Uppuman Recipe
Ingredients
| 1/2 cup refined vegetable oil | ||
| Mustard seeds | 1/2 Teaspoon | |
| 2 tsp husked black beans | ||
| Onion | 1/2 Cup (16 tbs), finely chopped | |
| 1 dsp green chillies, finely chopped | ||
| 1/2 dsp ginger, finely chopped | ||
| 1 dsp curry leaves, chopped | ||
| Semolina | 2 Cup (16 tbs) | |
| Water | 6 Cup (16 tbs) | |
| 1-2 dsp lime juice | ||
| Salt | 1/2 Teaspoon | |
| 2 dsp broken cashewnuts, fried | ||
| Coriander leaves | 4 | |
Directions
1. Heat the oil and splutter mustard seeds and beans. Add and saute the onions, green chilles, ginger and curry leaves.
2. Add the semolina and mix well.
3. Add 6 cups boiling water to this mixture with lime juice, salt and cashewnuts.
4. Bring to boil. Stir continuously, allowing the water to be absorbed.
5. Remove from heat. Serve warm, garnished with coriander leaves.
2. Add the semolina and mix well.
3. Add 6 cups boiling water to this mixture with lime juice, salt and cashewnuts.
4. Bring to boil. Stir continuously, allowing the water to be absorbed.
5. Remove from heat. Serve warm, garnished with coriander leaves.
Chef
