How to make Podi Upma-SK Khazana -
The popular South Indian snack made more exciting when sprinkled with molaga podi served with green chutney
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Semolina (suji/rawa), Oil (ऑइल)
Cuisine : South Indian
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Instant Bajra uttappam - SK Khazana Rose Cookies Fried Chocolate Mango Grilled Vegetables In Greek Style
Podi Upma-SK Khazana Recipe Card
India’s peninsular region comprises of four states that can all together boast of around a dozen different cuisines. This is more than any other part of Asia.
There is something unique about the South Indian food that evokes extreme devotion from all who take pride in its food culture.
South Indian cuisine has its own niche. If you are in Andhra Pradesh you will relish a coastal Andhra, Telangana and Rayalseema cuisine in addition to Mughlai in Nizami style. Karnataka? It will give you north Karnataka, Saraswat, Coorgi and Mangalorean cuisines. Take a trip to Tamil Nadu to relish its Chettinad cuisine, Madurai and Coimbatore styles of cooking. Kerala, God’s own country, has the Moplah, the Syrian Christian and the Palakkad Iyer food to boast of.
South Indian food is based on a calculated and scientific culture that has been passed down from one generation to another. There is a basic understanding of what to eat in the winters and summers, what not to when one is ill, what to eat to avoid being ill and what to eat when one has a fever. There are no owners for these rules but these safely guarded secrets and recipes are an integral part of traditional South Indian home cooking.
Prep Time : Preparation Time
Cook time : Cooking Time
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Podi Upma-SK Khazana Recipe
Semolina (suji/rawa) 1/2 cup
Oil 1 tablespoon
Mustard seeds 1/2 teaspoon
Split skinless black gram (dhuli urad dal) 1/2 teaspoon
Green chillies slit 2
Asafoetida (hing) 1/4 teaspoon
Medium onion finely chopped 1
Salt to taste
Fresh coriander leaves chopped 1 tablespoon
Molaga podi to sprinkle
Coconut chutney
Fresh coconut scraped 1 cup
Green chillies 2
Salt to taste
Ginger 1 inch
Fresh coriander leaves chopped 2 tablespoons
Coconut oil 1 tablespoon
Mustard seeds 1/2 teaspoon
Curry leaves 6-8
Dried red chillies broken 2
Method
Step 1
Dry roast semolina in a non-stick pan till fragrant. Transfer onto a plate and set aside.
Step 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.
Step 3
Add onion and sauté till translucent. Add roasted semolina and mix well. Add 1½ cups hot water, mix and bring to a boil.
Step 4
Add salt, mix well, cover and cook till the water is absorbed.
Step 5
To make coconut chutney, blend together coconut, green chillies, salt, ginger, some water and coriander leaves to a smooth paste.
Step 6
Heat coconut oil in a non-stick pan. Add mustard seeds and sauté till the seeds splutter.
Step 7
Add curry leaves and red chillies, mix and sauté well. Add coconut paste, mix well and cook for a minute.
Step 8
Add coriander leaves to upma and mix well.
Step 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.
Step 10
Pour chutney around the upma, sprinkle molaga podi and some coriander leaves on top of the upma and serve immediately.
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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.
