Podi Upma | Sanjeev Kapoor Khazana

This upma is served on a bed of freshly made coconut chutney topped with molaga podi masala powder.

PODI UPMA

Ingredients

½ cup semolina (suji)
1 tablespoon oil
1 teaspoon mustard seeds
½ teaspoon split skinless black gram (urad dal)
2 green chillies, slit
¼ teaspoon asafoetida
1 medium onion, finely chopped
Salt to taste
1 tablespoon chopped fresh coriander leaves + for sprinkling
Molaga podi for sprinkling
Coconut chutney
1 cup scraped fresh coconut
2 green chillies
Salt to taste
1 inch ginger
2 tablespoons chopped fresh coriander leaves
1 tablespoon coconut oil
½ teaspoon mustard seeds
6-8 curry leaves
2 dried red chillies, broken

Method

1. Dry roast semolina in a non-stick pan till fragrant. Remove from heat and set aside.
2. Heat oil in the same pan. Add mustard seeds and sauté till seeds splutter. Add black gram, green chillies and asafoetida, mix and sauté well.
3. Add onions and sauté till translucent. Add roasted semolina and mix well. Add 1½ cups hot water, stir to mix and bring to a boil.
4. Add salt, mix well, cover and cook till the water is absorbed.
5. To make coconut chutney, blend together coconut, green chillies, salt, ginger and coriander leaves with some water to a smooth paste.
6. Heat coconut oil in a non-stick pan. Add mustard seeds and sauté till the seeds splutter.
7. Add curry leaves and red chillies, mix and sauté well. Add coconut paste, mix well and cook for a minute.
8. Add coriander leaves to upma and mix well.
9. Transfer upma on a serving plate, pour chutney on the side, sprinkle molaga podi and some coriander leaves on top and serve immediately.

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Cuisine - South Indian

Course - starter

Dish - starter