This is a very special kind of upma.......I can vouchsafe, this recipe can never be found in the internet in any of the blogs....this recipe is my Salem Special....in my family circle, this is being called "Boolu upma"...because, my dad who used to be called "Boolu" by all, used to love this upma. I feel so happy to share this recipe with you all. Its grainy texture is its speciality, and the addition of buttermilk lends a special taste to this upma.
Samba rava - 1 1/2 cups
Curd plus water, all whisked to buttermilk - 3 cups
Cooking oil / gingely oil - 3 tbsps
Ghee - 2 tsps
Asafoetida powder / hing powder - 1/2 tsp
Mustard seeds - 1 tsp
Broken urad dhal - 2 tsps
Channa dhal - 2 tsps
Green chillies - 2 , chopped fine
Red chillies - 2 chopped fine
Curry leaves - handful
Coriander leaves / cilantro - 1 cup, washed and chopped
Salt to taste
Recipe Cuisine: South Indian; Category: Tiffin variety/breakfast
Prep time: 5 mts; Cooking time: 15-20 mts
Curd plus water, whisked to a runny buttermilk
Heat oil and ghee in a heavy bottomed pan, season all the ingredients
Now add the measured rava, after the seasonings turn golden in color, flames on the lowest, roast till rave becomes crisp and a nice aroma comes out
and mix well
Now, add half the quantity of the buttermilk, keep the flames on the lowest, and keep stirring.
After 5 minutes, it will become like this.
Now add the rest of the buttermilk, mix well,
keep it covered with a lid
Now it is 3/4 th cooked...add the finely chopped coriander leaves and mix well.
Keep stirring now and then, the upma will be very soft, but still grainy in texture. That is the speciality of this upma.
Serve this upma, with any pickle and a bowl of curds. That's all. It is the ultimate!!!
This post first appeared in www.malpatskitchen.com
*Even though made with buttermilk, this upma stays fresh, even for a week or so, of course in the fridge.
* If you like the taste of sour buttermilk, that can be used too.