RASAM UPMA

rasam upma using left over rasam

rasam upma

I am sure this is an intriguing post to many about a rasam upma !.there is nothing mysterious about the dish, just the humble upma made with left over rasam .Why left over rasam ? because in many Tamil households, rasam is an integral part  of the menu and in many cases it is left over at the end of the day..so a novel way of finishing off as dinner would be to transform the rasam to rasam upma.
Now I leave it to you to choose to make rasam specially for the recipe or use what ever is left over making adjustments for flavors. This is just an  idea .
 I   use the left over rasam boil it adding little more water and salt added roasted rava according to rasam qty for example for 2 cups boiling rasam add one cup roasted rava , chopped dhaniya leaves 1-2 tsp coconut oil cover and cook on low flame till rava absorbs rasam . Then stir well to prevent lumps . That s it  it !.You could also make rasam upma by roasting rava, adding rasam ingredients one by one to the boiling water.
I prefer to use up previously made rasam though.

 

 

Print Recipe
Rasam Upma
Course Main Dish
Prep Time 5 minutes
Cook Time 7 minutes
Servings
Ingredients
Course Main Dish
Prep Time 5 minutes
Cook Time 7 minutes
Servings
Ingredients
Instructions
  1. take a pan, add oil , add rasam to boil,
  2. add the roasted semolina, slowly while stirring the mixture to avoid lumps.
  3. add little salt after checking taste as rasam has already added salt in it. cover and cook for 2 minutes.
  4. stir mixture well till semolina absorbs rasam completely.garnish if needed with chopped coriander leaves.
Recipe Notes

you can make variations by frying some chopped onions, tomatoes, add curry leaves, then  add rasam to boil .

Add roasted semolina, stir well , cover and cook for 2 minutes.

delicious veg rasam upma will be done .

Share this Recipe

Leave a Reply