Rave uppittu / Semolina Upma

By UjjU

One of the easiest & quickest breakfast items which can be made in 15 to 20 minutes.

Ingredients

• 2 cups Uppittina rave(coarsely ground wheat)
• 2-3 green chillies, cut lengthwise
• a pinch asafoetida
• 1 tsp mustard seeds
• 1 tsp jeera/cumin
• 2 tsp turmeric
• 1 strand curry leaves
• 2 tsp udhina bele (Urad Dal)
• 2 tsp Bengal gram Dal
• 1 small onion (optional), chopped finely
• 2 medium sized potatoes, chopped
• 3-4 green beans, each piece cut approximately 1" in length
• 1/4 cup peas (optional)
• 1/4 cup Avarekaye (Papdi Lilva) (optional)
• 2 tsp chili powder
• 2 tsp sambar powder (optional)
• 1/4 cup coconut gratings
• 2 tbsp ghee/butter
• 2 tsp Oil
• Salt
• Water
• Roasted cashew nuts & coriander leaves for garnishing

Details

Servings 2
Adapted from cuisinepoint.blogspot.com

Preparation

Step 1

1. Add ghee to a heavy bottomed pan & heat on medium flame.
2. When the ghee becomes little hot, add rave & roast it.
3. Keep roasting till a pleasant aroma is got. Make sure to attend to the pan & check the color of the rave. It should turn brown after 5-6 minutes of roasting. If unattended, rave would turn black. (Burnt)
4. Transfer the roasted rave into a clean dry plate.
5. In the same pan add 2 tsp of oil & heat of medium flame.
6. Add asafoetida & mustard seeds.
7. When the mustard seeds pop, add cumin seeds, curry leaves, udina bele, Bengal gram Dal, onions & turmeric. Fry till the onions begin to sweat.
8. Add all the other vegetables.
9. Fry for a minute or two.
10. Put salt as per taste, chili powder & sambar powder & mix well.
11. Add 1 cup or enough water to cover all the vegetables. Cook on medium flame for 6-10 minutes. Close the pan with a lid.
12. To check if the vegetables are cooked, mash a piece of potato in the pan. If it's soft enough, then they are cooked.
13. Add rave & stir the contents well.
14. Add 2 cups of water & close the pan with a lid.
15. After 5 minutes, add coconut gratings & switch of the flame.
16. Garnish with roasted cashew nuts & coriander.
17. Serve hot with spicy mixture, coconut chutney or kesri bath.