PAMMA UPPUMA(RICE RAWA UPMA)
In earlier times, clean and sorted rice was not available. People used to clean it at home. While cleaning, sorting was also being done to separate the pieces(called paam) from the full size. While the full size rice was used for making plain rice, the pieces called ‘paam’ was used to prepare upma or for making dosa/idli, etc. The preparation of upma using paam is given below.
Ingredients:
paam(rice rawa)-200gms,
coconut scrapings-1 cup,
red chillies-4(cut into pieces)
ginger-1″ piece, skinned and chopped(optional),
urid dal-2tsps,
mustard seeds-1tsp,
oil-1tbsp,
salt to taste and
curry leaves.
Method:
Heat oil in a pan, crackle mustard seeds.
Add to it, urid dal, fry a little and add chillies, ginger and curry leaves. Fry for a minute.
Add 5 cups of water and salt to the above fried mix and bring it to a boil.
Add rawa, simultaneously stirring it.
Cook on a low flame till the water is completely evaporated.
Add coconut scrapings and mix well.
Put off the flame and close it with a lid.
Upma is ready.