Coriander Upma Video by Tarla Dalal Video by Tarla Dalal
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Preparation Time
10 Mins
Cooking Time
15 Mins
Total Time
25 Mins
Makes
4.00 servings
Ingredients
For Coriander Upma
1 cup semolina (rava / sooji)
2 tbsp oil
1 tsp urad dal (split black lentils)
1 tsp mustard seeds ( rai / sarson)
a pinch of asafoetida (hing)
4 to 5 curry leaves (kadi patta)
1/4 cup finely chopped onion
salt to taste
1 tsp sugar
2 tbsp finely chopped coriander (dhania)
To Be Blended Into A Coriander Chutney (using Little Water)
1/2 cup roughly chopped coriander (dhania)
3 green chilli , roughly chopped
1 tsp sugar
1 tsp cumin seeds (jeera)
1 tsp lemon juice
salt to taste
Method
For coriander upma
- To make coriander upma, dry roast the semolina in a broad non-stick kadhai on a medium flame for 3 to 4 minutes or till it turns light brown in colour, stirring continuously. Keep aside.
- Heat the oil in a broad non-stick pan and add the urad dal and mustard seeds.
- When the seeds crackle, add the asafoetida, curry leaves and onions and sauté on a medium flame for 1 minute.
- Add the roasted semolina and salt and sauté on a medium flame for 1 more minute.
- Add the coriander chutney and cook on a medium flame for 1 minute.
- Add 2½ cups of hot water and cook on a medium flame for 1 to 2 minutes or till the water evaporates, while stirring continuously.
- Add the sugar and coriander, mix well and cook on a medium flame for 1 to 2 minute.
How to pack coriander upma
- Cool the coriander upma slightly, wrap in an aluminium foil and pack in a tiffin box.
See step by step images of Coriander Upma
