Vegetable & rava uppama
1 Recipe
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Rava or suji |
| ½ | cup | Left-over dry vegetables |
| 2 | tablespoons | Oil |
| 1 | medium | Onion, sliced |
| 2 | mediums | Tomatoes, sliced |
| A few curry leaves | ||
| 1 | teaspoon | Poppy seeds |
| ½ | teaspoon | Coriander seeds |
| 2 | eaches | Cloves |
| 1 | small | Cinnamon stick |
| 1 | small | Piece of ginger |
| ¼ | cup | Finely grated coconut |
| 4 | eaches | Cashew nuts |
| ½ | teaspoon | Turmeric |
| 3 | eaches | Garlic cloves |
| A few coriander leaves | ||
| Salt, to taste | ||
Directions
Grind together poppy seeds, coriander seeds, cloves, cinnamon, ginger, coconut, cashewnuts and garlic to form a paste. Set aside.
In a dry skillet, cook suji until it is light reddish in color. Set aside.
Fry onions and curry leaves in 2 tablespoons of hot oil until golden.
Add ground paste and continue to cook until fragrant. Add tomatoes and cook until soft. Add 2-½ cups water, along with turmeric and coriander leaves; bring to a boil. Add vegetables and rava. Stir and cook until water is absorbed completely; serve uppama hot.
Adapted by Karen Mintzias from "Tasty Dishes from Waste Items" by Aroona Reejhsinghani