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Thursday, 11 February 2016

Uppumavu/Upma


Uppumavu or upma is a famous South Indian breakfast dish and also an evening snack. Uppumavu is of different types. It can be made with rawa, broken rice, vermicelii etc. Today we will discuss the rawa uppumavu.

Making rawa upma does not take much time, with in 15 to 20 minutes we can prepare. If you keep roasted semolina in air tight containers, upma making will be much easier.

 I have discussed two different methods of upma preparation here. Both are equally easy and simple. Try both and send me feed back.

 Uppumavu / upma recipe



Author: Anju Aneesh
Recipe type: Main
Cuisine: India, South India, Kerala
Preparation time: 10 minutes / Cooking time: 10 minutes / Total time: 20 minutes

Ingredients

  • 2 tablespoon oil
  • 1 teaspoon ghee
  • 1/2 teaspoon mustard seeds
  • 1 teaspoon  black gram (uzhunnu / urad dal)
  • 1 teaspoon Bengal gram ( Kadala parippu)
  • 1/2 cup shallots, peeled and chopped thinly
  • 2 green chilies, chopped
  • 2" piece ginger, chopped
  • 1.5 cups semolina or rawa
  • Salt to taste
  • 1.5 cup to 2 cups water

Direction of preparation of uppumavu / uppuma


Method 1

  1. Heat a pan on medium flame. Roast rawa or semolina with continuous stiring till the rava granules became dry, fragrant and crisp. Do not brown rawa. 
  2. Transfer it in an another vessel.
  3. Heat oil in the same pan, splutter mustard seeds, add black gram ( uzhunnu or urad dal) and split bengal gram (kadala parippu or chana dal) saute its colour changes to light brown. 
  4. Add curry leaves, chopped shallots, ginger and green chili and saute till the onion turns transparent.  Do not brown onion, it will affect the colour of upma.
  5. Add 2 cups of water and enough salt. Let it come to a rolling boiling on high flame.
  6. When the water comes to a rolling boil, lower the flame to its lowest, then add rawa .
  7. Once you add the rawa, stir immediately to avoid lumps.  
  8. Let the uppuma to cook on low flame for 2 more minutes. Stir occasionally. Let the rawa grains to absorb water and thus swells and get cooked.
  9. Turn off the heat and let it settle for 10 minutes before serving.
  10. Serve with banana, sugar or any curry.


Method 2
  1. Heat oil and ghee in a pan. splutter mustard seeds, saute black gram and bengal gram for one or two minutes or till its colour changes to light golden.
  2. Add chopped shallots, ginger and green chilies. Saute till the shallots became transparent.
  3. Add semolina or rawa and stir continuously on low-medium flame till a nice aroma of roasted rawa start releasing.
  4. Meanwhile, heat water with enough salt in another pan. Do a taste test, it will be difficult  to add salt after the preparation of uppumavu.
  5. Add boiled water to the hot roasted rawa and mix everything together. Now keep it there for sometime till all the water evapourates and the uppumavu became dry. 
  6. Stir with a spatula and separate all lumps.  
  7. Serve hot with banana, or any curry.


Let us go to the step by step preparation of uppumavu / Upma

Method 1

  1. Heat a pan on medium flame. Roast rawa or semolina with continuous stiring till the rava granules became dry, fragrant and crisp. Do not brown rawa.
     
  2. Transfer it into a plate.
  3. Heat oil and ghee in the same pan,
  4. splutter mustard seeds,
  5. add black gram ( uzhunnu or urad dal) and split bengal gram (kadala parippu or chana dal) saute its colour changes to light brown. 
  6. Add curry leaves, chopped shallots, ginger and green chili and saute till the onion turns transparent.  Do not over cook onion, it will affect the color of upma.
  7. Add 2 cups of water and enough salt.
  8.  Let it come to a rolling boiling on high flame.
  9. When the water comes to a rolling boil, lower the flame to its lowest, then add rawa .
  10. Once you add the rawa, stir immediately to avoid lumps.  
  11. Let the uppuma to cook on low flame for 2 more minutes. Stir occassionaly. Let the rawa grains to absorb water and thus swells and get cooked.Turn off the heat and let it settle for 10 minutes before serving.
  12. Serve with banana, sugar or any curry.

Method 2

  1. Heat oil and ghee in a pan.
     
  2. Splutter mustard seeds, 
  3. saute black gram and bengal gram for one or two minutes or till its colour changes to light golden.
  4. Add curry leaves, chopped shallots, ginger and green chilies. Saute till the shallots became transparent.
  5. Add semolina or rawa and stir continuously on low-medium flame till a nice aroma of roasted rawa start releasing and attain a breadcrumb like consistency.
     
  6. Meanwhile, heat water with enough salt in another pan. Do a taste test, it will be difficult  to add salt after the preparation of uppumavu.
  7. Add boiled water to the hot roasted rawa and mix everything together. Keep it there for sometime till all the water evapourates and the uppumavu became dry.
  8.  Stir with a spatula and separate all lumps.
  9.  
  10. Serve hot with banana, sugar or any curry

My noted on uppumavu/ uppuma

  1. Select good quality semolina/rava for uppumavu preparation. If you choose large grains, it will yeild nice powdered one.
  2. Level of roasting is also important. The rawa grains should become fragrant and start looking dry, separate and crisp. Donot brown rawa.
  3. Quantity of water is also important. Choose right proportion of semolina water ratio.

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