|
Image © Gaurav Masand | Dreamstime.com |
Ingradients:
- 1 Cup sevai
- 2 Tablespoons vegetable, canola or sunflower cooking oil
- 5-6 curry leaves
- 2 Green chillies slit lengthwise
- 1-Inch piece of ginger grated
- 3/4 Teaspoon mustard seeds
- 2 Medium-sized onions chopped fine
- 2 Medium tomatoes chopped fine
- Salt to taste
- 2 Cups hot water
- Pinch of turmeric powder
- Juice of 1/2 lime
- Chopped coriander to garnish
How to Make It
- Heat a griddle or flat pan over a medium flame and dry roast the sevai lightly until it turns pale golden brown. Stir frequently. Once done, remove the sevai and place it on a tray or platter.
- Heat oil in a pan and add the mustard seeds, curry leaves and green chilies. When the spluttering stops, add the grated ginger and stir well. Cook for one minute.
- Add onion and fry until it is translucent and soft.
- Add tomatoes and cook until they are soft.
- Add hot water, turmeric and salt to taste and bring to a boil.
- Add the roasted sevai, a little at a time, stirring constantly to prevent any lumps from forming.
- Simmer until the upma has the consistency of a very thick porridge. Turn off the burner
- Squeeze lime juice over the upma and mix well.
- Garnish with chopped coriander and serve piping hot.
Tip
Serve the upma with freshly prepared mint-coriander chutney.