ACHARI UPMA, PICKLE FLAVOURED UPMA

Upma is a Breakfast item made in Southern States.  It is served along with sambhar, chutney or as it is.  In Maharashtra, it is called uppittu and served with thin sev, kanda and lime.  The texture is little semi solid form.  I love the combination of Upma and Choley.

This idea came to my mind because I used to eat it with any kind of pickle.  Since I had freshly made mango pickle, I thought I will add this to upma and make it.

  Let us look at the recipe:






Ingredients:

1/4 cup rava
3/4 cup water
salt as required
1-1/2  tsp mango pickle.

Tempering:

2 tsp oil
1/2 tsp mustard seeds
1/2 tsp urid dal
1/2 tsp chana dal
few curry leaves
pinch of asafoetida
1/2 tsp ghee

Garnishing:

Coriander leaves, pomegranade seeds, fried dry fruits.

Optional

Ghee, Cashews, peanuts, mix vegetables like onion, beans, carrot, green peas, corn etc.

Method:

Step 1

Heat oil in kadai. Add the mustard seeds. When it splutters, add the urid dal, chana dal, hing powder, curry leaves.  When it is done, add the rava and roast till golden brown in colour.  In the meantime, boil 3/4 cup water.  I case you are using vegetables, add 1/4 cup more water.

Step 2

When the rava is golden brown, add the boiled water in it.  If using vegetables, add the vegetables, saute for few minutes then add the water.  Add salt,   the achar, stir, cover and cook in medium flame till all the water is evaporated.  Add the ghee, mix well.

Step 3

Transfer to a bowl, garnish with roasted cashew, peanuts, coriander leaves, thin sev and chopped onion on top with little lime juice if you prefer.

How to serve:

Serve hot with any kind of raita or as it is.  I served it with pomegranade raita.



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