Rava
- Heat 1 tablespoon of ghee in a pan on medium flame.
- Add 1 bowl of coarse rava and roast for about 6 to 7 minutes until the grains puff up and separate nicely. Do not brown it. Transfer it to a plate.
2. Fry the Nuts & Tempering
- In the same pan, add 2 tablespoons of oil and 1 tablespoon of ghee.
- Fry the peanuts and cashews on low flame until crunchy and golden (1–2 minutes). Remove them and set aside to preserve crunch.
- In the remaining fat, add mustard seeds and let them splutter.
- Add chana dal and urad dal. Saute on low heat for about 2 minutes until light golden brown.
- Add the green chillies, ginger, and curry leaves. Saute for 2–3 minutes.
3. Cook the Vegetables
- Turn the flame to high and add the onions. Saute for 1–2 minutes until transparent (high heat keeps them from releasing excess water).
- Add the carrots, French beans, and green peas. Saute for 2–3 minutes until slightly soft.
4. Prepare the Boiling Liquid
- Pour 2.5 bowls of water and 0.5 bowl of milk into the pan.
- Bring the mixture to a rolling boil (approx. 3 minutes).
5. Combine and Steam
- Important Step: To prevent the milk from curdling, mix the salt and sugar directly into the roasted rava plate instead of the boiling liquid.
- Gradually add the seasoned rava to the boiling liquid while stirring continuously to prevent lumps.
- Stir for about 2 minutes until the rava absorbs the liquid and thickens.
- Top the mixture with the fried peanuts, cashews, and 1 final tablespoon of ghee.
- Do not stir. Cover with a lid and cook on low heat for 2 to 3 minutes to let the ghee absorb.
6. Final Touch
- Remove the lid and gently fluff everything together.
- Turn off the flame, then mix in the lemon juice and fresh coriander leaves. Serve warm.
References