Upma is an easy, quick to make dish. A saviour when there are unexpected guests. One can make a variety of them, and each of them taste delicious because of the fragrance of the vegetables and the seasonings added. I have added three varieties of Bell peppers along with finely chopped coriander leaves. Today is the fourth variety of Upma that I have posted in this website.
- 250 gms Rava/semolina
- 600 ml boiling water
- 6 green chillies
- 1 tsp Hing/asafoetida
- 3 sprigs curry leaves
- 1/4 each of Green, Red and Yellow Bell peppers
- Coriander leaves
- 3 tbsps ghee/clarified butter
- 5 tbsps oil
- 1 heaped tsp mustard
- 1 heaped tsp urad dal/ black gram dal
- Juice of one lemon
Chop the Bell peppers, green chillies and the coriander leaves fine. Place the pot of water to boil. Heat the ghee and oil mixture. Drop in the mustard and after it splutters add the urad dal. After it turns golden brown drop in the hing, chillies and curry leaves. Toss. Add the Rava and roast on a gentle flame for about three to four minutes. Add salt, the chopped bell peppers, half of the chopped coriander leaves and the lemon juice. Immediately pour in the boiling water and mix well. Cover and cook till done. Garnish with the remaining coriander leaves and serve hot.
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