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