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Main Ingredients | Semolina (suji/rawa), Oil |
Cuisine | South Indian |
Course | Snacks and Starters |
Prep Time | Preparation Time |
Cook time | Cooking Time |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Veg |
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
- Dry roast semolina in a non-stick pan till fragrant. Transfer onto a plate and set aside.
- 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.
- Add onion and sauté till translucent. Add roasted semolina and mix well. Add 1½ cups hot water, mix and bring to a boil.
- Add salt, mix well, cover and cook till the water is absorbed.
- To make coconut chutney, blend together coconut, green chillies, salt, ginger, some water and coriander leaves to a smooth paste.
- Heat coconut oil in a non-stick pan. Add mustard seeds and sauté till the seeds splutter.
- Add curry leaves and red chillies, mix and sauté well. Add coconut paste, mix well and cook for a minute.
- Add coriander leaves to upma and mix well.
- 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.
- Pour chutney around the upma, sprinkle molaga podi and some coriander leaves on top of the upma and serve immediately.
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