The reason behind taking “Breakfast” theme for this BM is my husband. I am not a morning person and added to that my husband will always be wearing his “Kavasa Kundalam” (the nickname I’ve given to his cell phone). He is on call most of the time he is awake. So sometimes, we do text inside the house to communicate or talk in monosyllable with mute on his conference call. With all that drama going on, he many times forgets to drink his morning tea so I don’t bother making any elaborate breakfast as I see the potential of it being forgotten. He doesn’t like cereal or bread and will not eat anything other than idli, dosa, etc. Few days back he declared he is going to start a blog called “Breakfast Beggers” (A site for all those who beg for breakfast….how innovative!!!). I couldn’t help myself from having a hearty laugh and felt I should get in to the habit of serving him a proper breakfast. Just to motivate me I made this upma as I love upma anytime and H doesn’t. But to my great surprise everyone in my family for once loved this upma and it was enjoyed thoroughly until the last scrapes on the bowl. I’m super excited that my favorite dish has somehow thrusted itself into our menu. I served the upma with tomato chutney and sambar and it was just perfect!!!
Rava (Semolina) — 1 cup
Semiya (Vermicilli) — 1 cup
Green Chillies — 1 or 2 (adjust according to your taste)
Ginger — 1″ piece (finely shredded)
Carrot — 1/2 cup (finely cubed)
Potato — 1 medium (finely cubed)
Onion — 1 (finely chopped)
Peas — 1/2 cup
Mustard seeds –1 Tbsp
Channa dal — 2 tsp
Urad dal — 1 tsp
Curry leaves — few leaves
Asafetida — 1/4 tsp
Turmeric powder — 1/4 tsp
Salt — to taste
Ghee — 2 Tbsp
Cooking oil — 2 Tbsp
Roasted Cashewnuts — few for garnishing
1. With 1 tbsp of ghee each to roast rava and vermicilli separately until light golden brown. Transfer the rava and vermicilli after roasting separately in to a bowl and mix well. Keep aside. Heat oil in a wide pan, add mustard seeds and let it splutter. Add channa dal and urad dal and fry till they turn brown. Now add curry leaves, and onion. Fry till onions turn translucent.
2. Add chopped carrots, potatoes, peas. Add salt and turmeric powder and cover and cook till the vegetables are 3/4th cooked. Now add 4 cups of water. Once the water starts to boil, add rava-vermicilli from step 1 slowly while mixing. Within 2 minutes, all the water will be absorbed by the rava-vermicilli mix. Keep mixing until the vermicilli is well cooked. Cover and switch off the flame. Let it cool a bit before serving and garnish with cashew nuts. Serve it with your choice of chutney and sambar. Enjoy!!!
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