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We hope you got insight from reading it, now let’s go back to vathal kuzhambu upma recipe. To make vathal kuzhambu upma you need 15 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Vathal Kuzhambu Upma:
- Prepare 1 cup sooji barik (fine semolina)
- Use 3 cups water
- Use to taste salt (about 1 teaspoon)
- Take 1 red onion , medium sized, finely diced
- You need 1 - 2 chili peppers finely sliced green
- Get 1 teaspoon ginger juliennes
- Prepare handful moong dal sprouted
- Prepare A tablespoon carrots beans cauliflower each of finely diced , , (optional)
- You need 1 tomato finely chopped
- Prepare 6 tablespoons peanut oil
- You need 1 teaspoon mustard seeds
- You need 1 tablespoon channa dal
- Use 1 tablespoon urad dal white
- Provide 1 tablespoon MTR Vatha Kuzhambu Mix
- Use 10 curry leaves
Steps to make Vathal Kuzhambu Upma:
- Heat the oil gently in a thick bottomed kadai, pan
- Add the mustard seeds and, when they begin to crackle, add the dals. Keep stirring on a low fire so that the mustard doesn't burn until the dals turn slightly brown
- Add the curry leaves and stir until they begin to look crisp
- Add the onions, ginger and green chilies
- Saute until the onions wilt. Adding the salt round about now helps hasten the process
- If using the vegetables and/or sprouts, add them at this point and continue stirring occasionally for about 2-3 minutes
- Add the chopped tomato and fry well till the tomato gets nice and soft and mushy
- Now add the Vatha Kuzhambu Mix and stir well for a minute
- Add the water carefully (to avoid splashing as the pan is hot) and raise the fire to speed things up
- When the water boils, lower the fire and wait for a minute or two. You can taste the water at this point to test if the salt is right. Add more if desired but with extreme caution
- Add the sooji slowly, stirring continuously to avoid lumps
- Keep stirring until the upma forms one homogeneous lump and stops sticking to the sides
- Serve hot, garnished with chopped cilantro (optional) with as side serving of coconut chutney, any South Indian pickle and a banana or two
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