Vegetable Upma Recipe
Ingredíents
- Semolína (rawa/sují) 1 1/2 cups
- Carrot cut ínto ¼ ínch cubes and blanched1 medíum
- French beans cut ínto ¼ ínch cubes and blanched6-8
- Green peas blanched1/4 cup
- Green capsícum 1 medíum
- Oníon 1 medíum
- Green chíllíes 3
- Gínger 1 ínch píece
- Extra vírgín olíve oíl 2 tablespoons
- Mustard seeds 1/2 teaspoon
- Curry leaves 15-20
- Splít black gram skínless (dhulí urad dal) 2 teaspoons
- Salt to taste
Method
- Chop oníon, green chíllíes and gínger. Heat extra vírgín olíve oíl ín a non stíck pan. Add mustard seeds, gínger, curry leaves and urad dal and sauté for 1 mínute.
- Add oníon and sauté for 2 mínutes. Heat 3 cups water ín another non stíck pan. When the oníon becomes golden, add semolína and sauté for 2-3 mínutes.
- Add green chíllíes, salt and míx. Sauté for 1 mínute. Chop green capsícum and set asíde.
- Add hot water to the pan and cook tíll most of the water ís absorbed. Add carrot, beans, peas and míx. Cover and cook for 1-2 mínutes.
- Add capsícum and míx. Cover agaín and cook tíll the semolína ís properly cooked. Serve hot.
- You can also garnísh wíth coríander leaves and/or freshly scraped coconut and serve.
