Recipe: South Indian Nutrela Upma for Pervez

SOUTH INDIAN NUTRELA UPMA

Nutrela - 1 cup
Oil or ghee - 1 cup
Curry leaves - 3-4
Asafoetida- a pinch
Chopped onion - I
1 chopped ginger
1 tbsp. Grated coconut
Salt - to taste
Semolina 2 cups
Chopped carrot or shelled peas or fresh grapes or fresh anardana
Mustard seed - tea spoon
Bengal gram dal - 1 tea spoon
Chopped chilies - 2
1 tbsp. Chopped green coriander leaves
2 tsp. Lemon juice
Water - 4 cups

Soak Nutrela in luke warm salted water for about 10-15 minutes and squeeze out. Roast semolina with little oil and keep aside. Heat shortening and fry Bengal gram dal, black gram dal, asafoetida, mustard seed and curry leaves till brown. Add onion, green chilies and ginger and fry for 3-4 minutes. Add tomato and vegetables and cook about 3-5 minutes. Add water and salt. Boil it. Add Nutrela and semolina. Mix well. Cook on slow fire until done and all the water absorbed. Sprinkle lemon juice, grated coconut and coriander leaves. Serve hot.

Note: if you use fresh grapes or anardana, mix them thoroughly after the upma is prepared.