south indian recipes continue

Uppama

Ingredients
Method
150 gms Semolina 300 gms Sprouted Green Beans 200 gms Carrots (chopped) 6-8 Green Chillies (finely chopped) 1/2 Cup Fresh Coriander 250 gms Coconut (grated) Juice of 1 Lime 10 gms Lentils 1/4 tspn Mustard Seeds 1 Sprig Curry Leaves Pinch of Asafoetida Salt to Taste Sugar to Taste 300 ml Oil
Heat half the quantity of oil in a deep saucepan. Add lentils, mustard seeds, curry leaves and asafoetida, fry for a minute. Add beans and carrots. Saute for a minute.Add coriander and salt. Stir fry for a minute. Add a cup of water to vegetable mixture and boil. Meanwhile, heat remaining oil in a saucepan and lightly fry semolina. Add semolina to vegetables and stir. Cook on low heat, stirring constantly, until all water is absorbed. Add lime juice, sugar and coconut. Mix well. Remove from heat. Serve hot.