Spicy Vegetable Upma

Name: Spicy Vegetable Upma
Cuisine: Indian
Ingredients: 1/2 cup Semolina/Rava/Sooji; 8-10 Cashewnuts; 1 tbsp Ghee; 1 tbsp Oil; 1/4 cup Green Peas; 1 Carrot (Finely Chopped in Chopper); 1/2 Onion (Finely Chopped); 1/2 Tomato (Finely Chopped); 2 Green Chillies (Finely Chopped); 1 spring Curry Leaves; 1/4 tsp Turmeric Powder; 1/2 tsp Chilli Powder; to taste Salt; 1 tbsp Lemon Juice; 1 tbsp Coriander Leaves; 1/4 tsp Mustard Seeds; Pinch Asafoetida; 1 cup or as required Hot Water

Rosalyn John @rosalyn_kitchen227

#risenshine
#chefbypassion

Rosalyn John @rosalyn_kitchen227

#risenshine
#chefbypassion

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Ingredients

1/2 cupSemolina/Rava/Sooji
8-10Cashewnuts
1 tbspGhee
1 tbspOil
1/4 cupGreen Peas
1Carrot (Finely Chopped in Chopper)
1/2Onion (Finely Chopped)
1/2Tomato (Finely Chopped)
2Green Chillies (Finely Chopped)
1 springCurry Leaves
1/4 tspTurmeric Powder
1/2 tspChilli Powder
to tasteSalt
1 tbspLemon Juice
1 tbspCoriander Leaves
1/4 tspMustard Seeds
PinchAsafoetida
1 cup or as requiredHot Water

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Steps

1

In a cooking pan, heat 1/2 tbsp ghee and roast the cashewnuts. Take out from the pan and set aside.
2

In the same pan, add the remaining 1/2 tbsp ghee and roast the semolina till it changes colour slightly. Take out from the pan and keep aside.
3

Heat the water and keep aside.
4

In the same pan, heat oil. Add mustard seeds and allow it to crackle. Add asafoetida and curry leaves and saute for 30 seconds.
5

Add onions and green chillies and saute till the onions are translucent.
6

Add green peas and little water and cook till the peas are cooked. Add the finely chopped carrot and saute for a minute.
7

Add tomato and salt and saute for 2 or 3 minutes.
8

Add turmeric powder, red chilli powder and lemon juice and saute for a minute.
9

Add the semolina and cashewnuts and saute for a minute or two.
10

Add hot water and cook for a minute.
11

Keeping the flame on low, cover and cook for 3 to 4 minutes.
12

Off the flame and let the pan remain covered for another 2 to 3 minutes.
13

Serve warm garnished with coriander leaves.