process of making upma
Answers
Answer:
Semolina/Sooji/Rava – 1 cup
Ghee – 2 tbsp + 1 tsp
White urad dal – 1 and 1/2 tsp
Mustard seeds – 1 tsp
Cumin seeds – 3/4 tsp
Curry leaves – 15 leaves
Onion – 1 medium, finely chopped
Ginger – 1-inch piece, finely crushed
Garlic – 5 cloves, finely crushed
Green chilies – 2, chopped
Tomato – 1 medium, finely chopped
Water – 2 and 3/4 cup
Salt – to taste
Sugar – 1 and 1/2 tsp
Lemon juice – 3 tsp
Cilantro – a handful, finely chopped
Raisins – a handful
Cashews – 10, broken into small pieces
How to Make Upma
Heat a pan and add in the rawa and 1 tbsp of ghee.
Roast the rava on low flame for about 10-12 minutes till ti turns golden and aromatic.
Remove it onto a plate. Set it aside.
Keep the ingredients ready.
Heat 1 tbsp of ghee in a pan or a skillet and allow it to melt. Add in the urad dal and saute it for a few seconds till it turns golden.
Add the mustard and allow it to splutter. Add cumin seeds and allow them to sizzle.
Add in the curry leaves and fry them for a few seconds till they give out a nice smell.
Add in the onion and saute it till it turns pink and loses its raw smell.
Add in the ginger, garlic and green chilies and saute till they raw smell goes away.
Add the tomato and saute till it gets mushy.
Add water. Add salt.
Add sugar.
Add lemon juice.
Bring it to a boil and let it boil for about 3-4 minutes.
Add rava little by little and stir constantly so that there are no lumps. Let the rava get heated through and cook for about 2-3 minutes.
In the meanwhile, hea 1 tsp of ghee in another skillet or pan and fry the raisins for few seconds on low flame till they puff up. Remove them onto a plate.
Fry the cashews till they turn golden.
When the upma has thickened like this, add in the cashews, raisins and coriander leaves. Reserve some cashews for garnish.
Mix well. Upma is ready. Serve hot. Enjoy!
