Sunday, 8 November 2015

Upma with Coconut and Pandan Leaf

Upma its a simple and tasty South Indian breakfast item, here i made a deferent type of upma flavoured with coconut and pandan leaf. Here is recipe for you all to try.

  • Rava (Semolina / Sooji) 1 cup
  • Musturd Seeds 1/4 tsp
  • Curry Leaves 2 sprigs
  • Dry Red chilli 2 
  • Onion 1 medium size sliced
  • Ginger 1/2 tsp chopped
  • Green chilli 3 chopped
  • Carrot 1 small size (grated or chopped)
  • Coconut 1/4 cup, grated
  • Pandan Leaves few
  • Water 1 1/2 cup
  • Ghee 1 tbsp
  • Oil 2 tbsp


Heat 1 table spoon ghee in a kadai or pan . Add rava in it. Roast it on low flame until it turns light brown, approximately 4 to 5 minutes. Keep stirring continuously. when done transfer to a plate. Now we are getting roasted rava, if using that just warm in ghee no need to roast again.

Heat 2 table spoon oil in a same kadai or pan over medium flame. Add mustard seeds. When they begin to splutter, add dry red chilli and curry leaves. Add chopped ginger and saute for 1 minute then add sliced onion and green chillies and saute for 2 minutes until onion becomes translucent. Add grated carrot and salt. Mix well and saute for 2 minutes. Add water and bring the mixture to boil, it will take around 2 minutes. Add roasted rava mix well. Stir continuously for 1 - 2 minutes to avoid lumps. Cover it with a lid and cook on low flame until mixture turns thick, it will take around 3 - 4 minutes. Add grated coconut and few slices of pandan leaves, stir in between regular intervals. Turn of heat and remove the lid. Let it settle for 10 minutes before serving.

Transfer rava upma to a serving plate and enjoy with hot tea or coffee.

You can add fried cashew nuts and raisins  if you want. 

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