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 heaping cup cream of wheat [ravah]
¼ cup melted butter
1 small onion, chopped finely
3-6 green chilies, thinly sliced
1 large tomato, chopped finely, or 1 tbsp. tomato paste
1 tsp. freshly grated ginger
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 salt
1 teaspoon sugar
2 tablespoons chopped cilantro
1½ tablespoons vegetable oil
a sprig of fresh or dried curry leaves
1 tablespoon channa dal

Spices:
1 tsp. black mustard seeds
1 tsp. whole fennel seeds
½ tsp. turmeric powder
a mixture of coarsely powdered cloves (3)
cinnamon (1/3 stick)
cardamom (2-3 pods)
coriander powder (1 tsp.)

Optional: lime wedges

INSTRUCTIONS

Roast ravah or cream of wheat in melted butter 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.

In a large wok, heat oil, and throw in the spices, and channa dal. When they crackle, add onions, green chilies, ginger and salt, and sauté for 3 minutes on medium-high.

Add the rest of the vegetables, and sauté for 2 minutes.

Add water and let it come to a boil. Boil till veggies are cooked. Turn the heat down to less than medium.

Add all the rest of the ingredients except ravah and the lime wedges.

Gradually add roasted cream of wheat while stirring with the other hand at
the same time. The idea is to avoid lumps.

Within minutes, the ravah will be cooked and it will all be one nice mess.

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.