KERALA STYLE RAVA UPMA / UPPUMAVU
KERALA STYLE RAVA UPMA / UPPUMAVU
BY DISHA LAHORI
Upma, uppumavu, or uppittu is a dish originating from the Indian subcontinent, most common in Kerala, Andhra Pradesh, Tamil Nadu, Telangana, Karnataka, Maharashtrian, and Sri Lankan Tamil breakfast, cooked as a thick porridge from dry-roasted semolina.
The difference between Mumbai upma and south indian upma is their texture.
Mumbai upma is very soft and loose goey in texture , we use less oil and more water. Southindians upma are grainy and dry in texture , they use more oil and less water .
MUMBAI UPMA RECIPE – https://maryzkitchen.com/upma/
INGREDIENTS
- Rava – 1 cup
- Oil + ghee – 4 or 5 tbsp
- Mustard seeds– 1 tsp
- Green chilli – 2
- Grated ginger – 1 tsp
- Onion finely chopped – 1
- Curry leaves – few
- Grated or finely chopped carrot – ¼ cup
- Salt to taste
- Sugar – ½ tsp
- Water – 2 or 2 ½ cup dependind on what texture you want .
METHOD
Dry roast the rava on medium flame for 4 to 5 mins till aromatic , colour should not change.
Transfer to a plate.
Now heat oil + ghee and crackle the mustard seeds .
Add ginger + green chilli + curry leaves and stir fry for a min .
Add onion + carrot and stir fry for a min on medium flame till translucent .
Add water + salt + sugar and bring to a boil .
Lower the flame , add the roasted rava and mix well.
See that no lumps are formed.
Once the moisture is absorbed , cover and cook on lowest flame for 1 min and off the flame.
Don’t open , let it sit for 5 mins.
After 5 mins open and give a fluff .
We can garnish with freshly grated coconut and fried cashews also .
In kerala upma is served with banana + Sugar / Kadala curry / Green peas curry / Pappadum.
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