Sunday Uppumau: Par Excellence Especially With a Homegrown Heirloom Tomato

In response to a friend’s request for the recipe, here’s what I wrote up and offered to her:

What You Need:

1. 1 packet of MTR Rava Idli mix (3 cups sooji)
2. 1 onion
finely chopped
3. 1 tomato roughly chopped
4. A small bunch of cilantro finely chopped
5. 3 or 4 dry sookhi mirch (dry red chilies)
6. 1 tbsp rai (mustard)
7. 1 tbsp zeera (cumin)
8. 2 strips of karipatta (curry leaves)
9. 4-5 tbps. of Olive oil
10. 6 cups boiling water
11. A dash of lemon juice
12. Salt to taste (a tsp. at least)
13. A pat of butter

What You Must Do With It:

1. In a heavy, wide-bottomed pan, roast the sooji mix (its preroasted, but you want to do it again!) on a medium flame for a good ten minutes or so. Then, remove into another plate or dish.
2. In the same pan, pour the oil in, and add in this order: rai, zeera, sookhi mirch, karipatta, onion, tomato, and cilantro, salt, and lemon juice. Let it cook together nicely for five minutes to make a thick mixture
3. Now, take the sooji mix and add to this wet mixture. Stir for another 3-4 minutes until it all looks like a dry crumbled mixture
4. Next, the important step: Take your six cups of boiling water, reduce the flame on your sooji mixture, and slowly begin to add the water while you stir. Stir well, and very quickly because it will start to thicken
5. Cover lid and simmer for 10 mins. Five minute into the simmering, add the pat of butter on top and recover lid
6. In order to serve as a tidy little mound, scoop into a nice bowl and invert onto a plate
7. A dash of lime pickle is optional. Or, if you’re like Sunder, you’ll want to pour sugar on top!


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