To serve 6 to 8
- ¼ cup vegetable oil
- 1 tablespoon urad dal, if available
- 1 teaspoon black mustard seeds
- ½ cup finely chopped onions
- 2 tablespoons seeded, chopped fresh hot green chili
- 1 cup quick-cooking farina
- 1 cup finely chopped fresh tomatoes
- 1/3 cup finely diced, scraped carrots
- ¼ cup coarsely chopped scallions
- 3 cups water
- 1 tablespoon salt
- 1 tablespoon finely chopped fresh coriander (cilantro)
- 1 tablespoon fresh lemon juice
In a heavy 3- to 4-quart casserole, heat the vegetable oil over moderate heat until a light haze forms above it. Add the dal and stir for a minute or so, then drop in the mustard seeds and, when the oil begins to sputter, add the onions. Stirring constantly, fry for 7 or 8 minutes, until the onions are soft and golden brown. Watch carefully for any signs of burning and regulate the heat accordingly.
Add the hot chili and, stirring constantly, pour in the farina in a slow, thin stream. Still stirring, fry for about 5 minutes, until the farina is lightly browned. Stirring well after each additions, add the tomatoes, carrots, scallions, water and salt. Bring to a boil over high heat, reduce the heat to the lowest possible point, cover tightly, and cook for 10 minutes, or until the farina is thick and the vegetables tender. Taste for seasoning.
To serve, pour the uppama into a heated and sprinkle it with the coriander and lemon juice.
by : inforesepTags: