“Jeevi Tori Masala Rulava Panna (Fresh Pigeon Peas Masala Upma)” served with Coriander Coconut Chutney and Ginger Tea (Adraki Chai) … making the best of fresh pigeon peas when in season … a little bit tedious to shell, never the less turns out the dishes tasty … Yummilicious …
** Rulavu panna/ Upma/ Uppittu is a well know dish all round the world especially among GSB Konkani Saraswat Community. It is usually prepared with rava in every south Indian home for breakfast, sometimes seasoned as it is or at times including veggies. I will not run into details as I have already written reams in many of my previous post, so to cut short I will share a common link to all upma recipes shared in blog for easy access. You can browse through in leisure for more info and recipes.
** There are three varieties of rava available in which we prepare Upma, at least I do. One is Bombay Rava (not the very fine chiroti rava) which is used by many, then the fine lapsi variety which goes by the name Mangalore Rava (Gavunche’ Rulav in Konkani) and then a little bit coarser one which is available as lapsi in Mumbai. By and large the first two varieties are used for upma. Today I have used the barik lapsi with fresh pigeon peas (jeevi tori) along with tomatoes, sambar powder and spices.
** Jeevi Tori ie fresh green pigeon peas come into season during winter and I make the best use of it as much as I can when it lasts. There are plenty of traditional mix and match combo preparation of dishes in GSB Konkani Saraswat Cuisine using these peas and this is one veggies that is loved almost everyone. I have included plenty of them in this Blog and will do so in near future too, do browse through using search or label option and try them out and enjoy with your family, they all taste awesome.
** Here is my recipe for “Jeevi Tori Masala Rulava Panna (Fresh Pigeon Peas Masala Upma)” … my style ….
** Ingredients :
Bombay Rava/ Barik Lapsi/ Bansi Rava : 2.5 cups.
Jeevi Tori/ Fresh green Pigeon Peas : 1 heaped cup
Tomatoes : 2 medium sized
Ghee/ Toop : ½ cup
Cashew Nuts/ Kajjubi/ Kaju: handful
Mustard Seeds/ Rai/ Sasam : 1 tsp
Ginger/ Adrak : ½ inch grated.
Hinga Uddaka/Water prepared out of Asafoetida in gummy form : 1 tblsp
(check preparation method at the bottom of this recipe)
OR
Hing/ Asafoetida Powder : ½-1 tsp
Haldi/ Turmeric Powder : a pinch of powder
Kashmiri Red Chilly Powder/ Mirsange Pitti/ Mirchi tikkat : 1tsp
South Indian Sambar Masala Powder : 3 tblsp
Curry Leaves/ Kadipatta/ Karbevu : 10-12 fresh ones
Salt/ Namak/ Meeta : to taste
Water/ Paani/ Uddaka : 5 cups steaming hot.
** Shell the fresh green pigeon peas/ jeevi tori, rinse under running water and add into a pressure cooker pan. I have used 1 heaped cup of shelled pigeon peas for this recipe. Add water, say ½ an inch above the level of peas, add a pinch of salt and then pressure cook on medium heat to one whistle.
** Wash, wipe dry and cut tomatoes into ½ inch sized cubes and keep it aside ready. After 5-7 minutes of resting release the pressure if any in the cooker pan and open the lid. Add about 5 cups of water to it and bring it to a rolling boil on high heat. Lower the heat and let it simmer while we go ahead with other preparations.
** In a Kadai/pan heat ghee/ toop, add cashew nuts and fry till they are slightly browned, remove and keep aside to be added later. In the same kadai add mustard seeds, when they splutter add curry leaves and ginger, fry for few seconds and then add haldi powder, chilly powder and fry for few seconds on low heat.
** Note : If adding hing powder instead of hinga uddaka (water prepared out of gummy hing) then add it along with chilly powder and fry.
** Add rava, mix and continue frying on med. heat for 4-5 minutes until it’s evenly done. Add sambar masala powder, salt to taste, mix well and continue to fry for another 2-3 minutes. Add tomato pieces, boiling water along with the cooked pigeon peas, hinga uddaka (water prepared out of gummy hing) and mix well.
** Note : Be very careful when you add in the boiling water to rava as it begins to splutter, so please do not stand close to the stove. Also, as a precaution, make a dent in the center of the ingredients in the kadai and pour the boiling water in it, that way a little bit of spluttering of rava comes under control, however do take caution.
** Raise the heat and mix all the ingredients evenly. The rava cooks very fast so you should start mixing really all ingredients immediately once you add boiling water. When you see bubbles on the surface, stop stirring, lower the heat, cover with a tight lid and let it cook for until done or the water has completely evaporated.
** Do stir in once in between for even cooking. Just before the upma is completely cooked add the fried cashew nuts kept aside and mix well. At this point you can add a handful of finely chopped coriander leaves too, I did not have any, so skipped the same. Remove from fire and keep this aside covered for 5 mins before serving.
** “Jeevi Tori Masala Rulava Panna (Fresh Pigeon Peas Masala Upma)” is done and ready to be served. As this dish is spicy enough, you can serve it as it is without any other accompaniment or if desired you can serve it with some coriander coconut chutney or any other dish of your choice. Upma/ Rulav panna, be it plain or spiced with masala is usually served for breakfast though if desired you can serve it during meals too. Do try this special pigeon peas rava upma, the crunch of the peas tastes awesome and is sure to be enjoyed by your family and friends.
** Note : You can increase of decrease the spice level as per individual or family preference. However, this upma tastes best served slightly spicier. Again, I have used store bough sambar masala powder for this recipe as I have a good source where we get the best powder. However, you may use any homemade or any other brand ones available in your vicinity too, just be sure there is not much of garam masala in it.
** For Preparing of Hing/ Asafoetida Water From Gummy Hing : Hing water is prepared by putting a small marble sized gummy hing (available in South Indian Stores) into a glass bottle and adding about a small cup of boiled and cooled water to it. Within a few hours the hing will slowly melt and you will get a thick whitish liquid. This is known as hinga uddaka/ asafoetida water. You can store this in fridge and use sparingly as and when needed. We GSB Konkani Saraswat Community usually prepare the same and keep it in the fridge always and use the same for dal, patrado or any other humman etc. If you do not have the gummy hing or have never used or seen it, check out the pictur collage, I have shared the same. Again, if not available, no issues, you can add hing/ asafoetida powder in which case always add it into the hot oil while tempering to get a good aroma.
** Sharing common links to “Upma, Chutney and Tea” recipes below, do browse through for more choice of similar dishes ….
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