Saturday, August 1, 2009
Khara Bath/Uppittu/Rava Upma
Serves : 2
Coarse rava/Upma rava - 1 cup
Cooking oil - 4 tbsp
Chana dal - 1 tsp
Urad dal - 1 tsp
Curry leaves - 5-6
Green chillies - 4, finely chopped
Ginger - 1 tsp, grated, optional
Onion - 1/2 cup, finely chopped
Water - 2 1/2 cups
Salt - to taste
Coriander - 4-5 strands
Coconut - 1/4 cup, optional
Mustard seeds - 1/2 tsp
Carrot - 1/4 cup, diced
Beans - 1/4 cup, diced
Peas - 1/4 cup
Potatoes - 1/4 cup diced
Lemon juice - 1/4 tsp
1. Roast the Rava/Sooji/Semolina on low flame in 1 tbsp of cooking oil until the toasted aroma of Semolina waffles through. Transfer it to a plate.
2. Heat remaining oil in a non-stick pan. Add mustard and when it begins to splutter add urad dal and chana dal. Stir for a minute till the dals slightly brown.
3. Add curry leaves, green chillies, grated ginger, stir for about 1/2 a min or until the ginger is done.
4. Add the onions and stir till the onions become soft or golden brown.
5. Add the vegetables and cook till the vegetables are slightly done.
6. Add the water and bring to boil, then add salt.
7. Add the roasted Rava/Semolina in small batches and stir in between. Make sure no lumps are formed. (Do not put all the rava at once in the boiling liquid).
8. Close the lid of the vessel and cook on low-medium heat for about 2 min or until the rava is done.
9. Garnish with coriander, lemon juice and fresh coconut. Serve Hot!
Variation 1: Averekalu Upma
Upma can be made only with the averekalu(1 cup) in place of the vegatables. Averekalu to be added at the same point as the vegetables.
Variation 2: Simple Khara Bath
Upma can be made without the vegetables
Variation 3: Festival Khara Bath
Upma without onion and vegetables, this tastes better when the "optional" coconut is added.