Ingredients
- 1 cup roasted semolina
- 1/2 teaspoon mustard seeds
- 1 teaspoon urad dal
- 1 teaspoon chana dal
- 1/4 teaspoon asafoetida
- 1 inch ginger, cut into strips
- 1 tomato, chopped
- 1 onion, sliced
- 10 curry leaves
- 1 dry red chilli
- Salt to taste
- 2 tablespoon oil
- 1/2 teaspoon lime juice
- 2 cups water
- Coriander leaves, chopped, for garnishing
Procedure
1. Heat oil in a pan and add asafoetida, mustard seeds, urad dal, chana dal, curry leaves and dry red chilli. Saute them for a few minutes until they crackle and turn golden.
2. Add onion and ginger and fry for some more time until the onion turns soft and translucent.
3. Add tomato and salt and cook for a few minutes until the tomato becomes soft and mushy.
4. Add water and bring it to a boil. Add lime juice and stir well.
5. Reduce the heat and slowly add the roasted semolina, stirring continuously to avoid lumps. Cook until the semolina absorbs all the water and becomes thick and fluffy.
6. Garnish with coriander leaves and serve hot with coconut chutney or sambar.
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