|Uppu Pindi with Chintapandu Pachadi|
Usually the Rava used for this is made at home by soaking rice overnight, draining it out and drying it on a cloth and then grinding it in rava/sooji/semolina consistency. But I had some store bought rice rava in my pantry which I used up for this delicious upma.
Some versions of Uppu pindi have moong dal/pesara pappu in there but since I wanted to make the authentic MIL version, I refrained from adding it. I was tempted to add some veggies too, may be next time!
Here it is for Day 6 of BM#15.
Rice Rava 1 cup
Onions finely chopped 3 Tbsp (Optional)
Salt to taste
Green Chillies chopped 2-3 (or per taste)
Ginger grated 1 tsp
Water 2 cups
Seasoning (Oil 1 Tbsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Cumin Seeds 1/2 tsp, Mustard seeds 1/2 tsp, Peanuts 3 Tbsp, curry leave few, Dry Red Chilli )
Lemon Juice as needed (optional)
Method Of Preparation -
In a heated pan/kadai, add a few drops of oil and roast the rice rava until it attains a shade of golden brown. Set aside.
In the same kadai, add oil and the rest of the seasoning ingredients. After the peanuts are fried and the mustard seeds pop, saute the onions until they are translucent.
Add the chopped green chillies, grated ginger and fry for a minute.
Pour 2 cups of water and let it come to a rolling boil. Reduce the heat, add salt and gently mix in the rice rava.
Mix well and cover with a lid. Let the rice rava cook under steam for about 10 min. Make sure it is cooked on low heat under cover.
Check to see if is cooked through. Usually there would be a crust formed at the bottom of the pan and that signifies the done-ness as well. Fluff it with the ladle, the texture should be more or less powdery.
Remove from fire and squeeze in some lemon juice if preferred.
Serve with Coriander chutney or tamarind chutney or mango pickle. These are the traditional choices. But feel free to serve with any chutney of your choice.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15.
Preparation Time 25 min