Rava Upma

Upma is very popular among South Indians. Though the recipe is very simple, the measurement of water, timing, order and the extra ingredients changes the texture and taste. I got certificate for” Most horrible Upma” from my husband several times. But that gives me an inspiration to do more experiments on that. Now I am little confident in making Upma and I tried various types of upmas using vegetables and dry fruits .This is one of the basic recipe.



Ingredients
1 cup Rava /Semolina
1 ½ cup hot water
25 gms cashew nuts
15 gms raisins (both optional)
1 inch ginger finely chopped
1 chopped onion
2 green chilies chopped
1tsp mustard seed
Few curry leaves
2 tbsp oil
Salt to taste

Method


Heat a flat pan on a medium flame and roast the rava lightly, don’t allow it to brown, once done remove it from fire and keep aside.
Heat oil in a pan and roast cashew, then raisins and remove from the pan and keep aside. In the same oil, add mustard and allow to splutter. Add onion, ginger, green chilies and curry leaves and sauté for 3-5 minutes. Add hotwater, and salt to taste. Bring to boil. Add the roasted rava, a little at a time, stirring constantly to avoid forming lumps. Simmer and cook till the upma is ready. Garnish with roasted cashew and raisins. Serve hot and enjoy it with some crispy pappad or boiled banana.