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kanchipuram Rava (Semolina) upma / Kanjeepuram Rawa Uppuma

I was so bored and not decided anything  for dinner till late in the evening. Suddenly I had little time left to do something for dinner. I decided to do Rawa Upma. Instead of normal spices decided to try out with spices used for Kanchipuram Idli. Whole family loved it. The spices used in this gave a good twist to it. Before my kids were not found of upuma but recently they have warmed up to it (changing taste buds ??) So these days I have been doing upma at least once a week.
Ingredients


Rawa / Rava / Semolina – 1 Cup (Roasted)
Small Onion – 1/2 cup (Peel and thinly sliced)
Cumin Seeds – 3/4 teaspoon
Ginger – 1 inch (finely chopped)
Pepper  – 1 teaspoon (reduce it if you like milder version)
Coconut – 2 tablespoon
Curry leaves – 10-15
Salt per taste
Turmeric powder – 1/4 teaspoon
Oil – 2 teaspoon



Method:

If you don’t roasted rawa dry roast till nice smell comes



Heat the kada and add oil. When it is hot add the spices (cumin seeds, pepper, ginger and fry for 1  min.) and curry leaves. Add Onion and fry till it is soft. Add 2 cup of water (Add 21/2 if u are cooking at medium flame, 3 if you want your upuma watery or softer runny type), salt, turmeric powder and let it boil.

Add Rawa and stir it continuously. Make sure there is no lump. Cook the rawa by closing the lid in low flame. Stir in between. Add grated coconut and mix it well. Cook for another 30 mins.

Serve hot

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17 Replies to “kanchipuram Rava (Semolina) upma / Kanjeepuram Rawa Uppuma”

  17. Carole
    Reply

    Hi there. The current Food on Friday on Carole's Chatter is collecting links to posts about breakfast dishes. I do hope you link this in. This is the link . Please do check out some of the other links – there are a lot of good ones already. Cheers

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