Rava Upma / Semolina Porridge

Usually, I am don't have a palette for South Indian dishes, but then when my friend from Podi's sent me her homemade masalas, I had to try it with some authentic recipes from the region. A fussy toddler and a teething infant, don't give me much time to experiment in the kitchen, so I came up with the classic Rawa Upma with some vegetables and sprinkled a lot of Paruppu powder from Podi's. 

Paruppu is a fine mix of lentils (Dal's) powdered together and used as a condiment or a side dish. It is a great option to add with rice and ghee, rice and curd, upma, and a quick fix for adding flavor to any dish when you don't have the time to cook a whole meal for the family.

Rawa Upma is usually a one-pot complete meal and tastes delicious with this powder. ghee (clarified butter) and vegetables.

Rava Upma

Ingredients

• 1 cup roasted Rava / Semolina (I recommend Deep's Roasted Upma Rava)

• 1 tbsp Ghee / Clarified Butter
• 1 tsp Mustard Seeds
• 1 tsp Black Gram Dal / Urad Dal
• 1 tsp Split Chick Pea Dal/ Chana Dal
• 4-5 Curry Leaves
• 1 tbsp Ginger Chilly Paste
• 1/2 Onion, finely chopped
• 1/2 bowl of mixed assorted vegetables like beans, carrots, peas
• 1 whole dry red chilly
• Water as needed
• Salt to taste
• Paruppu powder from Podi's to sprinkle on top
• Coriander leaves, and lemon for garnish

Method

• Heat ghee in a Kadhai, add the mustard seeds, urad, and chana dal, and roast till brown
• Add the curry leaves, ginger chilly paste, dry red chilly, and fry well
• Add the onions and fry till golden brown
• Add the mix veggies, salt to taste and fry well
• Add water and let the vegetables cook well
• Once the vegetables are cooked, add the roasted rava and stir continuously
• Bring to a boil, till you have a porridge-like consistency 
• Serve with coriander leaves, lemon, and ghee
• Sprinkle Paruppu powder generously and serve hot