Monday, December 7, 2009
We have a variety of 'upma' served in India known by different names like khara bath, uppittu, uppindi chow chow bath (when kahara bath is paired with another dish called kesari bath) and so on and so forth depending which part of South India you are from. I would like to say they are all the same but as it goes with Indian food a little variation by an addition or subtraction of a spice and you have a different dish. Sometimes, I think thats about how cooking goes around the world.
The variety posted today is a fluffy soft version as against the slightly wetter one served in restaurants in Andhra and Karnataka. We will make the other varieties and post them in time with the names given it by the state it hails from. Apart from the spices the quantity of water that goes into this dish makes for the difference in consistency which accounts for the variations too.
Carrot grated- 1Tbsp
Beans(cut into thin pieces)-1Tbsp
Ivy gourd(thin pieces)- 1Tbsp
Long beans/Pachappayar(thin pieces)-1 Tbsp
Shallots(sliced thin)-1 Tbsp
Green chillies(slit into 2)-2-3
Curry leaves-1 sprig
Mustard seeds-1/2 tsp
1.Dry roast the rawa till the raw smell goes.(I would do it for a couple of minutes more from that point)and spread it on a paper and let cool.
2.Heat oil in a deep pan and splutter the mustard seeds.
3.Throw in the cut veggies,green chillies and ginger into this and mix well.
4.Cover and cook this till the veggies become tender.Open the lid and stir after every 2-3 minutes.This may take 8 to 10mins.When it is almost done add curry leaves also.
5.Pour in the water and mix well.Add salt and grated coconut and allow to boil.
6.When it starts bubbling slowly add the roasted rawa (reduce the heat while you do this)and mix well.
7.Cover and cook for a couple of minutes on low heat.Mix well and serve.
8.You could save a Tbsp of coconut and add it after you mix in rawa and the fresh coconut gives a good twist to the taste.Serve warm with chips, banana,pickle of your choice,Black channa(kadala) curry or as it is.