VEGETABLE UPMA

 

 

INGREDIENTS

 

Suji

300 gms

Ginger (finely chopped)

1

Water (in proportion to Suji)

3 times

Chana Dal

1 tsp

Salt

To taste

Urad Dal

1 tsp

Onion (in fine long cuts or chopped)

2

Kari Patta

5-7

Carrot (finely chopped)

1 (big)

Mustard Seeds (moti)

1 tsp

French Beans (finely chopped)

4-5

Oil for tadka

2 tbsp

Peas (seeds)

50 gms

Lemon

1

Green chilly (finely chopped)

2

Coriander Leaves (finely choppes)

A few

 

 

METHOD

 

Roast suji in kadahi without oil to light brown color. Boil water. Heat oil in a kadahi. Put tadka of mustard seeds, green chilly, ginger and kari patta. Add chana dal and urad dal and fry it in the tadka for 2 minutes. Add onion, carrot, french beans and peas to it. Cover it with a lid and simmer it for 2-3 minutes till it gets half cooked. Add water, salt and lemon juice and wait for the water to boil. Slowly add roasted suji keeping the flame high, while stirring continuously and taking care not to form lumps. Within 2-3 minutes, the Upma should be ready. It should not be too dry or too wet. Sprinkle coriander leaves. Serve hot with coriander chutney or coconut chutney or ketchup.

 

Serves: 7-8 adults

 

 

 

 

LIST OF SOUTH INDIAN ITEMS

 

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