In a vok/hollow pan add oil for upma or tomato bath we require more oil
After oil is hot add seasoning and green chilly after they start spluttering add curry leaves and ravva
Sait them till ravva changes it colour, it turns slightly white this is the sign that ravva is well fried
Meanwhile that is till ravva is frying in other vessel add 2 and half cups water( for 1 cup ravva use 2 1/2 cups water)
In water add salt, tomatoes, potatoes and boil them
After potatoes and tomato is boiled add these water to fried ravva
If ravva is well fried then we don't find any lumps in upma that is the reason we use much oil in upma rather any upma
Now simmer the stove and cover with a lid and let it cook for 2min
After 2min turn off the stove and once mix the whole upma and cover lid again after 5min u can serve hot
If required you can add ginger to upma while frying rvva I personally don't prefer ginger
Sambar recipe
In a pressure cooker add toor daal and add turmeric powder, 1 teaspoon oil, baking soda and cook for 3 whistles
Now in a pan add this toor daal, water, tomatoes, salt, turmeric powder and boil
In a pan add oil and add coriander seeds, peppercorns, coconut peices, chana daal and fry them
Transfer them into a processor and make fine powder
Now add tamarind pulp to boiling sambar, add the above powder and red chilly powder and boil for 15min
After sambar is boiled well turn off and add ghee from top
Now in a pan add oil and fry all seasing and add to sambar
Serve this upma with sambar and squeeze lemon on uoma if you wish to
