Vegetable Uppama Recipe
Yield: 1 RecipeRecipe by luhu.jp
Ingredients:
1 cup: Semolina,
1/2 tsp: Channa dal,
1/2 tsp: Urad dal,
1 tsp: Mustard seeds,
1 pinch: Asafoetida,
2 each: Dried red chiles, crushed
1 each: Fresh green chile, minced
1 each: 1" piece of ginger, minced
1 medium: Onion, minced
1 cup: Left-over dry vegetables,
A few curry leaves,
A few fried cashewnuts,
Salt, to taste
Directions:
In a dry skillet, cook semolina until it turns a light pink color. Set
aside.
In a heavy pan, heat 2 tablespoons oil and fry the dals, red chilli,
mustard seeds and asafoetida until dals turn reddish in color. Add
ginger and onions and cook another couple of minutes. Add 2 cups of
water, curry leaves, semolina, salt and vegetables; cook until water
is absorbed. Stir in 2 tablespoons ghee and cashew nuts; serve hot
with coconut chutney.
Adapted by Karen Mintzias from "Tasty Dishes from Waste Items" by
Aroona Reejhsinghani
Source from luhu.jp
aside.
In a heavy pan, heat 2 tablespoons oil and fry the dals, red chilli,
mustard seeds and asafoetida until dals turn reddish in color. Add
ginger and onions and cook another couple of minutes. Add 2 cups of
water, curry leaves, semolina, salt and vegetables; cook until water
is absorbed. Stir in 2 tablespoons ghee and cashew nuts; serve hot
with coconut chutney.
Adapted by Karen Mintzias from "Tasty Dishes from Waste Items" by
Aroona Reejhsinghani
Source from luhu.jp