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Uppama (farina with vegetables)
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| Artist: |
_ |
| Categories: |
Asian, Vegetables |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 1/4
| cup | Oil, vegetable | | 1
| tbsp | Urad dal, if available | | 1
| tsp | Mustard seeds, black | | 1/2
| cup | Onion, finely chopped | | 2
| tbsp | Chili, green, hot, seeded | | | -chopped | | 1
| cup | Farina, quick-cooking | | 1
| cup | Tomatoes, finely chopped | | 1/3
| cup | Carrot, scraped, fine diced | | 1/4
| cup | Scallion, coarsely chopped | | 3
| cup | Water | | 1
| tbsp | Salt | | 1
| tbsp | Coriander, finely chopped | | 1
| tbsp | Lemon juice |
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Procedures:
| 1 | In 4 qt casserole, heat oil over moderate heat until light haze forms above it. | | 2 | Add dal and stir for a minute or so, then drop in mustard seeds and when oil sputters, add onions. | | 3 | Stir constantly, fry 7-8 minutes, until onions are soft and golden brown. | | 4 | Add hot chili and stirring constantly, pour in the farina in a slow, thin streem. | | 5 | Still stirring, fry for about 5 minutes, or until farina is slightly browned. | | 6 | Stirring well after each addition, add tomatoes, carrots, scallions, water and salt. | | 7 | Bring to a boil over high heat, reduce to lowest, cover tightly, cook 10 minutes until farina is thick and vegetables tender. | | 8 | Taste for seasoning. | | 9 | To serve, pour the uppama into heated bowl and sprinkle with coriander and lemon juice |
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