Kanchipuram Rava Upma | Kanjivaram Upma

4.43 from 7 votes

Kanchipuram Rava Upma | Kanjivaram Upma

Kanchipuram Rava Upma is a traditional rava upma but with addition of Peper, Jeera, Coconut and other spices. These additional spices gives good aroma and taste to the upma. A good variation to the conventional rava upma which your family may like it better.

Prep Time5

Cook Time20

Total Time25

Course: Breakfast Dishes, Evening Tiffen

Cuisine: Indian, South Indian, Tamil Nadu

Servings: people

Calories: 132kcal

Author: Sowmya Venkatachalam

Equipment

Heavy Bottomed Pan

Ingredients

cup Semolina (Sooji / Rava) 1 Cup - 250ml
1 teaspoon Ginger finely chopped
2 nos Green Chili adjust to your spice level
1 nos Onion
3 tablespoon Grated Coconut
2 cups Water 1 portion of Rava = 2 portion of water
1 teaspoon Salt (adjust to your taste)

For Tempering

1 tablespoon Oil
1 teaspoon Mustard seeds
1 teaspoon Split Urad Dal
1 teaspoon Peppercorns
1 teaspoon Cumin Seeds
1 sprig Curry leaves

Instructions

Preparation

Heat the pan and add Rava (Sooji). Roast it till we get nice aroma from the Rava. Don’t let the color of the rava change. It may take about 2-3 minuts. Keep the roasted rava aside.
Peel the onion and chop it to small pieces. Also chop the green chillies and ginger and keep it aside.

Tempering

Heat the oil (or ghee) in a pan. Add pepper and allow it to sputter. Then add the mustard seeds and cumin seeds. When the mustard seeds begins to sputter add the split urad dal. Fry them till the color of the dal change to golden brown.
Now add the chopped onions, green chillies, ginger and curry leaves and saute the onions till they turn transparent.
Add 2 tablespoon of coconut and add it to the pan of seasoned ingredients and fry it till it turns golden brown color.

Making Upma

Add water to the pan along with salt and allow it to boil. (Water to Rava Ratio - 1 portion of Rava = 2 portions of water).
When the water starts to boil, add rava and stir it to finely so that the rava is cooked properly. You need to be very careful when adding the rava as it becomes round balls while adding in the hot water. To avoid this keep stirring the water and add the rava slowly and continuously.
Once the water is absorbed, simmer the flame, cover the pan and cook the upma for about 3-5 minutes in low flame. Then finally add remaining coconut and mix well and remove from flame.
The delicious Kanchipuram Rava uppuma is ready to serve.

Video

Notes

You can add 2 cups of water for one cup of Rava to get the upma to be non sticky and fluffy. Cook in simmer for about 5 mins to get fluffy, non sticky upma

Nutrition