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PrintRAVA UPPUMA
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- The Tempering: Drop the oil in a skillet. When the oil is hot, add the curry leaves, mustard seeds and dhal. Fry over medium heat, till mustard seeds splutter and the dhal is golden.
- Add the onions, tomatoes and green chili. Cook for a minute.
- Add semolina and stir for a minute and add in turmeric powder, salt and ginger.
- Add green peas and sauté briefly, stir in 2 cups of warm water.
- Cover and cook over low heat, stirring frequently. Add carrots, coriander leaves and ghee. Stir well.
- Mix in coconut and cashew nuts. Serve hot with Sāmbhar and chutney.
INGREDIENTS
Tempering
- 15 ml IDHAYAM sesame oil
- 1 teaspoon black mustard seeds
- 1 teaspoon urad dhal
- Few curry leaves
Uppuma
- 30 grams finely chopped onions
- 45 grams shelled green peas
- 30 grams shredded carrots
- 25 grams chopped tomatoes
- 1-2 green chili, finely chopped
- 175 grams semolina
- ½ teaspoon turmeric powder
- 1 teaspoon finely minced fresh ginger
- 1 teaspoon ghee
- 2 tablespoon grated fresh or flaked desiccated coconut
- Salt, to taste
- 25 grams minced fresh coriander leaves
- 2 tablespoons roasted cashew nut halves
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