Reinvented Uppumavu: The Secret Hack Behind Perfect Texture
Description
Don’t worry, this isn’t one of those ‘salt mango tree’ mistranslations we laugh about — this uppumavu is the real deal, made even better with a secret hack from Soji Samson’s breakfast hits.
Uppumavu is a cozy South Indian breakfast staple, simple yet endlessly comforting. It pairs wonderfully with raw small banana, kadala curry, sugar, or even a spoon of ghee if you’re feeling indulgent.
Ingredients
Instructions
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In butter, fry the mustard seeds, green chili, onion and rava (semolina). Do not over fry, as it is already roasted semolina. Do not let it become brown.
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Add sugar and little salt.
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Sprinkle the milk while stirring continuously, just until the mixture is evenly moistened — avoid turning it into a paste!
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Keep the flame low and pour 1/4 cup water around the mixture. Add the scraped coconut, cover, and let it steam until fully cooked.
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Once cooked (approx. 5 minutes), gently cut through the mixture using a flattened metal spatula (ചട്ടുകം) to loosen it and prevent it from sticking together.
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Add more scrapped coconut as desired for garnishing. This dish is extremely delicious with buttered banana fries!
