I am not really very keen on upma, though I like it when its prepared by Amma or I make it myself. Still its not something that features frequently on our table. But what amazes me is the fact that Dad loves Upma, so Amma makes it quite often. Given this, I am very inclined to making this, so there is no questions of including vegetables. But when two events that features whole grains, I ought to make some efforts to prepare something right. Samba goduma is something that I am so fond of. I have had gallons of this during for my daughter. Amma used to make a porridge with this. I can still remember the lingering taste this rava gives to the porridge. It has that texture which gives you a feeling of chewing on a spongy thing, yet its little hard. On chewing it, you can feel the sweetness of the porridge seeping in. And since I don’t like cashews, Amma used to make it with Almonds. Yum!
Well lets get back to upma, shall we? So I was telling Athamma that I got to make something with a whole grain and since she remembered my banter on Samba goduma, she got this. She said they call this bansi rava. Well I said Amma has always called this Samba, and its called Broken wheat in English. No problem, the end result is something that’s so tasty, we shall be preparing it more frequently. I can’t strictly call this upma, or puloa, because bay leaf and spices went into making this. But its definitely something that makes the usual Saturday dinner or the weekend breakfasts more exciting. Not to mention that the twins were very eager to eat this. When I got the plate ready for click, both of them were impatient and were reaching out. That’s Peddu’s hand reaching out!
Before that check out the simple and quick Aloo Sandwich that’s both a Bachelor’s feast and a Kid’s delight!
Bansi Rava / Samba Godumai/ Broken Wheat – 1 & 1/2 cups
Chopped Vegetables – Peas, Carrot, Potato – 1 cup
Onions – 2 medium
Tomatoes – 1 medium
Green Leaves – 4 medium
Ghee – 3 tsp
Oil – 1- 2 tsp
Turmeric powder a pinch
Salt to taste
Water – 3 & 1/2 cups
Mustard seeds – 1/4 tsp
Urad Dal – 1/4 tsp
Curry leaves – 5 – 6 leaves
Bay leaves – 2
Cloves – 2
Cinnamon – 2″
Bengal Gram – 1 tsp
Cashew Nuts – 5 -6 whole
Peanuts – 1 tsp (opt)
Depending on the type of rava, whether its roasted or raw, roast the amount in ghee and keep aside.
Once you have all the vegetables chopped, get ready to have the kadai on.
Heat a pan with oil. Then splutter with mustard seeds, then do the seasonings in the order mentioned.
Once the nuts are roasted well, add chopped green chilies, onions and sauté till the onions are pink. For upma, the onions shouldn’t be browned. Add the tomatoes, salt and turmeric powder. Fry till the tomatoes are soft.
Then add the chopped vegetables. Simmer and sauté for 5 mins. Once the vegetables get half cooked, add the water and bring to boil. When you cover it, it gets cooked fast.
Once the water starts boiling, simmer and gradually add the roasted rava. Ensure you stir well so that lumps are not formed. Cook on high for 2 mins, keep stirring. When everything combines well, add 2 tsp of ghee, simmer and cook it covered.
Since the rava is bigger grains, this needs about 10 – 15 mins of cooking. In between you need to remove, ensure you don’t allow the steam to get back to the vessel. Add the remaining ghee, mix everything again. And cook.
Its almost done in 15 – 20 mins of time.
This turned out really lip smacking as it has the flavours of curry leaves and bay leaves in it, along with the spices. And it was perfectly grained and not soggy.
You got to take care of the chillies, because it differs a lot in how you add it. Long silted leaves less spicy than chopped in middle, so go easy on that.
Bansi Rava Upma is on its way to 3 events, Jihva: Whole Grains, hosted by Suganya this month. WBB: Grains in my Breakfast, hosted by Aparna, and to Divya who is hosting an event on Diet Food. Bansi rava upma is a perfect one for dieting as it has all the vegetables and if you reduce the ghee, which is actually good fat, nothing like it.