Watch how to make delicious masala upma with Anushruti.
When you are overtly hungry, have unexpected guests or have to rustle up something fast, this dish is just the perfect one for you. Anushruti brings you the recipe of delicious masala upma which is simple, easy to make and brings contentment to the heart.
For the semolina:
2 tbsp ghee or vegetable oil
270 gm (1 1/2 cups) fine or coarse semolina
For the tamarind extract:
1 tsp tamarind
175 ml (3/4 cup ) water
For the seasoning:
2 tbsp oil
1 tsp mustard seeds
8 to 10 curry leaves
3/4 tsp asafetida
1/2 tsp turmeric powder
1/4 cup cabbage, finely chopped
1 carrot, cut into small cubes
10 to 12 French beans, chopped
2 small or 1 big potato, cut into cubes
1/2 cup peas, fresh or frozen
750 ml (3 cups) water
1/2 tsp red chili powder
1 tbsp sambar powder
2 1/4 tsp salt or to taste
1/2 cup fresh or frozen coconut, grated
– To begin with, wash the tamarind well and then place it in a small saucepan with the water over medium heat and allow it to come to a boil.
– Turn off the heat and let it cool.
– In a pan, add the ghee and let it melt.
– Once the ghee melts, add the semolina and roast it until it changes colour and releases a unique wonderful aroma.
– Once done, turn off the flame and let it cool down.
– In the same pan used to fry the semolina, heat the oil over a medium flame but don’t allow it to smoke.
– Stir in the mustard and when it pops reduce the heat and put in the curry leaves, asafoetida and turmeric powder.
– Add the cabbage and stir fry for a minute.
– Add in the rest of the vegetables, stir well and cook covered until half done, about 4 to 5 minutes. You might want to sprinkle a little water in between to prevent charring the vegetables.
– Cover the pan and cook again.
– Add in the tamarind water to the pan with the help of a strainer to remove the seeds and fibre and when it begins to boil, add the sambhar powder, red chili powder and salt.
– Pour in the water and bring to a boil.
– Reduce the flame and put in the toasted semolina stirring all the while.
– Add the freshly grated coconut to the semolina.
– Mix well and allow it to thicken until the semolina grains absorb all the water.
– Cover and cook on low flame for five minutes.
– The delicious masala upma is ready to be served.
Host:Anushruti RK ( http://www.divinetaste.com )
Director: Suchandra Basu
Camera: Kawaldeep Singh Jangwal, Manjeet Katariya
Editing: Kishor Rai
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited
Get this recipe on Anushruti’s website – http://goo.gl/ur3dwt
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