Bombay rava(medium corse)/Semolina :1 medium size cup
fresh tender avarekalu (valor/papdi lilva) : 1 small cup
onions,chopped : 1 big
onions,chopped : 1 big
coriander leaves : for garnishing
sugar (optional) : 1 tbpn
grated coconut : 3/4 cup
grated coconut : 3/4 cup
lemon juice : 1 tbspn
For tempering:
3tbsp ghee/oil,
1 tspn mustard seeds,
1tspn jeera,
1 tbspn channa dal n urad dal,
1 tbsp groundnuts,
3 slit green chilly,
curry leaves
Method:
- fry the rava/semolina nicely with little ghee/oil. Rava upma taste great when fried in ghee and comes out very soft. Keep stirring continuously until colour changes from white to slight golden brown . It takes about 12-14 mins to fry on medium to high flame. Take care not to burn it.
- Now take ghee in a kadai. Once its hot enough to crackle, go on adding mustard seeds, channa-urad daal, groundnuts, jeera, curry leaves. wait till they crackle. Then add onions n green chilly . fry till onions become translucent.
- Then add avarekalu/ valor lilva. Add 1/2 cup water, cover the lid and cook for 5-7 mins till it cooks completely
- Add 2 1/2 same cups of hot water, allow to boil.
- Add salt,sugar, half quantity of grated coconut in the water also few drops of lemon juice.
- Now add in the roasted rava in hot water with continuous stirring.
- Keep mixing properly n close the lid for 3-4 mins. Finally garnish it with chopped coriander leaves and remaining grated coconut. Turn off the gas
Serves: 2-3
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