Avarrekallu Uppittu / Avarrakai Upma
Ingredients:
- 1 cup Semolina
- 3 cups Water
- 2 chopped Tomatoes
- 1 Onion chopped
- 4-6 Green Chilies slit
- 1/4" piece Ginger
- 4 Curry Leaf
- 2tsp Urad dal
- 1tsp Chana dal
- 1tsp Mustard Seeds
- 1/2tsp Cumin Seeds
- Salt to Taste
- 1tsp Ghee
- 4tsp Oil
- 1 1/2tsp Cashew Nuts
- 1/2 cup Avarrakai seeds
- 2tsp Coriander leaves
- Pressure cook avarrakai seeds( frozen) with water and little salt for 3whistles. Drain water and keep aside.
- Heat a pan and dry roast the semolina. Remove and keep aside.
- Heat a kadai or wok and add oil to it. When oil is hot add cashew nuts and fry till golden brown. Take out the fried cashew nuts from oil.
- Add mustard seeds, urad dal, chana dal and cumin seeds. Fry till the seeds splutter. Add chopped curry leaves, green chillies and finely chopped ginger.
- Now add chopped onions and fry till they become transparent.
- Add chopped tomatoes and little salt to cook them. Mix well and cook covered till the tomatoes are soft.
- Now add the cooked avarrakai seeds and saute them well.
- Add water and salt and allow the mixture to boil. When the mixture is boiling add ghee. Lower the flame. Now add semolina little by little and mix with a ladle. Add some semolina, mix and then add some more semolina and mix. This way finish off the semolina and mix well.
- Add coriander leaves and mix well.
- By now the mixture will be a semisolid. Cover and cook for few minutes.
- Open the lid and mix once again. Add some fried cashew nuts and mix.
- Transfer this tasty Avarrekallu Uppittu plates and serve garnished with the remaining fried cashew nuts.
- This is a famous Karnataka recipe.
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