Preparation Time : 15 minutes
Cooking Time : 15 minutes
Serving : 2 to 3 members
Description
Uppuma is one breakfast dish no one at home likes . So any day planing to have a heavy lunch , breakfast at home is always Uppuma . Every one has it with a frown on their face . My hubby just has a look and leaves skipping breakfast . ( as I do and my maids too ) but when it’s vegetable kichadi every one loves it . We end up with an empty vessel always .
Ingredients
Ingredients | Quantity |
|---|---|
| Rava/Sooji/Semolina | 1 cup |
| Onion | 3/4 cup finely chopped |
| Ginger paste | 1/4 teaspoon |
| Garlic paste | 1/4 teaspoon |
| Green chillies | 2 slit |
| Vegetables | 3/4 cup ( mix of beans, carrot, peas and capsicum ) |
| tomato | 1 small chopped |
| Turmeric powder | 1/4 teaspoon |
| Chilli powder | to taste |
| Curd | 2 teaspoons |
| Lime juice | a squeeze |
| Water | 3 cups |
| Mint leaves | few |
| Coriander leaves | few chopped |
| Ghee | 1 1/2 tablespoon |
| Cinnamon | 1 inch piece |
| Cloves | 2 |
| Cardamom | 1 |
Method
- Heat ghee in a pressure cooker adding cinnamon , clove and cardamom . Fry till fragvent .
- Top with onions and fry to brown . Add ginger garlic paste and fry to brown .top with mixed vegetables , green chillies , tomatoes , coriander leaves , mint leaves and salt to taste .
- Sauté for 5 minutes . Add curd , turmeric powder , chilli powder and stir well and cook for 3 minutes .
- Pour water and pressure cook for 1 whistle . Add a squeeze of lime and bring to boil . Taste and adjust .
- Add sooji little by little stirring continuously in reduced flame making sure no lumps are formed .
- When moisture is adsorbed and kichadi is cooked , remove from flame and serve hot .
