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Rava 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 

Butter Milk 500 ml  (150 ml extra if needed)

Onions 2 Nos Cut in small pieces

Green Chillies 4 to 5 finelly chopped

Ginger finelly chopped 1. 5 " piece

Freshly cut coriander leaves 1/4 cup

Salt to taste

Lemon Juice (optional) 1/2 to 1 spoon



Blackgram dhall 1 spoon

Mustard seeds 1/2 spoon

Red Chillies 2 to 3

Curry leaves 1 to 2 sprigs

Cashewnuts 5to 6 nos( Broken )

Ghee/oil 3 ladlefuls 




Dice 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 absorbed  and Rava particles are fully cooked, remove from stove and you may  decorate the Upuma with chopped Coriander and fried Cashewnuts. 

As 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. 

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