Though our staple dinner fare is Idli or Dosa, we would wait for the day when the batter will get over to have Uppuma. Be it Rice Uppuma or Wheat; we love to have it Tomato Pachadi any time of the week for dinner. It really is a mouthwatering and delicious treat - not to be missed!
For Uppuma, curds is one accompaniment that Aaya (my Grandmother) loved to have.
Wheat Rava - 1 cup
Water - 2.5 cups
Oil - 2 tablespoon + 1 teaspoon
Mustard - 1/4 teaspoon
Urad Dal - 1/4 teaspoon
Channa Dal - 1/4 teaspoon (optional)
Jeera - 1/4 teaspoon
Curry Leaves - 1 sprig
Dry Red Chilli - 2, broken into bits
Onion - 1, small
Tomato - 1, small
Green Peas - 1/3 cup
Finely chop onions and tomatoes.
Bring water to a rolling boil. Simmer.
Heat oil and splutter mustard, urad dal, jeera, curry leaves and dry red chillies.
Add in onions and saute until transparent. Add chopped tomato and saute for a minute.
Add green peas, simmering water, salt and a pinch of sugar.
Lower flame and add the wheat Rava, stirring continuously.
Simmer cook undisturbed until the water is fully absorbed.
Spoon a teaspoon of oil around the edges of the pan.
Close the pan and cook over a very low flame for 3 minutes. The wheat should be soft, and fluffy.Sambhar / Coconut Chutney / Tomato Pachadi / Podi / Sugar?