How to make Lime Leaf Upma - Upma cooked with the flavour of lime leaves.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Semolina, Coconut Cream (नारियल की मलाई)
Cuisine : Tamil Nadu
Course : Snacks and Starters
The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food. A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.
For more recipes related to Lime Leaf Upma checkout Vegetable Upma, Rawa Dosai, Suji Aur Dahi Ka Cake, Kuzhi Uppu Paniyaram . You can also find more Snacks and Starters recipes like Pav Bhaji Lasagne, Jain Mexican Burritos, Egg Burger, Makai Churi Roti.
Lime Leaf Upma Recipe Card
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Lime Leaf Upma Recipe
Semolina 100 grams
Coconut Cream 30 millilitres
Mustard seeds 1/2 teaspoon
Curry leaves 6-8
Green chillies chopped 2
Water
Coconut cream 30 millilitres
Sugar 1 teaspoon
Salt to taste
Lime leaves 5-6
Desiccated coconut 2 tablespoons
coriander leaves chopped 2 tablespoon
Method
Step 1
Heat oil in a sauce pan Add in the mustard seeds and let them crackle, add in the curry leaves. Add in the rawa and sauté well till fragrant ,add in the green chillies and sauté Add in hot water,and the lime leaves, mix well and cook till the upma is done and all water absorbed.
Step 2
Add in coconut cream, sugar and salt, mix well and remoce Serve hot garnished with dessicated coconut and chopped green coriander.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.