Karnataka x Italy
Rava upma polenta with garlic mushrooms
Upma, but make it spoonable and silky, with mushrooms that actually brown.
30 minTime
17 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original445kcalsame
17 gproteinsame
4 gfibresame
30minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Roast the rava in a dry pan on medium low heat for 5 minutes, stirring. Tip onto a plate.
- 2Melt the butter in a saucepan on medium heat. Crackle the mustard seeds and urad dal, then add the curry leaves, ginger and chilli for 30 seconds. Pour in the water, milk and 1 tsp salt and bring to a simmer.
- 3Rain in the rava while whisking. Turn the heat to low and stir for 4 minutes. Beat in the parmesan. Add a splash of hot water if it stiffens.
- 4Heat the olive oil in a wide pan on high heat. Lay the mushrooms in one layer and leave for 3 minutes without stirring.
- 5Add the garlic, pepper and a pinch of salt and toss for 1 minute. Off the heat, add the lemon juice and parsley.
- 6Spoon the upma into warm shallow bowls and pile the mushrooms on top.
Serve it like this
Spoon the upma into a warm shallow bowl and tap it so it spreads. Pile the mushrooms slightly off centre, scatter parsley and finish with a little grated parmesan.
