By Digital World
Dry roast 100g of Rawa/semolina in a pan over medium heat until it turns golden brown and releases a nutty aroma. Remove from heat and set aside.
In a pan, heat 1 tbsp of oil over medium heat. Add 1 tsp of mustard seeds and let them splutter.
Add 8-10 curry leaves and 1 chopped green chili to the pan and sauté for a few seconds.
Add 150g of mixed finely chopped vegetables (carrot, peas, beans) to the pan and sauté for 3-4 minutes until they are slightly tender.
Add 250ml of water and salt to taste. Bring the mixture to a boil.
Once the water is boiling, gradually add the roasted semolina, stirring continuously to avoid lumps.
Reduce the heat to low and cover the pan. Cook for 4-5 minutes, stirring occasionally, until the semolina absorbs the water and is cooked through.
Turn off the heat and squeeze in the juice of half a lemon. Mix well and let it rest for a few minutes before serving.
To make the coconut chutney, blend 30g of fresh grated coconut, 1 tbsp of roasted chana dal or peanuts, a pinch of salt to taste, and 2 tbsp of water until smooth. Adjust the seasoning as needed.
Serve the upma hot with coconut chutney on the side.
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This Breakfast Indian Cuisine Vegetarian recipe is ready in 30 minutes and features Rawa/semolina, Mixed finely chopped vegetables (carrot, peas, beans), Mustard seeds and other delicious ingredients. Contains 320 calories total.
Dry roast 100g of Rawa/semolina in a pan over medium heat until it turns golden brown and releases a nutty aroma. Remove from heat and set aside.
In a pan, heat 1 tbsp of oil over medium heat. Add 1 tsp of mustard seeds and let them splutter.
Add 8-10 curry leaves and 1 chopped green chili to the pan and sauté for a few seconds.
Add 150g of mixed finely chopped vegetables (carrot, peas, beans) to the pan and sauté for 3-4 minutes until they are slightly tender.
Add 250ml of water and salt to taste. Bring the mixture to a boil.
Once the water is boiling, gradually add the roasted semolina, stirring continuously to avoid lumps.
Reduce the heat to low and cover the pan. Cook for 4-5 minutes, stirring occasionally, until the semolina absorbs the water and is cooked through.
Turn off the heat and squeeze in the juice of half a lemon. Mix well and let it rest for a few minutes before serving.
To make the coconut chutney, blend 30g of fresh grated coconut, 1 tbsp of roasted chana dal or peanuts, a pinch of salt to taste, and 2 tbsp of water until smooth. Adjust the seasoning as needed.
Serve the upma hot with coconut chutney on the side.
Calories per Serving: 320
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