For G, there were lots of options as you can prepare a zillion recipes with Ginger, Garlic, and Gooseberry. But I went with this one because of the unique combination of ingredients. Yet another family recipe; I was not very fond of this upma initially and that’s when my mom came up with this combo. Both I and appa enjoyed it and that’s it, it became a regular staple in our house.
Cinnamon is a spice obtained from the bark of the Cinnamomum trees. It is used in both sweet and savory items. In the US, it is mostly used in desserts whereas in TN cuisine it is one of the key masala ingredients. Usually, my mom prepares wheat-based dishes for dinner. Weekly once this upma will be on the menu. The subtle flavor of cinnamon and bay leaf adds more flavors and when paired up with chole or any spicy chutney it makes it a complete scrumptious meal. Coconut here is optional and you can also add onions as we do for rava upma.
So here the G for godumai ravai or the cracked wheat upma.
Ingredients:
Cracked Wheat / Godumai Rava – 1 cup Oil – 2 tsps Mustard Seeds – 1 tsp Urad Dal – 1 tsp Channa Dal – 1 tsp Green Chillies – 2 (finely chopped) Cinnamon – 1-inch piece Bay leaf – 1 Grated Coconut – 2 tbsps Water – 2 cups Salt – 1.5 tsps Curry leaves /Cilantro – few for garnishing
How to make godumai rava upma
Wash the cracked wheat and set it aside. You can let it soak till the water boils for the upma too. Heat the kadai or pan and add oil. Once the oil is hot add the mustard seeds, urad dal, and channa dal. As they start to splutter, add the bay leaf and cinnamon and fry for a minute. Now add the chopped green chilies and let them fry for a minute.
Add the 2 cups of water and salt. As the water starts to boil, add the washed wheat rava and mix well.
Reduce the heat to medium-low and let it cook till ¾ of the water is absorbed. (At this stage check the wheat rava. It should be cooked 80%. If not add ½ cup of water)
Now cover and cook for 5 more minutes till all the water is absorbed. Now turn off the heat and now sprinkle the grated coconut. Let it sit for a couple of minutes and then mix well.
Serve hot with chutney or sambhar or chole. I served it with spicy ginger thokku.
Recipe Notes:
Soaking the rava helps in faster cooking. Coconut can be skipped and you can add onions after adding cinnamon. Also, any veggies of your choice can be added too. Adjust the salt and green chilies according to your preference.
📖 Recipe
