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Ingredients
250 gm semolina
650 ml water
75 gm ghee
5 gm mustard seeds
2 gm black gram dal
2 gm bengal gram dal
100 gm onions
5 gm green chillies
25 gm cashew nuts
2 gm curry leaves salt
Garnishing:
Coriander leaves
Fresh grated coconut
Cooking Style
Boil water. Slice onions and cut the chillies lengthwise. Heat a deep pan with ghee. Add mustard, when crackling add the dals and sauté until golden. Add onions, curry leaves, cashew nuts and green chillies. When the onions are translucent add semolina and sauté.
Add the boiling water and stir rapidly with the salt. When the moisture is absorbed, the upma is cooked. Mix well and garnish with grated coconut and coriander leaves.
250 gm semolina
650 ml water
75 gm ghee
5 gm mustard seeds
2 gm black gram dal
2 gm bengal gram dal
100 gm onions
5 gm green chillies
25 gm cashew nuts
2 gm curry leaves salt
Garnishing:
Coriander leaves
Fresh grated coconut
Cooking Style
Boil water. Slice onions and cut the chillies lengthwise. Heat a deep pan with ghee. Add mustard, when crackling add the dals and sauté until golden. Add onions, curry leaves, cashew nuts and green chillies. When the onions are translucent add semolina and sauté.
Add the boiling water and stir rapidly with the salt. When the moisture is absorbed, the upma is cooked. Mix well and garnish with grated coconut and coriander leaves.
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