White Upma / Rulav

-
This is a famous Konkani dish. In many houses it is prepared for breakfast during festivals. It is little different from Upma or Khara Bath, which involves lots of vegetables and hot spices. This dish is simple and easy to cook. It can be prepared for breakfast or as a evening snack. Usually prepared when guests arrive without prior notice as it takes less time. My dad loves this dish if only prepared by my aunt (Maavu) so while coming to Singapore I borrowed the recipe from her and today I am going to share it with you people.

NOTE :  
  • Number of green chilies depend on how spicy they are. I am using 5 as mine are not very spicy.
  • Optional - Can use coconut and cashew nuts for garnishing.
  • Better to use a non-stick pan or heavy bottomed pan.
  • I am using half oil and half ghee. If you want you can use any one.
  • Combination of oil and ghee enhances the taste.
  • Semolina / Rava takes only 5 minutes to cook.
HINT :
  • Tear the curry leaves with hands  while adding it as that will increase its flavor.
  • Use scissors to cut red chilies directly at the time of adding it by keeping it on top of the pan so that its seeds doesn't spread all over your kitchen.
  • The boiling water is added so that the semolina cooks quickly and does not get sticky if it is not fried properly.

 Time Taken : 10

Yield : 2 servings
White Upma / Rulav
White Upma / Rulav

Ingredients:  

Green Chillies6 nos finely chopped or vertically sliced
Curry Leaves7- 8
Split Urad Dal / Urda Dally1 tbsp
Mustard seeds / Saasama1 tbsp
Red Chilly2 
Saltas needed
Sugar1 tbsp
Semolina / Rava1/2 glass
Water1 + 1/2 cup
Oil 2 tbsp
Ghee2 tbsp

Method :

  1. Take a pan, add 2 glasses water to it and salt. Allow it to boil.

     2.  Take another pan, add oil, ghee and split urad dal. Wait until urad dal changes its color to brown.

     3.  Add mustard seeds, green chilies, red chilies, curry leaves and fry for 2 minutes. 



     4.  Add sugar and semolina now. Stir well and fry on low flame until nutty aroma oozes from semolina and color turns a shade darker.


     5.  Add 1 + 1/2 cup boiled water to it and stir well. Close lid for 2-3 minutes and wait until all the water evaporates.


     6.  Switch off the stove and garnish with coconut and fried cashew nuts if needed.



Comments

Post a Comment

Popular Posts

Phenori / Sweet Satta

-
Image
Phenori also called as Sweet Satta is a sweet dish prepared during special occasions specially during Diwali. My mom always used to  prepare it during Diwali and we kids used to finish all within a week. Personally, I am not a sweet lover but I can't stop eating Phenori. They are so yum, crispy and tasty. The procedure to prepare it looks difficult but is really not so. Try preparing little at first so that you get an idea how it tastes or how much difficult it is. NOTE :  Sugar Syrup can be used instead of Sugar powder. Phenori should be fried properly else they will become soft. You can sprinkle chiroti rawa  or rice flour to make them crispy. Roll from center to the side. All the layers should be clearly visible. And avoid the centre from getting thin. The number of layers can be 3,5 or 7. The oil/ghee to fry should be medium hot and not too hot. Preparation Time : 30 Minutes Cooking Time : 5 Minutes Total Taken : 35 Minutes Ingredients: Ma
Read more

Maddur Vada

-
Image
Maddur Vada is one of my favourite snack. It is crispy and soft inside with awesome onion flavors. This snack was first originated in a town called Maddur which is on the way from Bangalore to Mysore and thus the name Maddur Vada. As kids, we used to wait to go from Mysore to Bangalore on train only for the sake of this Maddur Vada. It is very simple to prepare with basic ingredients available at home and also very tasty. NOTE :  Can add 1/2 Cup Fine Semolina / Chiroti Rava / Suji if needed. Can add 2 tbsp Jeera if needed. A pinch of hing is optional. You can also pat the lemon sized dough on a greased non sticky paper or laminated paper. Ghee can be used instead of oil in a dough. Preparation Time : 10 Minut es Cooking Time : 5 Minutes Total Time : 15 Minutes Yield : 2-3 servings Maddur Vada Ingredients: For Dough : Plain Flour / Maida 1 Cups Rice Flour 1/2 Cup Salt as needed Water as needed Green chilies 4-5 finely chopped Ginger / Adarak 1 in
Read more

Sev Puri / Sev Poori

-
Image
India is well known for it's chaat items. The taste of chaat items varies among different states. Sev puri is famous in the streets of Mumbai. My favourite chaat item which can be easily prepared at home and is a very healthy dish. Everybody loves this and can be served as a appetizer, evening snack or as a substitute for meal. NOTE :  Hot/mint/green chutney and tamarind/sweet chutney is used to add extra flavor. You can skip it if needed. The 2 types of chutney prepared can be stored in an air tight container in a refrigerator and can be used for other purposes also. You can use pani puri's puri,sev puri's puri or even papdi. The garnishing can be adjusted as per the taste. Chaat Masala is used for better taste. Preparation Time : 5 Minutes Cooking Time : 10 Minutes Total Taken : 15 Minutes Yield : 3-4 servings Sev Puri/Sev Poori Sev Puri/Sev Poori Ingredients: For Sweet/Tamarind Chutney : Dates 4-5 Salt as needed Tamarind lem
Read more

Gointa Podi ( Pointed Gourd Fry )

-
Image
This is almost all Konkani people's favorite dish. Usually we prepare this for festivals. My husband and my in-laws simply love this dish. It is simple and yet very tasty. Anybody can try this for evening snack or can have it along with lunch. One can use potato, Bitter gourd / Kaaraate, Spine gourd / Phaagila or any other vegetable of your choice. This recipe was shared by my Mother-in-law. NOTE : Number of chilies depend on how spicy they are. I am using 12 as mine are not very spicy Time Taken : 20 Minutes Yield : 2-3 servings Gointa Podi ( Pointed Gourd Fry ) Ingredients: To be grinded  : Red Chillies 12 nos Asafoetida / Hing                            1/2 sp Coriander 2 sp Salt  as needed  Rice Grain 1 Cup  Tamarind 1/2 Inch  Others  : Oil for frying Semolina / Ravo 1 tbsp Rice Flour 1 tbsp Pointed Gourd / Gointa  5-6 Wash and drain Rice grain. Keep it  for 1/2 hour.  Method :      1.  Make a paste of above mentioned ingredients b
Read more

Pepper Chicken / Chicken Stir Fry / Chicken Kali Mirch

-
Image
This recipe is my favorite. Simple, healthy and very tasty. Clears the throat completely thus very good for cold and sore throat. This is the simplest chicken item with least number of ingredients. NOTE :          Optional :  Can use capsicum and onions if needed. Can use finely chopped coriander leaves to garnish. Can use 1 tbsp Vinegar also. Time Taken : 15 Minutes Yield : 3 servings Pepper Chicken / Chicken Stir Fry / Chicken Kali Mirch Ingredients:   Coriander Leaves little finely chopped Garlic / Losun 4-5 finely chopped or smashed Ginger / Adarak 1 inch finely chopped or smashed black pepper  powder / Kali Mirch 2 tbsp Soya Sauce 1 tbsp Others: Chicken 200-300 gms Salt as needed Oil 2-3 tbsp Green Chilies 2-3 vertically splitted Clean and wash chicken pieces. Method : Chop the chicken into small pieces. Take a pan, add oil, garlic, ginger and green chilies. Fry for 1 mint and then add chicken, soya sauce and pepper powder. Ad
Read more