Saturday, September 13, 2008

Tarakari uppittu ( Vegetable Upma)


Here goes my family favourite.., my amma, appa, brother, sister, hubby, son.., no one is an exception for this. Everybody loves eating upma at any time of the day!!
Amma used to fast (oppotthu) on every Thursdays & she used to cook upma as oppotthu thindi ( breakfast) for supper for herself. The whole family used to crave for that upma.., though she wouldn't have added any vegetables, onion or any supplements to make it tastier. Yet.., we used to wait for it without having our supper & each one would take a small portion in the upma prepared(my father & granny were also not an exception!!). My mom used to end up eating very less or nothing some days as we all would have finished it :((

I prepare this for night dinner also sometimes...Here is the recipe of this simple dish...

Ingredients:
1 cup medium rava (semolina)
2 cups water
1 onion (optional)
2 green chillis (depends on individuals)
1/2 cup finely cut & half boiled carrots, french beans, potatoes.
1/4 cup green peas (frozen or boiled)
1/2 capsicum chopped
1 spoon cashewnuts
4 tablespoons oil
1 teaspoon mustard seeds (saasive)
1 teaspoon urad dal
1 teaspoon channa dal
salt according to taste
1 teaspoon sugar

For garnishing:
cliantro/coriander leaves
2 tablespoon grated coconut.
1 teaspoon lemon juice

Method:

  • Heat a tablespoon of oil in a kadai
  • Add rava to it and fry it till turns light brown in color (You will start getting a nice aroma by then)
  • Remove it from flame and allow it to cool for 5 minutes
  • In a broad kadai, add the remaining oil
  • When the oil is hot, add mustard seeds, urad dal, channa dal and fry for a minute
  • Add cashew nuts and fry the mixture
  • To this, add curry leaves, green chilli and chopped onion
  • Fry till onion becomes translucent
  • Add capsicum, all the boiled vegetables & the green peas. Stir it & allow the vegetables to be cooked in oil for a minute.
  • Add 2 cups of hot/warm water. Add salt and sugar.
  • When water starts boiling, add the rava little-by-little and keep stirring (Avoid formation of lumps)
  • Once all the rava is put, close the lid and cook it in a low flame for a minute
  • Mix the whole thing thoroughly and garnish it with coriander, grated coconut
  • If you want the upma to be little sour, add little lemon juice
  • Upma is ready to serve