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Soth indian Upma

Cookery Recipes Special - Thursday, June 27, 2013 8:27:59 AM

Ingredients
1 cup roasted semolina (sooji, rava)
1 medium sized onion, chopped finely
1 green chilly, chopped
1 tbsp chana dal/spilt and skinned bengal gram
½ tbsp urad dal/spilt and skinned
½ inch ginger grated or chopped finely
2 to 21/4 cups water
1 tsp mustard seeds
½ tsp cumin seeds
1 sprig of curry leaves
7-8 cashewnuts
2 tsp sugar (optional)
2 tbsp oil or ghee
salt as required
Instructions
In a pan, heat oil or ghee.
Add mustard seeds.
When you hear the crackling sound of mustard seeds, it means they are getting fried.
Now add the cumin along with chana dal and urad dal.
Fry till they start to brown a little.
Add cashews and by the time, the cashews get browned the dals would also get browned.
now add onions and fry till they become transparent.
now add the green chilly, ginger, curry leaves.
Fry for a minute.
Now add water to this mixture and let it come to a boil.
Add salt and sugar. If you want a more sweeter taste, you can add more sugar. When the water comes to a rolling boiling, lower the flame and add the roasted semolina to it.
Keep on stirring while you add the semolina.
The semolina should be added not once but in 3-4 batches with a spoon.
If you add it at once, lumps will be formed.
Keep on stirring.
The semolina will absorb water and swell and begin to cook.
If the mixture looks dry, then add some more water.
Reduce the flame and simmer the upma for 2-3 minutes.
Keep stirring so that the upma does not stick to the pan.
Garnish upma with coriander/cilantro leaves.
Serve upma hot with slices of lime or coconut chutney or lime pickle.

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