Semiyaa Upma & Groundnut chutney

This dish was my first trial dish when I suddenly decided to learn cooking when I was 16 years old. I asked for recipe from my mum and she gave it to me without realising that someday I am going to spoil her kitchen and her cooking pan. Luckily I got the opportunity during my summer school holidays when my mum went to see her sister that afternoon for a chat. I ran to grab my best friend and schoolmate(she lives only couple of streets from where i live) and started my experiment. Not to mention that i burnt the Vessel so much so that my mum could never use that again. But the tricky part which shocked both of us was, after tadka, when we added water in the oil for boiling. we were shocked to see mild flame just above the vessel. Later my sister told me that, I must reduce the flame either to lowest or turn the stove off before pouring water in tadka. The recipe goes like this...
2 cups Semiyaa(Thin noodles)- You can buy this in any indian shop.

1 cup rava(semolina)
1tbsp ghee
1spoon mustard seeds
1red chilli, 1 green chilli
few curry leaves
1sppon Channadal
1spoon udid dal
Hing, salt.
4 cups water
1 cup mixed vegetables(carrot, peas, potato, corn)-optional- Microwave or boil for couple of mintues.
Method:
First fry semiyaa and rava with ghee until the raw smell goes.
In a pan add bit of oil and add mustard seeds, red chilli, green chilli, curryleaves, channadal, udiddal, and hing. Keep strring until the mustard seeds starts splutter and other ingredients turns to golden brown. At this stage you need to pour water slowly either by turning the burner off or in low flame. Add veggies and salt. Cover and let it boil in high flame until you see the bubbles start coming. Turn flame to low again, and slowly pour roasted semiyaa and rava. Start mixing without forming any lumps. Let it cook covered for another 5 minutes before turning off. That's it Upma ready. This is an excellent combination when you are in a hurry and healthy too.
Groundnut chutney:
1 cup roasted groundnuts
4 or 5 red chillies
1 garlic
salt
Mix and grind together the above ingredients to a fine paste. Temper with mustard seeds, curryleaves and finely chopped and fried onion(optional).

3 comments:

Jyothi said...

Hi Aruna, semiya upma looks authentic. I love this as my breakfast. Thanks for sharing your version.

Vcuisine said...

A handy tiffen Aruna. Nice with groundnut chutney. Viji

aruna said...

Thank U viji and jyothi