This is a little different from the normal upma. If you love the flavour of Indian Spice in moderation, you are sure to love this one.
Here is what you will need :
1 cup semolina
11/2 cups water (keep extra hot water to be used if required)
For the Tempering:
1 medium sized onion, sliced fine
2 green chillies, chopped
1/4 cup oil
1 inch cinnamon
2 cloves
1 green cardamom
6 curry leaves
1/2 tsp ginger-garlic paste
1 medium-sized ripe tomato, chopped
salt ( adjust according to taste)
1/4 tsp turmeric powder
juice of ½ lime
To Garnish:
1/4 cup coriander leaves, chopped
1 tbsp ghee
6 - 8 cashew nuts
How to Make This :
- Fry the semolina lightly in a kadai, stirring continuously so that it does not brown. Transfer on to a plate.
- Heat the water, and keep it simmering on the stove.
- Heat oil in a kadai, and add the spices and curry leaves.
- Add onion slices and green chillies sauté till onion is light brown, add ginger-garlic paste and tomato, sauté for 2 minutes till tomato turns soft.
- Add the hot water, and turmeric When the water boils add the semolina stirring vigorously, to avoid lumps being formed. If the semolina is not cooked ladle some of the reserved hot water on to the mixture, taking care to add very small quantities at a time, otherwise the whole mixture will turn soggy.
- Pour the juice of the lime over the uppumav and mix well. Cover with a lid and keep it on low heat.
- Heat the ghee in a small pan, add the cashew nuts till light brown
- Stir the upuma after a few minutes and sprinkle chopped coriander leaves and cashew nuts for garnish.
Can be served with coconut chutney .
1 comment:
I read your post and I really appreciate your experience. I will get good knowledge from there as well.
Curry Powder | PRS INDIA | Coriander Seed | Red Chilli Powder |
Post a Comment