Rava Upma / Suji Upma

Sujir Upma / Rava Upma used to be a frequent breakfast dish and evening snack in our home. Suji in any form was very popular in our family. Mishti suji or sujir payesh or sujir upma...they were quite regular. I remember a very funny incident of mine when I was first cooking the suji upma. I forgot to add the green chillies, so while the veggies were being cooked I hurriedly chopped some chillies and then added them to the veggies. After that I wiped my face with that hand to rub off sweat. I completely forgot at that time that I hadn;t washed my hand after cutting the chillies and my whole face was in a blazing situation. I hurried to toilette and washed my face with soap but that was too late. Later to ward off the burning sensation I had to rub ice on my face. After this incident I always...always wash my hands after I cut vegetables. Quite an experience...!!

My posts will become quite irregular and bumpy for 2 months now, because we will leave for our holiday soon. Lets just hope I can do most of my time there. A lot of my hometown's post will be coming soon. I have a truckload of plans...lets just see how many of them can be materialized.

Dry roast the semolina / suji / rava.

Heat oil and add the dals, curry leaves, hing / asafoetida and mustard seeds.

Once the lentils are golden add the chopped onions and cook till they become translucent.

Then add the veggies, salt and cook till half done.

Add the spices and cook for 2 minutes more.

Next add the roasted rava / suji / semolina.

Add water and cook till done.

Finally add chopped coriander leaves and peanuts / cashews.

Rava Upma / Sujir Upma

Serves 2-3

Ingredients:

1 and ½ suji / rava / semolina

1 small onion – finely chopped

1 medium carrot – finely chopped

A handful of beans – cross cut

A handful of green peas

A handful of sweet corn

A handful of roasted peanuts / cashews

A handful of fresh coriander leaves – finely chopped

¼ tsp turmeric powder

½ tso red chilli powder

1 tsp ground cumin and coriander powder

2 green chillies – roughly chopped

1 tsp mustard seeds 

10-12 fresh curry leaves

2 tsp urad dal

2 tsp cahna dal

A pinch of hing / asafoetida

Salt

1 tbsp oil

Method:

Dry roast the rava / suji on low to medium flame for 2-3 minutes or until the suji turns slightly golden. Do stir it continuously during the entire process or otherwise the rava / semolina may burn or turn brown. Either way it will ruin the taste of the dish.

Once the dry roasting is complete transfer the entire roasted semolina in a separate bowl and keep aside.

In the same pan heat the oil and add in the mustard seeds, hing / asafoetida, chopped green chillies and chana dal and urad dal. Fry them for a minute on medium flame or until the dal / lentils turn a little golden, and then add the chopped onions.

Sauté the onions till they become translucent and then add all the vegetables to them.

Sprinkle some salt over them and cook the veggies till they are half cooked or has started to soften.

Add the dry roasted suji / semolina to them then and mix everything. Once everything is incorporated add 3 cups of water, turmeric powder, red chilli powder and ground cumin and coriander powder to the semolina and stir them in. Put cover and let the semolina cook till all the water is evaporated.

Do stir in between  to avoid any kind of sticking to the bottom of the pan.

Check whether the semolina is cooked. It takes 5-6 minutes to cook completely.

Check and adjust the seasonings.

Sprinkle the chopped coriander leaves and roasted peanuts / cashews over them and serve hot with some crispy sev and grated coconut.