Ravai Uppuma "Semolina Pilaf"
1 tsp. vegetable oil
1/2 tsp. mustard seeds
1/2 tsp. urad daal
2 dried red chili peppers, halved
4~ 5 cashew nuts
1 sprig curry leaves
1/2 red onion or any kind of onion, diced
1 green chili pepper, finely chopped
1 inch piece of ginger, finely chopped
salt to taste
1&1/2 to 2 cups of water
1/4 cup shredded cabbage
1 cup sooji or cream of wheat
1 tsp. ghee (nei) or butter or soft margarine
chopped vegetables (optional): like carrots, green
beans, cauliflower florets, broccoli florets, bell peppers, tomatoes, and
potatoes. Okras and cucumbers are not appropriate.
Heat the vegetable oil in a big wok or heavy sauce pan
and add the mustard seeds, urad daal,
and dried red chili pepper. When the mustard seeds
pop, add the cashew nuts, curry leaves,
When the onion are getting golden
brown, add green chili pepper and ginger
and stir well. ( The vegetables to be cooked for a longer
time can be added here and saute for 2 or 3 minutes - depending on the vegetables.
With low heat add the water
and salt, and set back to medium high heat. When the water
start boiling, add the vegetables.
When the vegetables are tender,
lower the heat and add the sooji ( cream of wheat ) little
by little mixing with the other hand. Keep mixing until the sooji abosorb
Add the ghee
or butter, and wait for a few minutes, and serve hot.
Note: This dish can be served
as breakfast, lunch or tiffin.
to eat Uppuma with sugar before we became aware of all the bad affect
of the white sugar.
is a term from the time of the British Raj describing a light meal served
in the afternoon. Unlike in villages where dinner was served before
sunset, the later suppers of office workers led to this intermediate meal.