Mastering the Art of rava/soozi Upma: A Delectable South Indian Breakfast Recipe

South Indian dish Rava/Soozi Upma

Welcome to my culinary journey where we explore the delightful world of South Indian cuisine. Today, I am thrilled to share with you the secret to making a mouthwatering Upma that will transport you straight to the bustling streets of Chennai. Known for its simplicity and incredible flavors, Upma has become a beloved breakfast option for many. Join me as we embark on this flavorful adventure!

Ingredients and Equipment:

Before we dive into the cooking process, let's gather our ingredients and ensure we have the necessary tools at hand. To make Upma, a popular South Indian breakfast dish, you'll need the following ingredients:

Ingredients:

• 1 cup semolina (rava/sooji)
• 2 tablespoons oil or ghee
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon urad dal (split black gram)
• 1/2 teaspoon chana dal (split Bengal gram)
• 1 small onion, finely chopped
• 1 green chili, chopped (adjust according to your spice preference)
• 1/2 inch ginger, grated
• 2-3 curry leaves
• 1/4 cup chopped carrots, peas, bell peppers vegetables
• Salt to taste
• 2 cups water
• Fresh coriander leaves, chopped (for garnish)
• Lemon juice 1 tablespoon or adjust as per your taste

Now that we have everything we need, let's dive into the art of making Upma!

Instructions: How to make it?

• Heat oil or ghee in a pan or kadhai over medium heat.
• Add mustard seeds and let them splutter. Then, add cumin seeds, urad dal, and chana dal. Saute until the dals turn golden brown.
• In an alternate pan, place it on the stove and heat it up. Incorporate the chopped onions, green chili, grated ginger, and curry leaves into the pan. Sauté the mixture until the onions become translucent and acquire a slight softness.
• Next, introduce the chopped vegetables into the pan and cook them for a few minutes until they reach a slightly tender state.
• Simultaneously, take a separate pan and begin dry roasting the semolina (rava). Continue this process until the semolina emanates a delightful aroma and transforms into a gentle golden hue. Remember to constantly stir the semolina to prevent any burning.
• Combine the roasted semolina with the vegetable mixture in the pan. Thoroughly mix everything together to ensure the flavors meld.
• In another saucepan, bring water to a boil. Once the water reaches its boiling point, gradually pour it into the pan containing the semolina and vegetable mixture. Be sure to stir continuously during this process to avoid the formation of lumps.
• Add salt according to your taste preferences and mix everything thoroughly. Lower the heat to a gentle simmer and cover the pan with a lid. Allow it to cook for approximately 3-4 minutes, or until the semolina absorbs the water and becomes fluffy. Stir occasionally to prevent any sticking.
• Once the Upma is fully cooked, turn off the heat. While serving, garnish the dish with fresh coriander leaves to add a vibrant touch of flavor.
• Serve hot Upma with coconut chutney, sambar, or a squeeze of lemon juice, if desired.
• Enjoy your homemade Upma!

If you have any creative variations of the recipe or your favorite ingredient substitutes. Please share your experiences and opinions in the comments section.

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