Coriander Rava Upma Recipe – Flavorful South Indian Semolina Breakfast

Kothamalli Rava Upma Recipe (Coriander Semolina Pudding)

Description:
Kothamalli Rava Upma is a delightful variation of the traditional South Indian upma, offering a unique twist that combines the refreshing flavors of fresh coriander with the rich, aromatic essence of semolina. This flavorful dish features finely ground coriander leaves cooked with sautéed onions, mustard seeds, and urad dal, creating a savory breakfast dish that’s both comforting and invigorating. The addition of roasted cashew nuts enhances the texture, while a squeeze of lemon juice provides a zesty kick. Enjoy it with ground coconut chutney for a wholesome, hearty breakfast that will kick-start your day.

Cuisine: Tamil Nadu
Course: South Indian Breakfast
Diet: Vegetarian

Ingredients:

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Instructions:

1. Grind the Coriander Paste:
   Begin by preparing the coriander paste for the upma. In a blender or mixer, combine the coriander leaves, green chilies, and ginger. Add a little water and grind to form a smooth, consistent paste. Set this paste aside; this will be your Kothamalli Paste.

2. Prepare the Water Mixture:
   In a separate saucepan, bring 3 cups of water to a boil. Add salt and sugar to the water, stirring until the sugar dissolves completely. Reduce the heat to low and allow the water to simmer while you prepare the other ingredients.

3. Cook the Tempering:
   Heat a tablespoon of oil in a heavy-bottomed pan. Add mustard seeds and black urad dal. Allow the mustard seeds to crackle and the urad dal to turn golden brown. Once done, add curry leaves, finely chopped onions, and green chilies. Sauté the mixture until the onions turn soft and translucent.

4. Roast the Sooji:
   Once the onions have softened, add the semolina (sooji) to the pan. Roast the semolina in the oil for about 3-4 minutes, stirring constantly, until the semolina releases a slightly roasted aroma and turns golden brown.

5. Combine with Coriander Paste:
   Stir in the prepared coriander paste into the roasted semolina mixture. Cook it for another 1-2 minutes, allowing the flavors to blend together beautifully.

6. Add Hot Water:
   Gradually add the simmering hot water to the semolina mixture. Continue stirring the upma mixture as the water is absorbed. This step helps the semolina cook evenly and achieve the right consistency.

7. Finish Cooking:
   Once the water is absorbed and the upma has thickened, stir in the lemon juice. Cover the pan and let the upma cook on low heat for a few minutes to allow the flavors to meld together.

8. Adjust Seasoning:
   Taste the upma and adjust the salt as needed. If the consistency is too thick, you can add a little more hot water to loosen it up.

9. Serve:
   Serve your delicious Kothamalli Rava Upma with a side of South Indian Coconut Chutney and a refreshing Banana Date Smoothie for a truly satisfying breakfast experience.

Tips:

• For an added crunch and flavor, garnish your upma with roasted cashew nuts or peanuts.
• This dish pairs wonderfully with a cup of South Indian filter coffee for a traditional breakfast experience.
• If you prefer a spicier upma, feel free to increase the amount of green chilies used in the coriander paste.

Nutritional Information (Approximate per serving):

This Kothamalli Rava Upma is not only a perfect breakfast but also a nourishing dish that captures the essence of Tamil Nadu’s culinary heritage, offering a balance of flavors and textures in every bite.