Upma Modak - Fusion style

Name: Upma Modak - Fusion style
Cuisine: Indian
Ingredients: 1/2 cup semolina / sooji; 2-3 tbsp. oil; 1/2 tsp. mustard seeds; 1 tsp. urad dal; 1 dry red chili, broken; 1 onion, chopped; 1 tsp. grated ginger; 1-2 green chilies, slit; 1 sprig curry leaves; 1 tomato, chopped; 1/4 cup green peas (I used frozen peas); salt to taste; 2 cups water; 1 tbsp. coriander leaves, chopped; 1 tsp. ghee; 1 tsp. lemon juice

Bethica Das @kitchen_flavours

Sharjah (UAE)

#ND - I gave a slight makeover to upma by giving it a modak shape with a sprinkle of some idli podi for a visual treat. It looks quite appetizing and can be served with coconut chutney.

Bethica Das @kitchen_flavours

Sharjah (UAE)

#ND - I gave a slight makeover to upma by giving it a modak shape with a sprinkle of some idli podi for a visual treat. It looks quite appetizing and can be served with coconut chutney.

Saved

Ingredients

1/2 cupsemolina / sooji
2-3 tbsp.oil
1/2 tsp.mustard seeds
1 tsp.urad dal
1dry red chili, broken
1onion, chopped
1 tsp.grated ginger
1-2green chilies, slit
1 sprigcurry leaves
1tomato, chopped
1/4 cupgreen peas (I used frozen peas)
salt to taste
2 cupswater
1 tbsp.coriander leaves, chopped
1 tsp.ghee
1 tsp.lemon juice

Saved

Steps

1

Heat a pan and dry roast the semolina for 2 minutes or till you get a nice aroma. Keep aside.
2

Heat oil in a pan and temper with mustard seeds, urad dal and dry red chili. Sauté for a few seconds.
3

Now add the onion, curry leaves, ginger and green chilies. Stir fry till light brown. Add the tomato and continue to sauté till well mashed. Then add water, salt and green peas. Bring it to a boil.
4

Add the semolina, little at a time and keep stirring continuously till it turns thick and starts to leave the sides of the pan.
5

When done, switch off the flame. Add coriander leaves, ghee and lemon juice. Mix well and serve with coconut chutney and idli podi.