Tuesday, 15 October 2013

Nutty Uppumavu / Upma


Uppumavu recipe is not new at all. Everybody knows how to cook it but, getting soft and non sticky uppumavu is very difficult, especially for the novice cooks. I was not very fond of uppumavu, infact, I must say, I used to hate it because my mom used to  prepare it on every Sunday for breakfast. It was a quick fix recipe before Sunday mass.

My liking for uppumavu began to change until I had my Grandma's uppumavu. I have never had such moist, soft n fluffy uppumavu. YES!!! She is a Uppumavu specialist. Whenever she come home, I always insist her to prepare uppumavu. Though, my Mom cooks it in the same way, I some how cannot substitute it with my Grandmom's magical recipe. During my college days, I used to ensure that my Grandma prepares uppumavu for me in bulk and packs it for me to have it in hostel. I used to refrigerate it and have it for breakfast for at least a week. Yes. She used to prepare it in very large quantity.

I always observe the way my granny cooks it and I feel extremely happy when I replicate it. When I was in school, while I was observing her preparing uppumavu for the first time, she told me, " some fools may think that it is oil that's filled in the cooking pot and not water". Though I giggled , I thought in aside that, " even I thought the same". With her comment referring to fools, how will I admit that I thought the same?

Anyways, this recipe for uppumavu is awesome. I have improvised it by adding cashews and peanuts which enhances its taste.

Enjoy a nutritious breakfast with uppumavu, a tea spoon of sugar and hot tea!!!!


RECIPE FOR NUTTY UPPUMAVU / UPMA:
Ingredients:
Roasted semolina (Rava) : 1 cup
Water : 2 + 1/4(if required) cups
Ginger (Finely chopped) : 1/2 Tbps
Green chilli  : 3, finely chopped
Onion : 1 big, finely chopped
Mustard : 1/2 Tsp
Urad dal : 1 Tbsp
Roasted peanut : 1/4 cup
Fried cashew nuts : 3-4 tbsp
Curry leaves : 1 sprig
Ghee / coconut oil : 2 tbsp
Salt : To taste

Method:
  1. Dry roast roasted semolina for 5-6 minutes in medium flame. Keep it aside. (Please refer notes)
  2. Heat oil/ghee in a nonstick pan, splutter mustard seeds, add urad dal and saute till the colour changes to golden brown.
  3. Add roasted peanuts and cashews. Saute for 2 minutes.
  4. Add curry leaves, onion, ginger, green chilli. Saute till the onion turns translucent and you get a nice aroma. 
  5. Add 2 cups of boiling water to the pan and wait for a minute. Add salt.
  6. Add semolina to the pan. Mix it well. Stir it in such a way that u make horizontal lines with spatula and then cut them vertically. (The way you slice mangoes or cake, this pattern prevents forming any lump).
  7. Cover it an cook for 5 minutes in low flame.
  8. If required, sprinkle 1/4 cup of water. (If you feel the uppumavu is dry)


Serve hot!!!!

NOTES:

  • I strongly recommend you to roast the fried semolina again. This makes the uppumavu softer and non sticky.
  • It is better to add boiling water to the pan than adding water and boiling it.




2 comments:

  1. Yummy looking uppumavu.
    Have u seen akkara kazhichakal in youtube see its part 5(C).he hee

    ReplyDelete
    Replies
    1. Thankyou Meena :).. Hahaha Thats funny :)

      Delete

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