“Malvani Masala Veg. Rava Upma with Moong (Green Gram) Sprouts” served with Coriander Mint Coconut Chutney … a unique aromatic blend of spices and veggies with rava taking the normal simple upma/ uppittu to a totally different level … tastes awesome served with simple chutney or curds … Yummilicious ….
** Rulav Panna/ Upma/ Uppittu is a dish prepared with rava/ bansi rava/ sooji/ coarsely ground wheat and is prepared in almost every home with their own recipes. In Konkani Saraswat Cuisine it is usually prepared just seasoned and served along with some other snack dish for breakfast. I have posted many variations using rava and you will find them all using search option. Masala Upma is a dish loved in my home than plain upma as we are spice lovers when it comes to dishes. To prepare it, you just need to spice it with any masala powder of your choice while preparing the same.
** Today I made a slight variation while preparing the upma adding on malvani masala powder along with goda masala, sprouts etc. and it turned out superb. I would call this a sort of takeoff on the method of preparing pulav as I have kept the dish closer to it. However, this is the first time I am using malvani masala for upma and now that it has comes out successful I am sure to try more options. A complete dish in itself as it is both spiced and includes veggies, so you can just serve it with some plain curds or chutney. Do try this delicious version of Upma and enjoy the dish with your family and friends.
** Here is my simple method of preparing “Malvani Masala Veg. Rava Upma with Moong (Green Gram) Sprouts” … My Style …
** You will need about a cup of green gram sprouts/ kirlailele moogu which you have to prepare prior as sprouting needs a minimum time of 36 hours depending upon weather. I have written the method of sprouting already before so will just share the link to it at the bottom of this recipe. You may browse through it for information and method if you are a newbie to sprouts.
** Wash, wipe and cut one large ripe tomato into pieces and grind it to a puree/ fine paste and keep it ready aside.
** Peel off the skin of one medium sized carrot/ gajjar and a small sized beetroot. Cut them into small pieces, wash and keep it ready aside. Also finely chop about one cup of cabbage and keep it ready aside.
** In a vessel add in 5 cups of water and bring to boil. Add in the beetroot and let cook for 5 minutes and then add in the carrot, moong sprouts and allow it to simmer while we go ahead with the preparation of upma on the other side.
** Heat 3 tblsp of ghee/ toop in a thick bottomed kadai, when hot lower the heat and add in a handful of cashew nuts/ kajjubi and fry till light brown, remove and keep it aside to be garnished later.
** Now add in a 8-10 fresh curry leaves (kadipatta/ karbevu) and fry for a minute. Now add in 1.5 cups of bansi rava (gavunche rulav/ fine lapsi) and 1 cup of Bombay rava (normal rava) and fry on medium to low heat for a few minutes.
** Meanwhile add cabbage to the simmer water and mix well and let simmer for a few minutes. Add in 2-3 tblsp Malvani Masala Powder (easily available in stores), ½ tsp Goda Masala or garam masala powder, ¼ tsp haldi (turmeric) powder to the rava and continue frying it for another few minutes.
** Add tomato puree to rava mixture and mix well. Keep the heat to minimum and make a dent in the center of the kadai and slowly pour half of the simmering water with veggies into it, mix and then add in rest of the water with veggies.
** Note : I follow this method of adding the simmering water with veggies as otherwise if you straight away pour the boiling water, the rava in kadai splutters making a mess at times. This way when you pour half of the content mix and then pour in rest it is safer.
** Add in Salt (Namak/ Meeta) to taste, mix well, and them bring to a full boil. Now lower the heat, cover with a tight lid and cook till done. It hardly takes times so in between after 2 minutes mix once again for even cooking of the upma. Do not overcook or let it dry too much, remove when still slightly soft.
** Lastly garnish with fried and kept aside cashew nuts and a handful of finely chopped coriander leaves (dhania/ kothimbir). Cover and let rest aside for 5 minutes before serving. You can add in some melted ghee on top if you find the upma too dry.
** “Malvani Masala Veg. Rava Upma with Moong (Green Gram) Sprouts” is done and ready to be served. Always serve upma hot with any side dish of your choice. Tastes best with simple plain curds or any chutney too. This particular upma tastes great with chutney and I served it with coriander mint coconut chutney and it tasted awesome.
** I chose to add in some moong sprouts which is optional, but as sprouts are good for health being high in protein content I add them to most of my dishes or prepare a salad out of the same frequently. Sometimes I just serve a handful of sprouts for lunch as it is too.
** For the “Method of Sprouting Beans”, Please check out the link given below …
** For more “Upma” recipes, just browse through the link given below …
** For more “Chutney” recipes, just browse through the link given below ….
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