Ragi rava uppittu (upma)

Ingredients

Ragi (finger millet//nachni)—1 cup

Water—4 cups

Oil—3 tablespoons 

Ghee —(tuppa)—2 tablespoons 

Salt—to taste

Sugar—1 teaspoon 

Fresh grated coconut (nariyal//kayi turi)—1/2 cup

Lemon-( nimbe hannu)—1

Shunti (adarak //ginger )—small piece grated

Green chillies (hasiru menasina kayi//hari mirch)—4 to 5 chopped 

Curry leaves ( karibevu//kadipatta)—few

Coriander leaves (kothambari soppu)—2 tablespoons finely chopped 

Vegetables 

Avare kaalu (hyacinth beans //Surti papad lilva) - 1/2 cup boiled

Carrot —1 Chopped to small cubes

Beans (hurali kayi)—5 to 6 chopped to small pieces 

Onion (irulli//pyaz)—1 chopped 

Capsicum—1 chopped 

 

( you can use vegetables of your choice like potatoes (aloo) ,green peas (batani) etc)

For seasoning (oggarane)

Sasive (Mustard seeds//rai)—1 teaspoon 

Jeera (jeerige// cumin seeds)—1 teaspoon 

Kadale bele ( channa dhal)—1 tablespoon 

Urad dhal(uddina belle)—1 tablespoon

Hing ( asafoetida//ingu)—1 teaspoon 

Cooking method 

Dry roast the ragi rave(rava) in a thick bottomed kadai or pan on medium heat until it turns to light brown in colour.

Transfer to a plate and keep it aside.

Now heat oil in the same kadai on medium flame.

Once’s hot enough add sasive,jeera,and saute.

When it crackles add kadale bele and uddina belle.hing.

Saute till dhals turns brown.

Now add curry  leaves,green chillies, ginger,chopped onion and saute for few minutes.

Now add carrots,beans and saute .next add capsicum saute.

Finally add boiled avare kaalu.

Then add water,salt,sugar and let it boil.

(At this stage you can add 1 tablespoon of sambar powder for extra flavour)

When the water starts boiling  ,lower the flame,add roasted rava little by little stirring continuously so that no lumps are formed.

Cover with a lid and cook on medium heat,stirring in between.

When uppittu is cooked fully, add ghee ,add squeezed lemon juice,coconut and mix well.

Garnish with chopped coriander leaves.

Now tasty  uppittu is ready to serve.