From Amma With Love

Ravai Uppuma

Semolina Pilaf

1 tsp. vegetable oil

1/2 tsp. mustard seeds

1/2 tsp. urad daal

2 dried red chili peppers, halved

4~ 5 cashew nuts

1 sprig curry leaves

1/2 red onion or any kind of onion, diced

1 green chili pepper, finely chopped

1 inch piece of ginger, finely chopped 

salt to taste

1&1/2 to 2 cups of water

1/4 cup shredded cabbage

1 cup sooji or cream of wheat

1 tsp. ghee (nei) or butter or soft margarine

​

chopped vegetables (optional): like carrots, green beans, cauliflower florets, broccoli florets, bell peppers, tomatoes, and potatoes. Vegetables that turn mushy when cooked like Okras and cucumbers are not good.

​

Heat the vegetable oil in a big wok or heavy sauce pan and add the mustard seeds, urad daal, and dried red chili pepper.  

​

When the mustard seeds pop, add the cashew nuts, curry leaves, and onion.

​

When the onion are getting golden brown, add green chili pepper and ginger and stir well. 

​

(The vegetables to be cooked for a longer time can be added here and sauté for 2 or 3 minutes - depending on the vegetables.)

​

With low heat add the water and salt, and set back to medium high heat. When the water start boiling, add the vegetables.

​

When the vegetables are tender, lower the heat and add the sooji ( cream of wheat ) little by little mixing with the other hand. Keep mixing until the sooji absorbs the water.

Add the ghee or butter, and wait for a few minutes, and serve hot.

 

Note: This dish can be served as breakfast, lunch or tiffin.

​

Kids used to eat Uppuma with sugar before we became aware of all the bad affect of the white sugar.

​

“Tiffin" is a term from the time of the British Raj describing a light meal served in the afternoon. Unlike in villages where dinner was served before sunset, the later suppers of office workers led to the development of this intermediate meal.