This dish holds good of my childhood memories and was one of my all time favorite as a kid. My grand mother (maternal granny's) special. I used to stay every weekend, she was living with my maternal uncle. Whenever I stayed with her I would ask her to cook this for me. The weekends were well spent with her, and along with some of my cousins, with whom I always ended up arguing who gets a better portion of this uppuma.
Serves : 2
Cooking time : 15 mins
Ingredients :
Semolina - 1 cup
Big onion - 1 (finely chopped)
Tomatoes - 1 (finely chopped)
Green chilly - 2 or 3 (slit)
Curry leaves - 8 to 10 nos
Ginger - 1/4 " (finely chopped,optional)
Lime juice - tbsp (optional)
Water - 1 1/2 cup
Ghee - 1 tsp
Coriander leaves - Handful (to garnish)
To saute:
Oil - 1 to 2 tbsp
Mustard - 1/4 tsp
Split white urad dhal - 1/4 tsp
Channa dhal - 1/4 tsp
Red chillies - 1 (broken)
Method :
Dry roast the semolina in a pan till it becomes warm. (This is basically to give a non sticky texture to it)
In a heavy bottomed pan add oil, when heated add mustard,on spluttering add urad dhal and channa dhal ,wait for the dhal to turn golden brown.
Add curry leaves, green chilly, ginger,chopped onions. Fry till onions are transparent. Now chopped tomatoes are added, they are sauteed until soft and mushy.
Boiling water is added to the mixture, approximately 1 1/2 cups. (Some semolina may consume more water, hence adjust accordingly. The semolina mixture should not contain any lumps and enough water to get cooked)
As the water gets to boil slowly, add the semolina carefully stirring in continuously, so it does not get lumpy.
When you feel more water is required we can add the hot water.
Add salt to taste.
Allow the semolina to cook well in slow flame with a closed lid.
Now add the lime juice (optional) and ghee.
Garnish it with coriander leaves.
Comments