Vegetable Upma/Uppittu

Simple and soulful, just what a hot breakfast needs to be! Upma or Uppittu is literally not just a dish, it's an emotion. One that's endearing to many South Indian food lovers everywhere. While there are different versions and variations of this famous dish I'm definitely a fan of the simple traditional Uppittu.

Here's my version of Vegetable Upma/Uppittu:

Ingredients: 1 cup fine semolina, 1tbsp ghee, one onion chopped finely, few green chillies chopped finely, handful of Curry leaves, 1 tomato chopped, 1/4 cup green peas, 1/4 cup carrot chopped. Salt, lemon juice, chopped coriander.  Spices for tempering- 1 tbsp peanuts/cashews, mustard seeds, channa daal, urid daal, cumin seeds, asetofida/hing, finely chopped ginger, bit of oil. 

Make:

1. In a heavy bottom pan, roast the semolina and ghee over a low flame until golden brown. Keep the roasted semolina aside. 

2. In the same pan, put in a bit of oil and tempering ingredients. Roast nicely until there is an aroma.

3. Add in chopped onions, chillies and curry leaves, roast well. Then add in chopped tomato, carrot, peas. Mix well and add in warm water (double the amount of semolina). Add salt and lemon juice to cover to bring to a boil.

4. Once it's boiling, quickly add the roasted semolina, continuously mixing ensuring no lumps are formed. A little water can be added to adjust the consistency based on preference. Cover and simmer for a few minutes. 

Serve hot on its own or with condiments. Enjoy!

Curry Leaves Chutney Powder

The year's off to a super busy and wonderful start, hence it took two months to get back to blogging! Why not start on a healthy note as always😊 

Curry leaves are a core part of South Indian cooking and filled with antioxidants and nutritional benefits. When the warm weather gives you loads of Curry leaves, one is the best ways to use it is by making this delicious chutney powder. The perfect accompaniment to rotis, toast, rice, whatever!

Here it is, my version of KARIBEVU CHUTNEY PUDI - Curry Leaves Chutney Powder: 

Ingredients: About 50 sprigs of Curry leaves with leaves washed, dried and separated, dry red chillies as per taste, 1/2 cup dried coconut or descicated coconut, 1/2 channa daal, 1/3 cup urid daal, 2 tbsp dry coriander seeds, 1 tbsp asetofida, 1 tbsp amchur or tamraind powder, salt to taste.

Make:

1. In a wide pan, use a little oil and dry roast the Curry leaves until they are fully crisp and there is an aroma of roasted leaves. Keep aside and let cool.

2. In the same pan, dry roast coconut until golden brown. Keep aside and let cool. Next dry roast the red chillies until crisp, keep aside and let cool.

3. Next in the pan, dry roast channa daal until golden brown and crisp. Next repeat the same with urid daal. Keep aside and let cool.

4. In the pan, add a little oil and roast together the coriander seeds, amchur powder and asetofida just for a few minutes. Now add back all of the roasted ingredients above and mix with salt to taste. Let the whole mixture cool completely.

5. Once fully cooled (important to ensure a fine powder), grind it all in the mixer. Ensure the chutney powder is fully cool before transferring to an airtight container. It will be great for use for a few months.