A popular authentic dish of Karnataka, this is often made for breakfast at my home. A little different from the usual upma, this one is made with vegetables, semolina and unique spice powders which adds to its taste. If you are not an upma fan, give this one a try and I am sure you will love it.
I have mentioned the recipe for the spice powder in the note below the recipe. You could also use store bought sambar powder or the readymade bisibela baath powder, if you run short of time to make the spice powder.
Serves 4 -5 persons
Ingredients:
Rava/Semolina – 1 1/2 cups
Water – 4 1/2 cups
Carrot – 1/2 diced into small pieces
Curry leaves – 7-8
Green peas – 1/4 cup
Capsicum/Green peppers – 1 small
Tomato – 1 small
Onion – 1 medium sliced
Green chillies – 3
Vangi baath Masala powder/Bisi bela baath powder/Sambar powder – 2 tbsp
Ghee – 1 tsp
For seasoning:
Mustard – 1 tsp
Udad dal – 1/2 tsp
Bengal gram dal/chana dal (pref soaked in water for 10 minutes) – 1/2 tsp
Cashewnuts – 6-7
Oil – 1 tsp
Preparation:
Heat a pan and add semolina to it. Saute it for 3 – 4 minutes and transfer to a plate and keep it aside.
In the same pan, add oil and when it turns hot, add mustard. When it starts to sizzle, add bengal gram dal and udad dal to it. Reduce the flame to medium low. When it starts to slightly turn golden in colour, add cashewnuts, curry leaves and green chillies. Saute it for a minute and add sliced onions. Saute well and when it turns translucent, add the tomatoes. When it turns mushy, add the carrots, capsicum and peas and stir fry it on a medium flame.
Next, add the spice powder (vaangi baath powder or bisi bela baath powder) to it and saute well for 3 minutes. Add water and salt and let it come to a boil. When the water starts to boil, reduce the heat and add the semolina slowly, little by little. Continue stirring the pan so that there are no lumps. Keep stirring to ensure no lumps are formed. Stir it well, close with a lid and cook for 3 – 4 minutes until the semolina is cooked.
Serve it hot with any chutney of your choice.
Note:
Bisi Bela Baath powder:
Oil – 1 tsp
Coriander seeds – 3 tsp
Urad dal – 2 tsp
Bengal gram/Channa Dal – 1 tsp
Cinnamon – 2 inch stick
Cloves – 2
Dry red chillies – 7 or 8
Khus khus – 1/2 tsp
Jeera – 1/4 tsp
Pepper – 1/4 tsp
Dry coconut (Copra) – 1 or coconut – 1/2
Instructions:
Heat 1 tsp of oil and saute jeera, pepper, coriander seeds, bengal gram dal, urad dal, fenugreek seeds, cardamom, cinnamon, cloves and red chillies. Saute until dal starts to change color.
Add khus khus and saute for few seconds on low heat. Add the dry coconut and saute for few minutes on low heat, stirring continuously. Or if coconut is used, it is to be roasted slightly and then powdered alongwith the other ingredients.
Turn off the heat and leave it to cool and powder it coarsely.
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