RCI-VG.004.1498.001
Vegetable Uppama
Ethnicity - South Indian Type of meal - Party, Lunch, Dinner
Prep10 min
Cook0 min
Total10 min
Servings4
Difficultyadvanced
Ingredients
- gm: semolina150 unit
- ml: Curd100 unit
- gm: Diced vegetables250 unit
- no: Onion2 unitsliced
- no: Chopped tomato1 unit
- tsp: Skinned urad dal½ unit
- ¼ unit
- ¼ unit
- 1 unit
- no: Chopped green chillies3-4 unit
- 2 unit
- 1 unit
- A pinch: Ground cloves1 unit
- A pinch: turmeric powder1 unit
- tbsp: Chopped coriander2 unit
- no: lemon juice1 unit
- tbsp: oil4-6 unit
- ml: Hot water250 unit
- 1 unit
Method
1
Dry roast the semolina in a heavy-bottomed pan over medium heat, stirring constantly with a wooden spoon until fragrant and lightly golden, about 5-7 minutes. Transfer to a plate and set aside.
2
Heat oil in the same pan over medium heat and add the cumin seeds, sesame seeds, and skinned urad dal, stirring until the dal turns golden and seeds crackle, about 1-2 minutes.
3
Add the sliced onions and sauté until they turn translucent and soft, about 3-4 minutes. Stir in the ginger paste, garlic paste, and chopped green chillies, mixing well for about 1 minute.
4
Add the diced vegetables and chopped tomato to the pan, stirring continuously for 2-3 minutes until the vegetables begin to soften. Season with turmeric powder, ground cloves, and salt to taste.
5
Pour in the curd and mix thoroughly until it is well incorporated with the vegetables, cooking for about 1 minute.
6
Add the roasted semolina to the pan and stir well, ensuring there are no lumps and the semolina is evenly distributed with the vegetables.
7
Gradually pour the hot water into the pan while stirring continuously to avoid lumps from forming. The mixture should resemble a thick, creamy consistency.
8
Reduce the heat to low and cook, stirring frequently, until the semolina is cooked through and the uppama reaches the desired consistency, about 5-8 minutes.
9
Turn off the heat and add the curry leaves, chopped coriander, and lemon juice, folding them gently into the uppama.
10
Transfer the vegetable uppama to a serving plate, shaping it gently if desired, and serve hot with a squeeze of additional lemon juice if preferred.