"Cabbage Tomato Masala Upma (Rulav Panna)" ... don't underestimate the power of humble looking rava, it has always stood up to testing times ... easily adapts to facelifts you give it ... above all, its healthy and easy to cook ... dietician's now recommend it, but in Konkani Saraswat Cuisine it has always been included cooked in diffetent ways ... amma, always prepated it atleast once in a week ... I am sure, it's enough reasons to go ahead and relish it ... Yummilicious ...
** Recipe : Chop 1-2 medium sized tomatoes and keep aside. Chop 3 cups of cabbage finely. Wash, drain and keep aside ready. Soak a small marble sized tamarind in water for 5-50 minutes. Strain and keep aside ready. Chop handful of coriander leaves and keep ready.
** Heat a thick bottomed large kadai with ½ cup of ghee, when melted and hot add ½ cup of slit cashew nuts and fry till brown. Remove and keep it aside for garnishing.
** Add in 8-10 curry leaves, 1 tsp of hing powder, ½ tsp of haldi powder, 2-3 tsp of Sambar powder and fry well. Add in 2 cups of coarse rava (thicker variety) and fry well. Add in the cabbage, tomatoes and mix well.
** Add salt to taste and pour 5 cups of hot water and bring to a boil, add in the strained tamarind water, simmer for 5 minutes, lower heat to minimum.
** Cover and cook till done. Garnish with the fried cashews and a handful of finely chopped coriander leaves.
** Serve as it or with chutney / sambar / salad of your choice. Tastes awesome and can be taken in lunch box too as its very tummy filling.
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Thanks.