Jonna Rawa Upma (Jowar Upma)

Blogging Marathon# 48: Week 1/ Day 2 Theme: Nashta Time Dish: Jonna Rawa Upma For day 2 of this week's blogging marathon, I made a healthy and filling upma (porridge) with jonna rawa (broken jowar). I have been watching lot of recipes using jonna rawa on Telugu cooking shows recently, so asked my mom to send me some. Jonna rawa has a slightly coarse texture even after cooking, it doesn't get too smooth and creamy.
I usually cook it in the pressure cooker to speed up the cooking process, but it also be made in the pan -- it will just take longer. This upma is a nutritious way to start any day because it keeps you full till lunch. I added only tomato here, but any vegetable or mix of vegetables can be added.
Ingredients:
Jonna rawa (coarse jowar) - 1cup
Onion - 1 small, chopped
Ginger - 1" piece, finely grated
Tomato - 1 small, chopped
Green Chili - 2~3, slit
Mustard seeds - 1tsp
Cumin seeds - 1tsp
Cashews - 1tbsp, chopped
Dry red chili - 1~2
Curry leaves - 8~10
Lemon juice - 1tbsp (optional)
Salt - to taste
Method:

• In a pressure cooker or in a pan, heat 1tbsp oil and add mustard, cumin seeds and dry red chili. Once the seeds start to splutter, add cashews and cook till they turn golden.
• Next add the onions, green chilies, curry leaves and grated ginger. Cook till the onions turn translucent.
• Next add the tomatoes and salt, cook till the tomatoes turn mushy, about 3~4 minutes.
• Next add the jonna rawa and cook for 2~3 minutes.
• Add 3cups of water and cover with the lid and cook for 3~4 whistles or until all the water has evaporated and jonna rawa has cooked through. If cooking in the pan, bring the mixture to a boil, then lower the heat and cook hhcovered until the water is absorbed and rawa is cooked through.
• Once done, stir in lemon juice and serve with some pickle and/ or yogurt.

Let's check out what my fellow marathoners have cooked today for BM# 48.