Vegetable uppama

Yield: 1 recipe

Measure Ingredient
1 cup Semolina
½ teaspoon Channa dal
½ teaspoon Urad dal
1 teaspoon Mustard seeds
1 pinch Asafoetida
2 \N Dried red chillies; crushed
1 \N Fresh green chilli; minced
1 \N 1-inch piece of ginger peeled and minced
1 medium Onion; minced
1 cup Left-over dry vegetables
\N \N A few curry leaves
\N \N A few fried cashewnuts
\N \N Salt; to taste

In a dry skillet, cook semolina until it turns a light pink color. Set aside.

In a heavy pan, heat 2 tablespoons oil and fry the dals, red chilli, mustard seeds and asafoetida until dals turn reddish in color. Add ginger and onions and cook another couple of minutes. Add 2 cups of water, curry leaves, semolina, salt and vegetables; cook until water is absorbed. Stir in 2 tablespoons ghee and cashewnuts; serve hot with coconut chutney.

Adapted by Karen Mintzias from a recipe in "Tasty Dishes from Waste Items" by Aroona Reejhsinghani

Submitted By KAREN MINTZIAS On 05-21-95

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