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Upittu ( Rava Upma)
This is a traditional South Indian breakfast dish, savory and very good with a cup of good coffee.This is the way it was made at home all through my childhood and the way I make it now. Edited 5/8/09 - I'm changing a couple of things to make this a bit healthier.Reduced oil from 2 tsp to 1, eliminated 1 tsp ghee to fry semolina, put coconut and cashews under optional additions and changed the servings from 2 to 4.I'm also going to try substituting quinoa for the semolina one of these days ( soak, rinse, toast quinoa )
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Heat a wok or kadai, spray with butter flavored cooking spray and add semolina.You can also use 1 tsp ghee instead of cooking spray for a more fragrant ( albeit higher fat ) version.
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Roast, stirring occasionally until fragrant ( about 7-8 minutes ).
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Take out semolina and keep aside.
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After wiping off the hot pan to remove leftover semolina grains, add the oil.
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When oil is hot, add the tempering ingredients - mustard seeds, cumin seeds.If you wish you may also add spilt urad dal.
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When mustard seeds sputter, stir in chopped onions, ginger, curry leaves and green chilies.Note that you can deseed the chilies if you don't want any heat.
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In the meantime, bring the 1/2 liter of water to boil and add salt to it.
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Back to your wok, stir regularly and when the onions are transparent add diced tomatoes and let cook for a couple of minutes.
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When tomatoes are cooked, add the roasted semolina you kept aside earlier and mix well.
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Pour boiling salted water over this mixture, give a quick stir and cover with lid.
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Let it cook for 3 minutes on low flame.Then take off lid and add chopped cilantro, cashews and 1 Tbsp grated coconut.Mix well.
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Take off heat, and serve hot garnished with the remaining tablespoon of grated coconut and a sprig of fresh cilantro.
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NOTE 1: Don't over-roast the semolina or it won't cook well.
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NOTE 2: Possible additions - grated carrots, fresh green peas, roasted peanuts.You could also add 2 tablespoons cashews ( roasted pieces ) and/or 2 tablespoons coconut ( grated fresh ) along with the cilantro.
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NOTE 3: If you try to add salt after you take the upma off heat, it won't incorporate very well.So I suggest tasting the upma just before you add cilantro etc.and add more salt if you wish.Make a note of how much salt your family prefers, and next time add the entire amount to the water.
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