Posting resto style combination upma with chutney as an accompaniment.

RECIPE :

Ingredients

  • 1/2 cup semolina/ rava
  • 1 tsp ghee to roast the rava
  • 1 cup hot water or as required
  • 1 medium sized onion finely chopped
  • 1/4th cup green peas
  • Salt to taste
  • Finely chopped coriander leaves to garnish
  • 2 tbsp freshly grated coconut to garnish
  • Nylon sev to garnish

For the tempering

  • 2 tbsp ghee/ oil
  • A pinch of asafoetida
  • 1/2 tsp mustard seeds
  • 3 to 4 green chilles finely chopped ( adjust to taste)
  • A sprig of curry leaves

METHOD :

  • Roast the rawa in a tsp of ghee on low flame till you get the aroma taking care not to burn it. Set aside.
  • Heat oil/ ghee in a nonstick/ ceramic pan, add mustard seeds. When they splutter add asafoetida, green chillies, curry leaves and mix well. Add onions and saute till transluscent, then add green peas and saute.Add the roasted rava and saute well. Add hot water, salt and mix well. 
  • Cover and cook on low flame till done. Open the cover and stir once or twice to prevent it from sticking to the bottom of the pan. Remove from flame. 
  • Serve hot garnished with freshly grated coconut and coriander leaves or nylon sev and coconut chutney and a lemon wedge if you want a tang to the upma.

NOTE :

  • I have used Sunday special upma rawa that is available at the grocer I buy from. 
  • The upma comes out perfect if the rawa is roasted properly if not it’ll be sticky.

Coconut chutney 

RECIPE :

Ingredients

  • 1 cup grated coconut
  • A small piece of tamarind
  • 1/4th” piece of ginger
  • 2 to 3 green chillies(adjust to taste)
  • Salt to taste
  • 2 sprigs of coriander leaves
  • A pinch of asafoetida

METHOD :

  • Grind coconut,asafoetida,green chillies,ginger,tamarind,salt, coriander leaves along with little water. Transfer to a serving bowl.
  • Serve this chutney with Upma, appe, dosas, set dosas, pancakes etc.