Coriander Upma Video by Tarla Dalal

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Nice green colour and flavour. Roast the semolina and prepare the coriander chutney the previous evening and toss up this upma quickly in the morning. Once you have this upma, you will not like plain regular upma.

Recipe Description for Coriander Upma

Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 4 servings
Show me for servings

Ingredients

For Coriander Upma
1 cup semolina (rava / sooji)
2 tbsp oil
1 tsp urad dal (split black lentils)
1 tsp mustard seeds ( rai / sarson)
a pinch of asafoetida (hing)
4 to 5 curry leaves (kadi patta)
1/4 cup finely chopped onions
salt to taste
1 tsp sugar
2 tbsp finely chopped coriander (dhania)

To Be Blended Into A Coriander Chutney (using Little Water)
1/2 cup roughly chopped coriander (dhania)
3 green chillies , roughly chopped
1 tsp sugar
1 tsp cumin seeds (jeera)
1 tsp lemon juice
salt to taste

Method

For coriander upma

To make {span class="bold1"}coriander upma{/span}, dry roast the semolina in a broad non-stick kadhai on a medium flame for 3 to 4 minutes or till it turns light brown in colour, stirring continuously. Keep aside.
Heat the oil in a broad non-stick pan and add the urad dal and mustard seeds.
When the seeds crackle, add the asafoetida, curry leaves and onions and sauté on a medium flame for 1 minute.
Add the roasted semolina and salt and sauté on a medium flame for 1 more minute.
Add the coriander chutney and cook on a medium flame for 1 minute.
Add 2½ cups of hot water and cook on a medium flame for 1 to 2 minutes or till the water evaporates, while stirring continuously.
Add the sugar and coriander, mix well and cook on a medium flame for 1 to 2 minute.

How to pack coriander upma