I just used the left over rasam boiled it adding little more water and salt added roasted rava according to rasam qty for example for 2 cups boiling rasam add one cup roasted rava , chopped dhaniya leaves 1-2 tsp coconut oil cover and cook on low flame till rava absorbs rasam . Then stir well to prevent lumps.

The colour of the upma will depend on the kind of rasam you have made, I have used Udupi rasam in the first pic, so it looks little brilliant, the pic above is rasam upma made with regular rasam .

Ingredients :

2 cups rasam ( usually i use left over but you can also make it fresh just to make this upma )

1 cup fine roasted sooji

some chopped coriander leaves for garnish .

Some chopped shallots ( optional )

For tempering .

usually rasam is always tempered so we can add very little tempering for making rasam upma .

Also note rasam preprared in advance has some salt added so , be carefully while adding salt to prepare upam .

1/2 tsp mustard seeds

1 tbsp oil

some curry leaves .

Method :

Take a pan , add the oil , let it heat, splutter mustard seeds , add chopped shallots if you are using them, sautee well, add curry leaves .

next add the left over rasam of about 2 cups .

adjust salt if needed .

allow the rasam to boil as you would for making normal sooji upma.

Now add the roasted sooji slowly little at a time, while stirring the mixture.

cover and cook on a very low flame for couple of minutes till the rasam is all absorbed by the sooji .

garnish with chopped coriander leaves.

Allow upma to remain the pan for a while .

Add some ghee, stir gently and enjoy a delicious rasam upma .

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