Food Blogs
Coriander Upma Recipe
Prep Time | 10 minutes |
Cook Time | 15 minutes |
Servings |
MetricUS Imperial
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Ingredients
- 1 cup semolina rava
- 2 tbsp Oil
- 1 tsp urad dal split black lentils
- 1 tsp Mustard seeds rai / sarson
- pinch aof asafoetida hing
- 4-5 leaves Curry kadi patta
- 1/4 cup finely chopped onions
- salt to taste
- 1 tsp sugar optional
- 2 tbsp finely chopped coriander dhania
To Be Blended Into A Coriander Chutney (using Little Water)
- 1/2 cup roughly chopped coriander dhania
- 3 green chillies roughly chopped
- 1 tsp sugar
- 1 tsp Cumin seeds jeera
- 1 tsp Lemon juice
- salt to taste
Ingredients
To Be Blended Into A Coriander Chutney (using Little Water)
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Instructions
- Dry roast the semolina in a broad non-stick kadhai on a medium flame for 3 to 4 minutes or till it turns light brown in colour, stirring continuously. Keep aside.
- Heat the oil in a broad non-stick pan and add the urad dal and mustard seeds.
- When the seeds crackle, add the asafoetida, curry leaves and salt and sauté on a medium flame for 1 minute.
- Add the roasted semolina and salt and sauté on a medium flame for 1 more minute.
- Add the coriander chutney and cook on a medium flame for 1 minute.
- Add 2½ cups of hot water and cook on a medium flame for 1 to 2 minutes or till the water evaporates, while stirring continuously.
- Add the sugar and coriander, mix well and cook on a medium flame for 1 to 2 minute.