Tomato Upma cook with Chef Phani

Name: Tomato Upma cook with Chef Phani
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 250 grams Semolina (Bombay Rava); 4-5 Slit Green Chillies; 2 Medium sized Onions; 1 Big sized Carrot finely chopped; 3-4 Capsicum finely chopped; 3-4 Medium sized Tomatoes; as requried Coriander leaves finely chopped; 1 sprig Curry leaves; for tempering; 4-5 tbsp Ghee or Vegetable Oil; 1 tsp cumin seeds; 1 tsp Urad dal; 1 tsp Chana dal; 2 tsp Peanuts; 3-4 tbsp Broken Cashew Nuts; 1/2 tsp Turmeric Powder; 3 cups water for 2 cups semolina

Cook with Chef Phani @Chefcookinglab

Hyderabad

Upma, uppumavu or uppittu is a dish originating from the Indian subcontinent, most common in Kerala, Andhra Pradesh, Tamil Nadu, Karnataka, Maharashtrian, Gujarat, Odia and Sri Lankan Tamil breakfast, cooked as a thick porridge from dry-roasted semolina or coarse rice flour. Various seasonings and/or vegetables are often added during the cooking, depending on individual preferences. Today it is popular in most parts of India and is prepared in various ways.

Cook with Chef Phani @Chefcookinglab

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Ingredients

30 minutes

4 servings

250 gramsSemolina (Bombay Rava)
4-5Slit Green Chillies
2Medium sized Onions
1Big sized Carrot finely chopped
3-4Capsicum finely chopped
3-4Medium sized Tomatoes
as requriedCoriander leaves finely chopped
1 sprigCurry leaves
for tempering
4-5 tbspGhee or Vegetable Oil
1 tspcumin seeds
1 tspUrad dal
1 tspChana dal
2 tspPeanuts
3-4 tbspBroken Cashew Nuts
1/2 tspTurmeric Powder
3 cupswater for 2 cups semolina

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Steps

30 minutes

1

Fry the semolina with 1 tsp Ghee or oil till nice aromatic in a low to medium flame stir continuously for avoid burning.
2

Add 3 tbsp ghee and add all the above tempering and fry till golden brown as shown in the image.
3

Now add slit green chillies and chopped onions and fry till onions soften.
4

Now add turmeric powder, chopped carrots & capsicum and sauté for 2-3 minutes.
5

Now add 3 cups of water bring to boil and add roasted semolina and stir while pouring to avoid forming lumps and close the lid and cook till it done and serve with chutney.

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Cooksnaps

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Cook with Chef Phani @Chefcookinglab

on January 16, 2021 14:36

Hyderabad

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