Vegetable And Rava Uppama Recipe
Yield: 1 RecipeRecipe by luhu.jp
Ingredients:
1 cup: Rava or suji,
1/2 cup: Left-over dry vegetables,
2 tbsp: Oil,
1 medium: Onion, sliced
2 medium: Tomatoes, sliced
A few curry leaves,
1 tsp: Poppy seeds,
1/2 tsp: Coriander seeds,
2 Cloves: ,
1 small: Cinnamon stick,
1 small: Piece of ginger,
1/4 cup: Finely grated coconut,
4: Cashewnuts,
1/2 tsp: Turmeric,
3: Garlic cloves,
A few coriander leaves,
Salt, to taste
Directions:
Grind together poppy seeds, coriander seeds, cloves, cinnamon, ginger,
coconut, cashewnuts and garlic to form a paste. Set aside.
In a dry skillet, cook suji until it is light reddish in color. Set
aside.
Fry onions and curry leaves in 2 tablespoons of hot oil until golden.
Add ground paste and continue to cook until fragrant. Add tomatoes
and cook until soft. Add 2-1/2 cups water, along with turmeric and
coriander leaves; bring to a boil. Add vegetables and rava. Stir
and cook until water is absorbed completely; serve uppama hot.
Adapted by Karen Mintzias from a recipe in "Tasty Dishes from Waste
Items" by Aroona Reejhsinghani
Source from luhu.jp
coconut, cashewnuts and garlic to form a paste. Set aside.
In a dry skillet, cook suji until it is light reddish in color. Set
aside.
Fry onions and curry leaves in 2 tablespoons of hot oil until golden.
Add ground paste and continue to cook until fragrant. Add tomatoes
and cook until soft. Add 2-1/2 cups water, along with turmeric and
coriander leaves; bring to a boil. Add vegetables and rava. Stir
and cook until water is absorbed completely; serve uppama hot.
Adapted by Karen Mintzias from a recipe in "Tasty Dishes from Waste
Items" by Aroona Reejhsinghani
Source from luhu.jp