If you are a capsicum lover cum upma lover like me, then this recipe is just for you. I have already narrated how much hubby dear hated upma but now the scene is changing. He has accepted the fact that his wife loves upma and is trying to enjoy it nowadays. Even Sruti has changed her taste and eats it with out increasing my blood pressure. So for the second day of Blogging Marathon #34, under Cooking With Capsicum, I selected my favourite upma. Usually I add so many vegetables but as this is capsicum special, I didn’t want to add other veggies. The flavour of capsicum is prominent and it tasted delicious!!! Sruti had it with sugar and DH had it with coconut chutney. I had it as it is because didn’t want to suppress the taste of upma with accompaniments. Do give it a try to know how yummy it is…
Rava/ Sooji/ Semolina-1 cup
Oil-3- 4 tbs
Mustard Seeds-1 tsp
Curry Leaves-2 sprigs
Coriander Leaves-2-3 tbs
1. Dry roast rava until golden in colour. Transfer to a plate and cool.
2. In the same pan, add 1 tbs of oil and add mustard and curry leaves.
3. When they crackle add onions and green chillies.
4. Saute until the onions become translucent.
5. Add in finely chopped capsicum and saute until it becomes bright green in colour.
6. Add water and salt and bring it to boil.
7. Once the water starts boiling, add rava in a regular stream while continuously stirring the mixture. If you have some one at home, it is better to use some help in adding the rava.
8. Keep on stirring until the rava absorbs all the water.
9. Reduce flame to low and add a tbs of oil. Keep on stirring.
10. After a minute add the remaining oil and mix well.
11. Allow it to cook for 5 minutes on low flame so that the excess water evaporated. We need the upma to be of crumbly consistency. If under cooked it will become porridge like.
12. Once done, add the coriander leaves, mix well, remove from stove and serve immediately with chutney or pickle.