South Indian Special- Rava Upma

Carrots, capsicums along with onions and potatoes make the usual upma more delicious
Winter gives us enough scope to experiment in the kitchen. This is that time of the year
when you can pep up your platter
with a veritable colourful course as a variety of vegetables are available to you. So you can
add more veggies like carrots,
capsicums along with potatoes and onions to make your umpa tastier.
Ingredients:
Suji - 200 gms
Onion- 1
Potato- 1
Capsicum- 1
Tomato - 1 (optional)
Carrot- 1
Salt- to taste
Mustard seeds-1/2 tsp
Cumin seeds-1/2 tsp
Curry leaves - 4-5 leaves
Green chilies- 4-5
Ginger - very small piece
Red chilies(whole) - 2-3
Oil- 50-100ml
Chana dal-12/tsp
Urad dal-1/2tsp
Method:
Take the oil in a pan and once the oil is hot add mustard seeds, cumin seeds, chopped green chilies,
chopped ginger, whole red chilies, chana dal and urad dal. Add curry leaves and stir the mixture.
Add chopped onions, diced potato, diced tomato, diced carrot and capsicum pieces to it and stir well.
Add salt to taste followed by 250ml of water. Put
a lid on it and allow the vegetables to cook.
Roast the suji for two minutes. Once the veggies are cooked, see if you need more water.
If you feel a little bit of water would be required, then add some water to the vegetable gravy and bring
it to near boil. Then add the roasted suji. This is where the art lies. Do
not pour the suji at one go. Just keep on adding little quantities and simultaneously
stir the contents so that the rawa or the suji mixes evenly.
Let the rawa cook for five minutes on a low flame.
After that, transfer the contents onto a bowl and serve it hot.

 

mmmmmmmm yea