January 31, 2013

Masala Upma

Suji - 2 Cups
Green chillies - 5-6
Ginger - 1/2 " Chopped finely
Onions - 2 (sliced)
Cinnamon - 1/2" piece
Garlic Cloves - 2-3
Cashew nuts - 1/4th Cup (broken)
Coconut milk - 2 cups
Roasted Poppy seeds - 1/2 tsp
Salt to taste
Pepper corn - 5-6
Mustard seeds - 1/2 tsp
Curry leaves
Coriander leaves


  • Roast the suji with one tsp of ghee. Put aside.
  • Grind pepper corns, cinnamon, poppy seeds, chillies, garlic and ginger to make paste.
  • Roast cashew nuts in ghee. Remove and keep aside.
  • In the same kadai, add more ghee or oil, add mustard seeds and curry leaves.Fry till mustard crackles.
  • Add sliced onions, fry till golden brown.
  • Put nuts and then masala and slowly pour coconut milk and bring it to simmering point.
  • Add salt then put suji slowly and stir continuously without lumps.
  • Close the lid and cook in low flame till fully cooked. Stir occasionally. 
  • Lastly add coriander leaves then remove from fire.
  • Serve hot.

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