Masala Rawa upma
A different version of rawa kichidi with ingredeints similar to palav. This is one more speciality dish of Bangalore.
This upma tastes more good when prepared with a type of rawa called as Bansi rawa( it is slighlty thicker than the rawa with which we prepare our regular upma called as sooji coarse).
Bansi rawa - 2 cups
Onion - 1 large chopped into thin slices
Tomato - 3 medium chopped fine
Ginger garlic paste - 1 tbsp
Chilli powder - 1 tbsp
Coriander powder - 3/4 tbsp
Coconut - 1/2 cup grated
Poppy seeds - 1 tsp
Mixed vegetables - 1 cup ( chopped)
Salt as needed
Spices - Cinnamon, clove and cardamom - 2 each
Mustard seeds - 1/2 tbsp
Coriander leaves - few chopped
Oil - 3 tsbp
Keep aside 2 - 3 tbsp of grated coconut and grind the remaining coconut with poppy seeds and little coriander leaves. Keep aside.
Dry roast rawa until you get a nice aroma. Keep aside.
Heat oil in a pan and add mustard seeds and the spices. When they pop out add onions and fry till light brown. Next add ginger garlic paste and saute till the raw smell leaves. Next add chopped tomatoes. Mash will they are cooked well and water leaves out. Next add the chopped vegetables and fry together for few minutes until they are partially cooked. Then add the ground paste and saute together for 4 - 5 minutes. Next add water around 6 cups and also salt. Allow it to boil and bubble up. When it bubbles up really well reduce flame and slowly add in the rawa and also keep stirring to avoid any lumps. Cover and cook for 4 - 5 mts. Open the lid and add the chopped coirander leaves and the remaining grated coconut and let it alone for another few minutes. Can also sprinkle some lime juice if needed.
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