Yield: 1 recipe
| Measure | Ingredient |
|---|---|
| 1 cup | Rava or suji (Suji is semolina. Rava is ???) |
| 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 | Cloves |
| 1 small | Cinnamon stick |
| 1 small | Piece of ginger |
| ¼ cup | Finely grated coconut |
| 4 | Cashewnuts |
| ½ teaspoon | Turmeric |
| 3 | Garlic cloves |
| A few coriander leaves | |
| Salt; to taste |
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 a recipe in "Tasty Dishes from Waste Items" by Aroona Reejhsinghani
Submitted By KAREN MINTZIAS On 05-21-95