In every home, upma is made differently. After staying in south India for a long time, I have learnt the upma recipe which is very simple but delicious and is very different from the way upma is made in other parts of India. This recipe uses tomato rasam as a base instead of plain water – which gives a unique flavor. Try it out!
Ingredients
- 1 medium sized tomato, chopped finely
- 1 tsp mustard seeds
- 1/2 tsp asafoetida
- 1/2 tsp turmeric powder
- 2 dry red chillies
- 1 tsp red chilli powder
- 1 tsp roasted chana dal (split bengal grams)
- 1 tsp roasted urad dal (split skinned black grams)
- 1/2 cup rava (semolina)
- salt to taste
- 1 tbsp oil
- 1 tbsp rasam powder
- 1/2 tsp lemon juice
Method:
- Dry roast the rava in a pan for 2 minutes. Set aside.
- Heat oil in a pan. Add mustard seeds, dry red chilies and asafoetida.
- When seeds crackle, add the roasted chana dal and urad dal.
- When they turn brown, add the chopped tomatoes, salt, turmeric powder, chill powder and rasam powder.
- Saute the mixture till oil separates.
- Add 1.5 cups of water.
- When water starts boiling, turn the heat down to simmer. Check your seasoning and adjust if required.
- Now start adding the roasted rava slowly while mixing it.
- Keep stirring it continuously. In 2-3 minutes, the mixture will start leaving sides.
- Upma is ready to serve.
Tip:
If you have leftover rasam, you can add 1/2 cup of rasam instead of rasam powder at step 4. Adjust water in step 6 if required.
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Shuchi Vaishnav Gandhi is a jewellery designer, lover of crafts and a big foodie. She lives in Bangalore with her husband and drew early culinary inspiration from her father, who was a great cook and always got the best out of her. She loves to cook different cuisines and startedhttp://www.spicytangy.com in 2008 to overwhelming response. You can also mail her at shuchi@spicytangy.com