MASALA UPMA

MASALA UPMA
Ingredients:
2 cups sooji (rava, semolina) roasted in 1 tbs ghee
1 cup mixed vegetables (carrots, peas, green beans cauliflower)
2 big onions chopped
4 green chillies chopped
1 big tomato chopped into cubes
1 tbs fresh coconut ground into a paste
1 tsp ginger , garlic paste
1 tsp chillie powder
½ tsp tumeric powder
½ tsp gram masala powder
2 tbs curds ( yogurt, tayir)
2 tbs chopped coriander leaves (malli ellai )
2 tbs chopped mint leaves ( puthina ellai)
2 tbs ghee
Salt to taste

For Tempering:
½ tsp urad dal
½ tsp mustard seeds
2 sprigs curry leaves
1 inch cinnamon stick (patai)
3 cardamom pods (ellakai)
3 cloves (kerambu)

Method:
In a non-stick wok add the 2 tbs ghee. Add the tempering items.
After a minute, add in the chopped onions and sauté well.
Then add in the chopped green chillies, tomatoes and ginger-
Garlic paste. Sauté for about 5 minutes.
Then add in the mixed veges, chillie powder, tumeric powder
Garam masala powder, ground coconut paste and the curds.
Keep stirring and cook for about 10 minutes.
Now add salt, coriander leaves and mint leaves.
Mix well once, add in 4 cups of water and let it boil.
Now off the fire and slowly add in the roasted sooji and mix well.
Cover immediately and let it cook on its own steam for about 5 minutes.
Now on the fire, remove the cover and fluff up your masala upma well.
It would have cooked well without lumps. You can sprinkle a few drops
Of lime juice at this stage if you want.
Garnish with some more chopped coriander leaves and serve hot
With coconut chutney or kara chutney.