Jinugulu:3/4 cup(soaked for 3 hrs and pressure cook them for 3 whistles and put aside)
Roasted Upma Ravva:2 cups
Cumin Seeds:1 spn
Mustard Seeds:3/4 spn
Grated Ginger:1.5 spn
Water:4.5 cups(for a cup of roasted upma ravva I used 2.5 cups)
1.Take a wok add oil and when hot add the cumin seeds and when they splatter add mustard seeds and fry for a min now add the red chillies,green chillies,curry leaves,grated ginger and fry till the raw flavor of ginger is removed.
2.Now add 5 cups of water,when water comes to a boil add the boiled Jinugulu, salt and cover it with a lid for 4-5 mins.
3.After 5 mins add 2 cups of Roasted upma ravva and check for the seasonings and adjust if needed.Cover it with a lid and cook till ravva becomes smooth n completely cooked.
4.Serve it hot with Onion Raitha and Sweet Mango Pickle.
I brought these from India in my last visit.We can even use these Jinugulu in making another Traditional recipe with Brinjal and potato.Will try to make that dish and post that recipe soon.