Masala Upma

 

OK, OK I know I have already posted 2 other recipes for Uppittu/Upma here and here. But bear with me, the taste is different from the earlier ones, aromatic and flavorful. This is different because the recipe uses Rasam powder and aromatic garam masala to enhance the flavor of this Upma.

 

Yet again, I learnt this variation of Upma of adding the masala while I was in India. All the 3 of us, my mother, MIL and me were chatting away to glory in the kitchen while making Upma for breakfast. Half way through my mother reached for garam masala and rasam powder to add to the uppittu, I almost yelped out and proceeded to stop her, thinking that she was accidentally adding the powders to the wrong vessel. But she explained that it was deliberate and proceeded to finish the dish. I was very curious about the taste, but then when I tasted it; it was very delicious and fragrant. Rasam powder adds a very unique taste to the Uppit.

 

This is a nutritious meal in itself as it is the combination of Sooji(wheat product) and vegetables. This is eaten as breakfast in many parts of India especially the southern side..

 

We use the coarse roasted rawa (sooji) while making the upma as it is able to withhold the high water temperature and does not form lumps easily. Also do not skip the ghee (clarified butter) in the recipe. It blends very well with the other spices and imparts a strong aroma of its own. We had it with Boondi on the side.

 

Ingredients

  • 1.5 cup Rava/sooji (roasted coarse variety)
  • 3/4 cup chopped onion
  • 1 medium ripe tomato
  • 3/4 cup avarekai (surthi papdi lilva) cooked
  • Curry leaves
  • 5-6 green chillies
  • 2 tsp Turmeric
  • 1 Tbsp ghee
  • 1/2 tsp garam masala
  • 2 tsp rasam powder ( I used MTR brand)
  • 8-10 cloves
  • Jeera, mustard, salt, oil
  • Coriander leaves for garnishing
  • Juice of a lemon

Preparation:

·         Roast the rava with little oil, until it turns light brown and the aroma of toasted rava fills up the room, but take care not to blacken it. Keep aside to cool.

 ·         Meanwhile partially boil the vegetables in water separately. (Make sure it is not completely cooked).

·         If using the frozen papdi liva, then thaw it and boil it in water until cooked. If using the fresh variety then cook it separately.

Method:

·         Heat a heavy bottomed pan, and then add oil, jeera, mustard, curry leaves.

·         Add the cloves and mix until the aroma of cloves fills in. 

·         Next add the diced onions, slit green chillies and sauté until they turn a little translucent. 

·         Add the chopped cooked vegetables, salt and continue to sauté for a while.

·         Add the diced tomatoes, add little oil if necessary and cook until tender.

·         Add the rasam powder, garam masala with little more oil and mix well.

·         Now add 2 1/4 cups of hot water into this, mix well and let it come to a boil.

·         Add the roasted rava, mix thoroughly making sure no lumps are formed.

·         Sprinkle more water if necessary and keep this covered on low flame.

·         Garnish with coriander leaves and put in the juice of lemon. Just before serving add the table spoon of ghee, mix and cover with lid for about 30 seconds. Serve Hot.

 

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34 comments

  1. madhu says:

    yea it upma tastes different with diff ingredients. Avarekaalu uppitu looking delish, i have not tried rasam powder in upma.

  2. Asha says:

    OMG! I just made vangi Bhath Uppittu with frozen Lilva too! 😀

    Looks great, masala makes it so flavorful and smells great too.Boondi is delicious on the side, I don’t have it, got to make some.

  3. indosungod says:

    the upma looks delicious. I have been adding the MTR rasam powder to a lot of curries and dal rice too. I should try it with this upma. I usually make the white kind and all I hear is groans.

  4. rajitha says:

    that is a new way of making it. i always feel each time i visit my mom she has a new dish to make or a new twist to a familiar one!!…i guess ur mom seems to be the same…

  5. Lavanya says:

    upma looks yummy …i do the same except rava frying n addition of rasam powder is new to me..really looks so nice ..feeling hungry 🙂

  6. Keerthana says:

    Spicy and tasty! just the way i would love it..i never tried withr asam powder, but i always do add the garam masala powder. this is new to me too

  7. Deesha says:

    this is awesome .. I make upma with vangi baath pudi too .. shall try rasam powder sometime .. must have given it a nice flavor

  8. Alka says:

    I love spicy upmas,nothing bland works for me,so this is one superb way of making sooji
    Never tried with garam masala,leave aside rasam pwdr,and i just cant wait to try it this way..and hey whts that resting in the neighboring bowl??

  9. Shubha Ravikoti says:

    Hey that upma looks awesome and mouthwatering…:d

    I also wanted to ask u a question dear. Can u add me in the Food worl foos aggregator? what details i need to give u for the same??

  10. RedChillies says:

    Thank you all very much. Rasam powder does add special taste and flavor to the upma.

    Alka, the one on the side is Boondi and these are spicy boondi. They are crunchy and pair well with the Upma. It is the same boondi that is used for making Boondi ke laddoo. 🙂

  11. Usha says:

    Loved the idea of using rasam powder in upma, it must have enhanced the taste quite a bit ! Upma looks delicious 🙂

  12. Arch says:

    nice idea – i use vangi bhath powder with my upma and i am running out of stock – rasam powder sounds like a great option !

  13. Maya says:

    Hope you had a wonderful Ugadi Supriya! I love Masala Upma too, I agree with you, all those different varieties taste diff with each powder. Excellent pics!

  14. Madhumathi says:

    Oh wow..I started loving upma!
    I was thinking upma is one of the boring dishes..but you made it so rich and delicious that i could live with it 🙂
    Thanks for posting!

  15. Aparna says:

    I love uppuma (I know many don’t) and have seen this masala version before.
    I shall try this one too. I know garam masala and rasam (or sambhar) powder can taste good together in a dish.

  16. Keerthana says:

    Hi S, thanks for the wishes..we usually celebrate the Souramana ugadi in April, but also make a sweet for this one..so we kinda celebrate both:)
    Hope u had a nice festival too..hugs

  17. sangeetha says:

    hi RC,

    this recipe came out so very well and everybody loved it. thank you so very much for posting.

    you have a great blog with awesome recipes and fotos. hope to try more of them in the future.

    luv
    sangeetha

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