Ravva Upma

Ingredients

• - semolina upma Andhra style
• - 2 tbsp oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 1/4 cup fresh grated coconut
• - Salt to taste

Method

1. Dry roast rava: Heat a heavy pan. Add 1.5 cups fine semolina (ravva) and dry roast on medium heat 5-6 minutes stirring constantly until light golden and fragrant. Transfer to a bowl.
2. Make tempering: Heat 3 tbsp oil in the same pan. Add 1 tsp mustard seeds. When they pop add 1 tsp chana dal and 1 tsp urad dal. Fry until golden.
3. Add aromatics: Add 2 green chillies, 1-inch grated ginger, 1 sprig curry leaves and a pinch of asafoetida. Fry 30 seconds.
4. Add onion: Add 1 large finely chopped onion. Cook on medium heat 5-6 minutes until soft and translucent.
5. Add water: Add 3 cups water. Bring to a full rolling boil.
6. Add salt: Add 1.5 tsp salt to the boiling water.
7. Add roasted rava: While stirring, add the roasted rava in a steady stream. Stir vigorously as you add to prevent lumps.
8. Cook on low heat: Reduce heat to low. Cover and cook for 4-5 minutes until rava absorbs all the water. Stir once midway.
9. Add ghee: Uncover and add 2 tbsp ghee. Mix well.
10. Serve: Ravva upma should be fluffy and each grain separate. Serve hot with coconut chutney and pickle.