Sunday, May 27, 2012

uppu pindi ( rice rava kichidi)

I never tasted this before my marriage. But ish for my this was a nostalgic dish for my husband .My mother-in-law used to prepare this it seems for saturday dinner  or whenever they do any fast this is the vrat food.

Traditionally  this is accompanied by eggplant stew aka 'vankaya pacchi pulusu'

This is my mother-in-law's signature recipe. 

Though this look like semolina upma,it tastes different from that. 



Ingredients

    Rice – 1.5 Cup  -    I used thai  jasmine rice
    Moong Dal/Pesalu/Husked Green Gram – 1/3 Cup
    Salt to Taste
  Water – 3 Cups

 Seasoning :
 Til/Sesame Oil or peanut oil or ghee – 2 tbsp  ( I prefer ghee)
 Mustard seeds – 1/4 tsp
 Udad Dal/Minapa Pappu/Split Black Gram - 1/2 tsp
 chana dal/ senaga pappu - 1/2 tsp
 Curry LeavesHing/Inguva/Asafoetida – A pinch
Red Chillies – 3 or 4
ginger chopped - 1 tsp
green chillies - split vertical - 2 or 3
Method

    Grind rice into a coarse powder.

    In a heavy bottomed vessel, heat oil over medium flame.
    Add mustard seeds and wait till they splutter.
    Add udad dal and chana dal fry till it turns light brown.
    Add the moong dal and fry for 5 mins.
    Add split red chillies  ,green chillies  ,curry leaves and hing.
    Fry for a minute.
    Add water and salt and let it boil     

reduce heat and add the ground rice slowly while stirring constantly.

  
 Cook over medium heat till the rice rava is cooked and the 
'uppu pindi' has the consistency of upma. Stir at regular intervals
switch of the heat and cover with a lid.
Serve with eggplant stew or raita or any chutney


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