Wednesday, February 6, 2008

Cabbage - Ravva Upma

The first time I ever tasted this upma, was at my sister's house. However, when I tried at my home, it turned out tastier! (We will not tell my sister, though!:-) ) Here is my version of Cabbage Upma!

Cabbage - 2 cups, chopped
Sooji (cream of wheat) - 2 cups, lightly roasted until pale brown
Water - 3 ½ cups
Tomato - 1 medium, finely chopped
Coriander leaves - 3 tbsp, finely chopped
Salt - to taste
Turmeric - 1/4 tsp
Green chillies - 4, slit lengthwise (chop, for more heat)

For seasoning/popu
Urad dal - 1 tbsp
Chana dal - 1 tbsp
Ginger - 1 tbsp, chopped
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Curry leaves - sprig
Oil - 2 tbsp
Ghee - 1 tbsp

  1. Heat oil in a wide skillet, add mustard seeds. When they crackle, add rest of the seasoning ingredients. Fry until the dals turn pale brown. Add chopped ginger and let fry for 1/2 a minute 
  2. Toss in chopped cabbage, green chillies, salt and turmeric. Saute just until cabbage loses its raw smell
  3. Add chopped tomato, cover and cook for a couple of minutes
  4. Add water, adjust salt if required. Let the water come to a boil
  5. Slowly stir in sooji; keep stirring continuously to avoid any lumps
  6. Stir in chopped coriander leaves
  7. Keep stirring until the sooji absorbs all liquid. Add a tbsp ghee. Turn the heat off
  8. Mix well and serve warm with a sprinkle of fresh lemon juice and any chutney

No comments: