Vegculinary Menu » The Most Wanted » South Indian
Uppama
Ingredients
150 gms Semolina
300 gms Sprouted Green Beans
200 gms Carrots (chopped)
6-8 Green Chillies (finely chopped)
1/2 Cup Fresh Coriander
250 gms Coconut (grated)
Juice of 1 Lime
10 gms Lentils
1/4 tspn Mustard Seeds
1 Sprig Curry Leaves
Pinch of Asafoetida
Salt to Taste
Sugar to Taste
300 ml Oil
150 gms Semolina
300 gms Sprouted Green Beans
200 gms Carrots (chopped)
6-8 Green Chillies (finely chopped)
1/2 Cup Fresh Coriander
250 gms Coconut (grated)
Juice of 1 Lime
10 gms Lentils
1/4 tspn Mustard Seeds
1 Sprig Curry Leaves
Pinch of Asafoetida
Salt to Taste
Sugar to Taste
300 ml Oil
Method
Heat half the quantity of oil in a deep saucepan. Add lentils, mustard seeds, curry leaves and asafoetida, fry for a minute. Add beans and carrots. Saute for a minute.Add coriander and salt. Stir fry for a minute. Add a cup of water to vegetable mixture and boil. Meanwhile, heat remaining oil in a saucepan and lightly fry semolina. Add semolina to vegetables and stir. Cook on low heat, stirring constantly, until all water is absorbed. Add lime juice, sugar and coconut. Mix well. Remove from heat. Serve hot.
Heat half the quantity of oil in a deep saucepan. Add lentils, mustard seeds, curry leaves and asafoetida, fry for a minute. Add beans and carrots. Saute for a minute.Add coriander and salt. Stir fry for a minute. Add a cup of water to vegetable mixture and boil. Meanwhile, heat remaining oil in a saucepan and lightly fry semolina. Add semolina to vegetables and stir. Cook on low heat, stirring constantly, until all water is absorbed. Add lime juice, sugar and coconut. Mix well. Remove from heat. Serve hot.