Rava Upma Recipe – Parsley & Coriander Flavoured Semolina Pudding

Rava Upma Recipe – Parsley & Coriander Flavoured Semolina Pudding

This rava upma recipe binds flavours from lands that are far away from each other. The Argentinian chimichurri sauce flavouring the  humble South Indian upma is quite unusual, but the outcome is outstanding. You will either love this combination or will never bother to make it again. Anyway, keep an open mind and give it a shot.

Our rava upma recipe will yield 2 servings, with 598 kilocalories in each. To follow our rava upma recipe you will need the ingredients listed below,

Ingredients, Measurements & Nutritional Values

For Chimichurri Sauce
Parsley curls	80 grams
Coriander leaves	100 grams
Black peppercorns	1 teaspoon
Dried red chilli	2
Garlic soaked in extra virgin olive oil	50 grams
Extra virgin olive oil	145 ml
Apple cider vinegar	125 ml
Salt	To taste
Extra virgin olive oil	1 tablespoon
For Rava Upma Recipe
Whole wheat semolina (Bansi rava)	100 grams
Chimichurri sauce	100 grams
Roasted peanuts	50 grams
Sweet corn	50 grams
Onions	2
Tomato	1
Red chilli powder	1 teaspoon
Water	350 ml
Extra virgin olive oil	1 tablespoon
Salt	A pinch

Click on the nutritional chart below to zoom

Facts

• Chimichurri sauce contains heart friendly oleic acid that lowers bad cholesterol.
• Chimichurri sauce is a good source of antioxidants, dietary fiber, manganese, magnesium and iron.
• Whole wheat semolina contains several B complex vitamins. B complex vitamins improve metabolism and converts food into usable energy.

Video Walk Through – Rava Upma Recipe – Parsley & Coriander Flavoured Semolina Pudding

Instructions – Rava Upma Recipe – Parsley & Coriander Flavoured Semolina Pudding

Make Chimichurri Sauce

1. Wash fresh parsley and coriander thoroughly.
2. Gather the leaves and save the stem for other recipes. If you prefer an earthy, bitter flavour, you could use the stem as well. But leaves yield best results in our chimichurri sauce recipe.
3. Transfer the leaves to a blender. Add black peppercorns, dried red chillies, garlic soaked in extra virgin olive oil, extra virgin olive oil, apple cider vinegar and a little bit of salt. Blitz into a smooth paste.
4. Pour the chimichurri sauce into a sterilized jar or a container with an air tight lid.
5. Rest it for 2 to 3 days on your kitchen counter or in a refrigerator . You can also use it immediately, but for best results exercise some patience and you shall be rewarded.

You would need about 100 grams of chimichurri sauce in our rava upma recipe.

Prep Rava (Whole Wheat Semolina)

1. Add rava to a skillet on medium heat. Dry roast for 2 minutes and brown the rava mildly. Ensure that the rava is not burnt. If it is burnt you have to discard it and dry roast all over again with a new batch.
2. Transfer the dry roasted rava to a plate and set aside to cool down.

Make Rava Upma

1. Set a pot or sauce pan on medium heat.
2. Add extra virgin olive oil.
3. Add chopped onions and tomatoes. Saute briskly for 3 minutes and sweat everything.
4. Add sweet corn, dry roasted peanuts, chimichurri sauce and salt to your taste. Mix everything well and cook for 2 minutes.
5. Add water and mix well. For 100 grams of rava, you would need about 350 to 400 ml of water.
6. Bring water to a boil.
7. Sprinkle dry roasted rava slowly and mix simultaneously with a ladle or spoon. Watch our YouTube demonstration above to understand better.
8. Add red chilli powder and mix it in.
9. Reduce on medium heat for 5 minutes and turn off the heat.

Serve chimichurri rava upma hot. It is best enjoyed as is or with a dollop of hung curd. Instructions to make hung curd are here.

Rava Upma Recipe – Parsley & Coriander Flavoured Semolina Pudding, another healthy recipe, the hissing cooker way.