Wednesday, 30 December 2009

Hyderabadi Upma

Upma is very popular dish for morning breakfast or afternoon snack. Upma has lots of variations and this is one of them.

Semolina: 1 cup
Peanuts: 1 table spoon
Curry leaves: handful
Onion: 1/2 medium
Tomato: 1 small
Mustard seeds: 1 tea spoon
Bengal gram/channa dal: 1 tea spoon
Green chili: 2-3
Water: 2 cups
Oil: 2 table spoon
Ghee/ clarified butter: 1 table spoon
Salt to taste

Wash and peel onions. Cut it into medium fine pieces. Wash and chop tomato. Wash and cut green chilies into large pieces. Wash curry leaves. Clean and wash coriander and rough chop them.

Take a pan and add 1-2 table spoon of oil. Add mustard seeds and channa dal once the oil is hot. Once they start splutter add green chili, curry leaves and peanuts. Once peanuts are cooked add onions and stir it until it is translucent. Add tomato and let it cook until soft. Add coriander.

Now add water and let water come to a boil. Add salt to taste.
Once water starts boiling gradually add semolina to it and keep stirring to avoid lumps.
After adding all semolina keep stirring until water is absorbed in semolina.
After 3-4 minutes upma will look like this. Add one table spoon of ghee and mix well. Cover the lid on low flame and let it cook and absorb all the flavours.
Serve hot.

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