Upma Rava

Upma is a snack, predominantly eaten in Southern India as well as Maharashtra. The dish is also eaten commonly for breakfast.

Upma is made of semolina or sooji. It is similar to halwa in terms of basic ingredients but it is spicy and salty whereas halwa is sweet. In fact the name upma is derived from the tamil word uppu meaning salt.

As upma is very widely eaten, there are numerous variations in the method of preparation. Upma is usually mixed with a variety of vegetables such as onions, carrots, peas, potatoes, cabbage, tomatoes, etc. It is often served with freshly prepared coconut chutney and sambhar.

For making upma you will require, 1 cup sooji, 2 onions, 2 tomatoes, 2 cup water, 1 tsp mustard seeds, salt, turmeric powder, grated ginger, some curry leaves and cooking oil.

Roast the sooji on a medium flame making sure not to let it turn brown. In a frying pan, fry some mustard seeds, 4-5 curry leaves and some green chilies. After some time mix grated ginger and let it cook for a minute. Now add the chopped onions and tomatoes to the pan and fry them. Mix 2 cup hot water and boil it. Add turmeric and salt and stir well. Next, add the sooji and cook well stirring often so that the are no lumps. Cook till most of the water has evaporated and a thick pudding like consistency is achieved. Mix some lime juice and serve hot with coconut chutney.

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