Upma with a Twist

Coriander Upma

Nice green colour and flavour. Roast the semolina and prepare the coriander chutney the previous evening and toss up this upma quickly in the morning. Once you have this upma, you will not like plain regular upma.

Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 4 servings

Ingredients

1 cup semolina (rava / sooji)
2 tbsp oil
1 tsp urad dal (split black lentils)
1 tsp mustard seeds ( rai / sarson)
a pinch of asafoetida (hing)
4 to 5 curry leaves (kadi patta)
1/4 cup finely chopped onions
salt to taste
1 tsp sugar
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 cumin seeds (jeera)
1 tsp lemon juice
1 tsp sugar
salt to taste

Method

1. Dry roast the semolina in a kadhai on a medium flame for 3 to 4 minutes or till it turns light brown in colour, stirring continuously. Keep aside.
2. Heat the oil in a kadhai, add the urad dal and mustard seeds.
3. When the seeds crackle, add the asafoetida and curry leaves and sauté on a medium flame for a few seconds.
4. Add the onions and sauté on a medium flame for 1 minute.
5. Add the prepared chutney and sauté on a medium flame for 1 minute.
6. Add the roasted semolina and sauté on a medium flame for 1 to 2 minutes.
7. Add 2 ½ cups of hot water and salt and cook on a medium flame for 3 to 4 minutes or till the water evaporates, stirring continuously.
8. Add the sugar and coriander, mix well and cook on a medium flame for 1 minute.

How to pack

1. Cool slightly, wrap in an aluminum foil and pack in a tiffin box.

Recipe Source: Coriander Upma