Podi Upma-SK Khazana

Ingredients list for Podi Upma-SK Khazana

• 1/2 cup Semolina (suji/rawa)
• 1 tablespoon Oil
• 1/2 teaspoon Mustard seeds
• 1/2 teaspoon Split skinless black gram (dhuli urad dal)
• 2 Green chillies slit
• 1/4 teaspoon Asafoetida (hing)
• 1 Medium onion finely chopped
• to taste Salt
• 1 tablespoon Fresh coriander leaves chopped
• to sprinkle Molaga podi
• Coconut chutney
• 1 cup Fresh coconut scraped
• 2 Green chillies
• to taste Salt
• 1 inch Ginger
• 2 tablespoons Fresh coriander leaves chopped
• 1 tablespoon Coconut oil
• 1/2 teaspoon Mustard seeds
• 6-8 Curry leaves
• 2 Dried red chillies broken

Method

1. Dry roast semolina in a non-stick pan till fragrant. Transfer onto a plate and set aside.
2. Heat oil in the same pan. Add mustard seeds and sauté till seeds splutter. Add black gram, green chillies and asafoetida, mix and sauté well.
3. Add onion and sauté till translucent. Add roasted semolina and mix well. Add 1½ cups hot water, mix and bring to a boil.
4. Add salt, mix well, cover and cook till the water is absorbed.
5. To make coconut chutney, blend together coconut, green chillies, salt, ginger, some water and coriander leaves to a smooth paste.
6. Heat coconut oil in a non-stick pan. Add mustard seeds and sauté till the seeds splutter.
7. Add curry leaves and red chillies, mix and sauté well. Add coconut paste, mix well and cook for a minute.
8. Add coriander leaves to upma and mix well.
9. Grease a bowl with a little oil, fill it up with the upma, press lightly and turn it upside down in the centre of the serving plate.
10. Pour chutney around the upma, sprinkle molaga podi and some coriander leaves on top of the upma and serve immediately.