Ingredients:
1 cup semolina (sooji/rava)
3 tablespoons ghee
1/2 teaspoon mustard seeds
10-12 curry leaves
1/4 cup green peas (fresh or frozen)
1/4 cup finely chopped carrots
1/4 cup roasted peanuts
Salt to taste
2 1/2 cups water
Juice of 1/2 lime
Fresh coriander leaves (for garnish)
Instructions:
1. Preparation:
Roast the semolina in a pan over medium heat with 1 tablespoon ghee until it turns light golden and aromatic. Keep stirring continuously to avoid burning. Once roasted, transfer it to a plate and set aside.
2. Cooking:
In the same pan, heat 2 tablespoons ghee over medium heat.
Add the mustard seeds and let them splutter.
Add curry leaves, and sauté for a minute.
Add the chopped carrots and green peas. Cook for 2-3 minutes until the vegetables are tender.
Add the roasted peanuts and sauté for another minute.
Add salt to taste. Mix well. Pour in the water and bring it to a boil.
Reduce the heat to low and gradually add the roasted semolina, stirring continuously to prevent lumps from forming.
Keep stirring until the semolina absorbs all the water and the mixture thickens to a porridge-like consistency. Cover the pan and let it cook for another 2-3 minutes on low heat.
3. Serving:
Once the upma is cooked, turn off the heat.
Squeeze the juice of ½ lime over the upma and mix gently.
Garnish with fresh coriander leaves. Serve hot.
Enjoy your wholesome and comforting snack!
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