Masala Upma

1. 1

   Step 1

   • a.In a heavy-bottomed pan or kadai, dry roast the rava on low-medium heat for 4-5 minutes. Stir continuously until it becomes fragrant and turns a very light golden color, but does not brown. Transfer to a plate and set aside.
2. 2

   In the same pan, heat the oil over medium heat

   • a.Add the mustard seeds and wait for them to splutter. Then, add the urad dal and chana dal. Sauté for about a minute until they turn golden brown and aromatic.
3. 3

   Add the curry leaves, slit green chilies, and grated ginger

   • a.Sauté for 30 seconds until the curry leaves are crisp and the raw smell of ginger is gone.
4. 4

   Step 4

   • a.Add the finely chopped onion and sauté for 3-4 minutes until they become soft and translucent.
5. 5

   Step 5

   • a.Add the chopped tomato and cook for another 3-4 minutes until it turns soft and mushy.
6. 6

   Stir in the mixed vegetables, turmeric powder, and sambar powder

   • a.Mix well and cook for 2-3 minutes, allowing the vegetables to slightly soften.
7. 7

   Pour in 2.5 cups of water, add salt and sugar

   • a.Stir everything together and bring the mixture to a rolling boil.
8. 8

   Reduce the heat to low

   • a.Slowly pour the roasted rava in a steady stream with one hand, while continuously stirring with the other hand to prevent any lumps from forming.
9. 9

   Step 9

   • a.Keep stirring until the rava absorbs all the water and the mixture thickens considerably. Cover the pan with a lid and let it cook on the lowest possible heat for 4-5 minutes. This steaming step makes the upma fluffy.
10. 10

    Turn off the heat

    • a.Add the ghee (if using), fresh lemon juice, and chopped coriander leaves. Give it a gentle mix. Let it rest, covered, for another 5 minutes before serving.
11. 11

    Step 11

    • a.Fluff the upma with a fork and serve hot, either on its own or with coconut chutney or pickle.

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