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.
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.
