SAMBA RAVA - BUTTERMILK UPMA, how to make cracked wheat-buttermilk upma

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.

Ingredients

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

Serves 2

All ingredients

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

Add salt...

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

Notes

*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.

Categories: No Onion-no garlic, South Indian Breakfasts, Tiffin Varieties