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Rulam (Upma)
Savory wheat farina (cream of wheat). Usually served as a breakfast food. This goes great with a hot cup of masala chai.
Rawa (farina) - 1 cup
Medium sized chopped onion - 1
Medium sized chopped tomato - 1
Ginger - 1 inch piece, chopped
Green chillies - 2
Musturd seeds - 1 teasp.
Urad daal (white lentils) - 1 teasp.
Curry leaves - 2 tablesp.
Cooking oil - 2 tablesp.
Salt - 1&1/2 teasp.
Sugar - 1/2 teasp.
Finely chopped coriander leaves (cilantro) - 1/4 cup
Grated coconut - 1/4 cup
Water - 2 1/2 cups
Fry rawa on high flame, stirring all the time till it becomes slightly brown. Keep aside.
Heat oil in a pan. Test if oil is hot enough by adding a single mustard seed. When oil is hot enough the mustard seed should sputter.
Add mustard seeds and urad daal.
When urad-daal changes in to pink color, add curry leaves, chillies, ginger and onions. Saute for 2 mins on a high flame, stirring all the time.
Add tomatoes and continue stirring until they are cooked.
Add asafoetida and after a min add water and stir.
When water starts boiling, lower the flame so that water is just simmering.
Add rawa stirring vigorously so that no lumps are formed and everything blends together.
Cover the pan with lid let cook for a minute.
Remove from flame and garnish with grated coconut and coriander.
Comments
Tasty Treat
Thanks for the post. I never knew Upma had a special name RULAM. Do you know why the change in the name for the same dish? Or are the two slightly different, with Rulam being more Konkani?
Do elaborate. I would also love more breakfast items from authentic Konkani foods.
Panchaitika Padmavaty
Rulam
I believe rulam is the konkani word for upma. There are many variations on upma, some regions make it with vermicelli, rice etc. The recipe here is popular among Konkanis.