Thursday, 15 March 2012

Vegetable Upma (Maami's Corner)


 Once derisively dismissed as “Salt mango tree”, ( literal translation of a deliberate distortion of the name into “Uppu” and mavu”). This was much before Mr Floyd Cardoz brought this dish onto centre stage as his prize winning entry at the Top Chef Masters Season 3.

INGREDIENTS:
Semolina/rava/suji: 1 cup
Onions: 2 chopped
Green chilli: 2 chopped fine
Ginger: 1” piece chopped fine
Curry leaves: a few
Mixed vegetables: 1 cup (carrot, peas, corn, cauliflower etc)
Coriander leaves: 2 tbsps
Oil: 2 tbsps
Ghee: 1 tbsp
Mustard seeds: 1 tsp
Bengal gram dhal: 1 tsp
Black gram dhal: 1 tsp
Dry red chilli: 2
Salt to taste

METHOD:

Heat ghee in a pan & roast the rava till light brown. Remove to a plate.
Heat oil, splutter mustard seeds, add bengal & black gram dhal.
Break red chilli into two & put into oil, also curry leaves, chopped onions, green chilli & ginger.
Add salt & sauté till brown.
Now, add vegetables. Stir till partially done.
Pour 3 cups of hot water, when it comes to a boil, lower flame, add more salt, if required & add the rava, stirring continuously till all the water is absorbed.
(Those who like their Upma dry can add less water, about 2 cups).
 Don’t add the rava all at once, it will become lumpy, add it in a continuous stream stirring all the time.
Last, add the coriander leaves & serve with coconut chutney.

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