Rice Rawa Upma

Ingredients

• • Rice rawa - 2 cups
• • Coconut (grated, fresh) - 2 tablespoons
• • Peas (cooked) - ¼ cup
• • Green chillies - 10
• • Salt - 1 ½ teaspoons
• • Oil - 8 tablespoons
• • Water - 6 cups
• • Coriander leaves (cut) - 1 tablespoon (optional)

Ingredients For Seasoning

• • Mustard seeds - ½ teaspoon
• • Black gram dal - 1 teaspoon
• • Bengal gram dal - 2 teaspoons
• • Curry leaves - few
• • Cashew nuts - 1 tablespoon (optional)

Method

• 1. Heat oil in a deep curved pan, add seasonings and then chopped chillies.
• 2. Pour water with salt grated coconut and cooked peas.
• 3. When it starts boiling sprinkle rawa and stir constantly, in low flame.
• 4. When it becomes thick, keep covered in reduced flame stirring in between for few minutes till rawa is cooked.
• 5. This upma also can be pressure cooked directly in pressure pan or pressure cooker.
• 6. Wash and soak rice for ½ an hour.
• 7. Drain and dry in shade by spreading over cloth.
• 8. Pound or mill till fine rawa consistency.

Variations

• • Use thin tamarind extract instead of water.
• • Little sambar powder and jaggery can be added while using tamarind extract.
• • Cooked, dehusked, tender field bean seeds also can be used instead of peas.