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Coriander Upma Recipe

1 year ago

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 Coriander Upma
Nice green colour and flavour. Roast the semolina and prepare the coriander chutney the previous evening and toss up this upma quickly in the morning. Once you have this upma, you will not like plain regular upma.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings
MetricUS Imperial
Ingredients
To Be Blended Into A Coriander Chutney (using Little Water)
Prep Time 10 minutes
Cook Time 15 minutes
Servings
MetricUS Imperial
Ingredients
To Be Blended Into A Coriander Chutney (using Little Water)
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. 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.
  2. Heat the oil in a broad non-stick pan and add the urad dal and mustard seeds.
  3. When the seeds crackle, add the asafoetida, curry leaves and salt and sauté on a medium flame for 1 minute.
  4. Add the roasted semolina and salt and sauté on a medium flame for 1 more minute.
  5. Add the coriander chutney and cook on a medium flame for 1 minute.
  6. 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.
  7. Add the sugar and coriander, mix well and cook on a medium flame for 1 to 2 minute.

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