Recipes

Ravah Uppuma

While working on my Ph.D. at UVa, my best friend was from India and the best cook ever!  She introduced me to this dish and I fell in love with it.  I got many recipes from her. – Kathy

Ingredients

  • 1 cup (heaping) cream of wheat (ravah)
  • ¼ cup butter
  • 1½ tablespoons vegetable oil
  • 1 tablespoon chana dal
  • 1 teaspoon black mustard seeds
  • 1 teaspoon whole fennel seeds
  • ½ teaspoon turmeric powder
  • 3 whole cloves, coarsely powdered
  • 1/3 cinnamon stick, coarsely powdered
  • 2-3 cardamom pods, coarsely powdered
  • 1 teaspoon coriander powder
  • 1 small onion, finely chopped
  • 3-6 green chilies, thinly sliced
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon salt
  • 1 large tomato, finely chopped, or 1 tablespoon tomato paste
  • 1 (or 1.5) cup total *finely* chopped *fresh* vegetables [such as any combo of
    cauliflower, green beans, zucchini, eggplant, potato, cabbage, carrots, green
    or red bell pepper: choose based on color, texture and flavor contrasts]
  • 1/3 cup frozen green peas
  • 3 cups water
  • 1 teaspoon sugar
  • 2 tablespoons fresh cilantro, chopped
  • a sprig of fresh or dried curry leaves
  • lime wedges, optional

Instructions

  1. In a medium saute pan over medium heat, melt butter and add ravah or cream of wheat and roast until the color brightens, and it smells roasted (it should not change color to golden or anything). When done, cool it by spreading it on a plate.
  2. In a large wok, heat oil, and throw in the chana dal and spices, through coriander. When they crackle, add onions, green chilies, ginger and salt, and sauté for 3 minutes on medium-high.
  3. Add the tomatoes or tomato paste along with the rest of the vegetables (through peas), and sauté for 2 minutes.
  4. Add water and let it come to a boil. Boil until veggies are cooked. Turn the heat down to less than medium. Add sugar, cilantro and curry leaves.
  5. Gradually add roasted cream of wheat (ravah) while stirring with the other hand at the same time. The idea is to avoid lumps.
  6. Within minutes, the ravah will be cooked and it will all be one nice mess.
  7. Pour into a serving dish, and serve hot. Decorate with lime wedges and squeeze juice on uppuma before eating. Goes very well with coconut chutney.

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