Upma -1 large cup
- Number of Servings: 5
Ingredients
Cumin seed, 1 tsp (remove) Mustard seed, yellow, 1 tsp (remove) Ginger Root, 0.50 tsp (remove) Onions, raw, 0.50 cup, chopped (remove) Jalapeno Peppers, 2 pepper (remove) Coconut, raw, 0.12 cup, shredded (remove) Spanish Peanuts, 0.50 cup (remove) Semolina, enriched, 2 cup (remove) Yogurt - 1% plain home-made - 1 cup, 0.50 serving (remove) Green Beans (snap), 0.3 cup (remove)Peas, frozen, 0.5 cup (remove)Salt, 1.5 tsp (remove)Granulated Sugar, 1 tsp (remove)*Lemon Juice, 0.5 fl oz (remove)Canola Oil, 2 tbsp (remove)
Dry roast sooji until fragrant - about 20 min on medium flame with constant stirring. Remove and keep aside.
After wiping off the hot pan to remove leftover semolina grains, add the oil.
When oil is hot, add the tempering ingredients - mustard seeds, cumin seeds. If you wish you may also add split urad dal.
When mustard seeds sputter, add a pinch of asafoetida, curry leaves, chopped jalapeno peppers, chopped onion and peanuts.
After onions turn transparent, add beans, peas and any other vegetables as needed. Add minced ginger.
When the vegetables are half done, pour 4 to 5 cups of water to the same container. To this add salt and sugar and let it come to a boil. Add the yogurt to this water while it is boiling.
Lower the flame and now pour in the roasted sooji slowly while stirring continuously so that no lumps are formed. Add lemon juice and stir until mixed well. Cover and leave it on simmer so that the upama gets cooked in the built-up steam.
Leave it covered until ready to eat. Garnish with grated fresh coconut and chopped cilantro just before serving.
Number of Servings: 5
Recipe submitted by SparkPeople user MANJUK.
After wiping off the hot pan to remove leftover semolina grains, add the oil.
When oil is hot, add the tempering ingredients - mustard seeds, cumin seeds. If you wish you may also add split urad dal.
When mustard seeds sputter, add a pinch of asafoetida, curry leaves, chopped jalapeno peppers, chopped onion and peanuts.
After onions turn transparent, add beans, peas and any other vegetables as needed. Add minced ginger.
When the vegetables are half done, pour 4 to 5 cups of water to the same container. To this add salt and sugar and let it come to a boil. Add the yogurt to this water while it is boiling.
Lower the flame and now pour in the roasted sooji slowly while stirring continuously so that no lumps are formed. Add lemon juice and stir until mixed well. Cover and leave it on simmer so that the upama gets cooked in the built-up steam.
Leave it covered until ready to eat. Garnish with grated fresh coconut and chopped cilantro just before serving.
Number of Servings: 5
Recipe submitted by SparkPeople user MANJUK.
Nutritional Info Amount Per Serving
- Calories: 422.6
- Total Fat: 14.8 g
- Cholesterol: 1.5 mg
- Sodium: 792.2 mg
- Total Carbs: 58.3 g
- Dietary Fiber: 5.5 g
- Protein: 14.8 g
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