RAVA UPPUMA IN BUTTERMILK (MOR UPUMA)
Uppumma is very nourishing and tasty Nasta variety which , if prepared
properly will win you praise from all those who taste it.
I am posting a lesser known but equally tasty variation.
Rava (samolina) 1. 5 cup
Milk 500 ml (150 ml extra if
2 Nos Cut in small pieces
Chillies 4 to 5 finelly chopped
finelly chopped 1. 5 " piece
cut coriander leaves 1/4 cup
Juice (optional) 1/2 to 1 spoon
dhall 1 spoon
seeds 1/2 spoon
Chillies 2 to 3
leaves 1 to 2 sprigs
5to 6 nos( Broken )
METHOD OF PREPARATION
onions, Cut and chop/Grate Ginger and cut Coriander and Green Chillies and
set aside in a cup. Now take oil/Ghee in a kadai and when hot, add
Both the Dhalls and Mustard and Red chillies. When Mustard starts
crackling, immediately add diced Onions and Sprigs of Curry leaves and
sliced green chillies and start turning. When the onion becomes
translucent, add Rava in Kadai and fry for about two to 3 minutes on a low
to medium flame. Keep on turning the Rava . At this stage, add chopped
Ginger and fry for 45 seconds. Now add sour butter milk and desired
quantity of salt to the
onions in the the Kadai. Take care that the Samolina Lumps are not
formed. You must add the Buttermilk very
slowly and must keep on stirring
the mix. Let the whole mix simmer on a low flame. Keep some more
warm buttermilk on hand in case you feel that the it is less and
the Upuma becomes thick. When the the buttermilk is completely
Rava particles are fully cooked, remove from stove and you may decorate
the Upuma with chopped Coriander and fried Cashewnuts.
an accompaniment, you can prepare coconut chutney or serve with Avakkai
pickle or Lemon pickle. Adding Lemon Juice is optional. Some people
do not like very sour Uppuma. So use your judgement.
This variation of Upuma tastes totally different. Try and you might be surprised.
Please post your feedback. It is very important to all of us.
|Thanks to all the
for making this happen