Ingredients
- Oats - 1 cup, dry roast for 5 minutes and cool
- Carrot - 1, cubed
- French Beans - 5-6, string and chop into pieces
- Green peas - fistful
- kala chana
- tomatoes
- Onion - 1, finely sliced
- Green Chilies - 2, slit
- Ginger - 1tsp (grated)
- Turmeric powder - 1/2 tsp
- Salt to taste
- Water - 1 cup
- Ghee - 2 tsps
- Oil - 2 tsps
- Coriander leaves - 1 tbsp, finely chopped
- Tempering/Poppu/Tadka:
- Mustard seeds - 1/2 tsp
- Cloves - 2
- Cinnamon Stick - small piece
- Star Anise - 1
- Cardamom - 1
- Bay Leaf - 1
- Cashew nuts - 4-5
- Curry leaves - 1 sprig
Method
- Heat oil and ghee in a heavy bottomed vessel. Add mustard seeds and allow to splutter. Add whole spices, cashew nuts and curry leaves and saute for a minute on low to medium flame.
- Add the onions, ginger and green chilies and saute for 4 mts. Add carrots and beans and saute on medium flame for 4 mts. Add turmeric powder and salt and mix.
- Place lid and cook on low flame for 6-7 mts. Add a cup of water and bring to a boil. Reduce flame, place lid and cook for 6-7 mts or till the water is half absorbed.
- Add the dry roasted oats and mix. Place lid for 3 minutes. Turn off heat and mix well.
- Remove onto a serving bowl and garnish with fresh coriander leaves. Serve warm with pickle or chutney of your choice.
http://www.sailusfood.com/2012/08/26/oats-upma-recipe/
No comments:
Post a Comment