Upma - rava / sooji

This is not really a 'favorite' at home, but this one pot dish can be made easily for any number if people in very short time. It can have many or few ingredients.

Since my husband and I love vegetables, I add carrot and beans.

You can add green peas, potato and even cauliflower if you like.

The water to rava ratio must be strictly adhered to.
2 parts water for every part of rava.
2:1.

The usual amount we follow when n number of adults are to be served is = 1/2 cup per person.

I have used raw rava, meaning rava which has not been fried. This raw rava has very low shelf life and must be stored refridgerated. If you fry it in a teaspoon of oil on a low flame till golden, it stays for a longer time in room temperature.

Ingredients:

Rava -  1 

Oil - 1 tbsp ( preferably vegetable or coconut)

Ghee - 1 tsp

Mustard - 1/2 tsp

Urad dal - 1/2 tsp

Carrot - 1 medium

Beans - 7

Onion - 1 medium

Green Chilli - 2 or 3

Ginger - 1 inch (opt)

Coriander leaf - 2 tbsp

Curry leaf - 6

Water - double the quantity of rava - here 2 cups

Salt - just enough to make the water salty 

Cashewnuts - 2 tbsp (opt)

Coriander leaf - 2 tbsp (opt)

Grated fresh Coconut - 2 tbsp (opt)

Semiya - 1/4 cup (opt) 

Method:

Heat the oil and splutter the mustard. Then add the urad dal and fry till golden.

Next add all the vegetables together into the oil.

Stir fry and then cook covered on a low flame. 

Keep water for boiling in another stove with just enough salt to make the water salty. 

After 5 minutes the carrot must have softened. (That is my knife poking a carrot to check for doneness!)

Next add the rava and semiya (if using).

If you are using fried rava , reduce flame

and fry for 1 minute. Otherwise, fry for 1 minute on high.

Reduce flame and pour the boiling salted water on the fried rava -vegetable mix.

Mix well, cover for 1 minute and stir again. All the water would have been absorbed. Turn off flame. Keep stirring every now and then to prevent lumping.

If you are not adding fried cashewnuts, add the ghee and mix well.

Or, heat the ghee, fry the cashewnuts till golden and add to the upma.

Top with coriander leaf and coconut, if using.

Serve hot with varieties of coconut chutney.