Papdi lilva (Avarekalu ) Upma

Bombay rava(medium corse)/Semolina    :1 medium size cup
fresh tender avarekalu (valor/papdi lilva) : 1 small cup
onions,chopped  : 1 big
coriander leaves : for garnishing
sugar (optional)  : 1 tbpn
grated coconut   : 3/4 cup
lemon juice        : 1 tbspn

For tempering: 
3tbsp ghee/oil, 
1 tspn mustard seeds, 
1tspn jeera, 
1 tbspn channa dal n urad dal,
1 tbsp groundnuts, 
3 slit green chilly, 
curry leaves

  • fry the rava/semolina nicely with little ghee/oil. Rava upma taste great when fried in ghee and comes out very soft. Keep stirring continuously until colour changes from white to slight golden brown . It takes about 12-14 mins to fry on medium to high flame. Take care not to burn it.
  • Now take ghee in a kadai. Once its hot enough to crackle, go on adding mustard seeds, channa-urad daal, groundnuts, jeera, curry leaves. wait till they crackle. Then add onions n green chilly . fry till onions become translucent. 
  • Then add avarekalu/ valor lilva. Add 1/2 cup water, cover the lid and cook for 5-7 mins till it cooks completely

  • Add 2 1/2 same cups of  hot water, allow to boil. 
  • Add salt,sugar, half quantity of grated coconut in the water also few drops of lemon juice.
  • Now add in the roasted rava in hot water with continuous stirring.
  • Keep mixing properly n close the lid for 3-4 mins. Finally garnish it with chopped coriander leaves and remaining grated coconut. Turn off the gas

Preparation time: 30-35 mins
Serves: 2-3

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