Prologue: Go here.
03/28/2012: Vegetable Upma - Upma is my least favorite of the dish that I ever ate or made very very very rarely until I came to CT. As a kid I used to crib and cringe at the name or sight of Upma. Now I make it very gladly and sometimes eat it without complaints too. Why the change in the choice? Well, one because sometimes you are so busy that this is the easiest dish to make. But most importantly a very very close friend of mine absolutely loves Upma. For his sake I learned to make to better and yummy now. This post is for his appetite towards Upma. ;)
When my parents were here last time, I had cooked this for them one night. Dad commented "Is this Vegetable Biryani without Rice?"... LOL! He likes to eat plain Upma. **cheeky grin**PS: Unable to post the pic. :(
Upma Ravva - 1 Cup (Dry fry it to slight golden brown)
Water - 4 Cups
Cashewnuts - a handful fried golden brown in Ghee
Vegetables - 1 cup Of your choice chopped according to taste (I usually use Potatoes, Green Peas, Carrots and Tomatoes)
Onion - 1 Small chopped finely
Green Chilis - 3 medium chopped finely
Cilantro - a few sprigs for garnishing
Oil - 3 tsps
Spices - 1tsp Mustard Seeds, 1tsp Cumin Seeds, 1tsp Urad Daal (Black Gram), 1tsp Chana Daal (Split Bengal Gram), 4 to 5 Curry Leaves
Salt to taste
Ginger Garlic paste - 1 tsp
1) In a wok, heat Oil. Add the Spices in order and fry them well.
2) Add the Green Chilis and fry a little. Add Onions and Ginger Garlic Paste. Stir a little till Onions are semi-cooked.
3) Add the chopped Veggies and stir them till they are semi-cooked.
4) Add Water, Cashewnuts and Salt. Bring it to a boil.
5) Now slowly add Upma Ravva to the boiling Water stirring continuosuly so there are not lumps formed.
6) Keep on low flame for a few minutes and remove. Garnish with Cilnatro and serve hot with Chutney Powder / Coconut Chutney or any Curry or Rasam or Yogurt.