Rice Rawa 1 cup
Green Chiles 3
Plain Yogurt 1 cup
Turmeric Powder a big pinch
Salt to taste
Urad Dal 1 tsp
Mustard Seeds 1 tsp
Cumin Seeds 1 tsp
Whole Dried Red Chiles 4
Curry Leaves 4 – 6
Asafoetida a pinch
Oil 1 tbsp
Method of preparation:
Peel and slice the onion.
Remove stems, wash and slit the green chiles.
Whisk yogurt, turmeric powder and salt together with a cup of water.
Heat oil in a deep pan, add all talimpu ingredients in order.
When dal changes color, add green chiles and sliced onion.
When onion turns translucent, pour whisked yogurt.
Bring the yogurt mixture to boil and then add rice rawa.
Mix thoroughly and simmer for about 8 – 10 minutes or until rawa is completely cooked.
If upma tastes raw, sprinkle few tbsps of water and cook covered until done.
Serve hot with chutney or pickle.
Notes: To make rice rawa, grind the raw rice in a spice grinder for 6 – 8 seconds. Beware not to powder the rice completely. This onion upma tastes best if yogurt is little sour.