This was one of the first dishes I asked my M-in-law to teach me. Its such a standard South Indian dish, and so easy to put together anytime. I always keep my dad's famous avvakai pickle in the fridge and serve it next to the Uppuma. Rava is a key ingredient in my pantry, and I always keep various frozen vegetables in the freezer. I find that the key is to make sure you don't skimp on the flavoring ingredients, that will affect the taste a lot.
1.5 cups rava, 1.5 cups vegetables (carrot, peas, beans, small cauliflower florets, lima beans, chopped cabbage), 1 tomato diced, 1/2 tsp turmeric, 1 tsp mustard seeds, 1 tsp urad daal, 1 tsp channa daal, 2 dried red chillies, 2 tsp cashew nuts, 1 tbsp minced ginger, 1 large green chili, a few curry leaves, a pinch of asafetida
1. Roast the rava in a pan, until it turns a nice golden brown color and gives off a nutty aroma. Be careful, it can burn quickly.
2. Splutter the mustard seeds in oil, add the urad daal, channa daal, dried red chillis, cashew nuts, ginger, green chili, asafetida, curry leaves and fry them.
3. Add the vegetables, tomato, turmeric and salt.
4. Add 3. 75 cups of water, and cook the vegetables.
5. Add the rava and mix through. You may need to add more salt to taste.
My M-in-law's recipe is so easy, and turns out really well. I just keep practicing all these dishes, the more you make them the better you get. Any other ideas out there for Uppuma?