South Indian Special Easy and Tasty Upma Recipe

Semolina 1cup

1tsp Cumin seeds

Salt

Raw Milk 1 cup

Water 3 cups

Tempering mixture 2tbsp/(1tsp mustard seeds, 2tsp chana dal & 2tsp urad dal)

8–10 Cashews

3 finely chopped green chilies

Half an onion finely chopped

2 springs curry leaves

1tsp finely chopped ginger

Oil

Ghee

In a heavy bottomed pan, Add a cup of Semolina (Bombai Rava) and roast on low flame for few minutes(2–3 min). Now add a teaspoon of Cumin seeds/Jeera to the rava and continue roasting until it becomes fragrant. Now Shift the rava to a bowl and add salt (as per taste) to the rava. If we add salt directly to milk…Milk will curdle. That’s the reason you should add salt now itself to the rava.

To reduce the cook time, you can buy double roasted Semolina/Suji/Bombai Rava from the store or You can also pre roast the rava and store it in a jar . It lasts for a month.

To the same pan, Add 2–3 tbsp of oil. Once the oil is hot, add 2tbsp of tempering mixture. If you don’t have any store bought mixture with you…Don’t worry. Just Add 1tsp mustard seeds, 2tsp chana dal & 2tsp urad dal to the oil and roast till the mixture turns slight brown and aromatic. At this moment, Add 8–10 Cashews, 3 chopped green chilies and half finely chopped onion . Saute till onions become translucent. At this moment, Add 2 springs curry leaves & a tsp of finely chopped ginger .Stir and saute for a minute and Then add 3 cups of water and 1 cup of raw milk to this mixture and let it come to a rolling boil on high flame. Now lower the flame and add the rava little by little . If you add all the rava to the water in one go, this process will form lumps. So, add the rava in a slow stream using one hand and continuously stir it with the water using another hand. Also stir in same direction for 2–3min and switch off the flame. Now add 2 heaped tbsp of ghee and mix well.

Now serve the upma with any chutney or pickle or podi of your choice.

Bon Appétit❤

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