Upma, उपमा,

Upma                           <हिंदी में अनुवाद करना>

Upma, uppumavu or uppittu is a common South Indian, Maharashtrian, and Sri Lankan Tamil breakfast dish, cooked as a thick porridge from dry roasted semolina or coarse rice flour. Various seasonings and/or vegetables are often added during the cooking, depending on individual preferences. Today it is popular in most parts of India and is prepared in various ways.

Material

• 1 cup roasted semolina, semolina
• 1 medium sized onion, finely chopped
• 1 green pepper, chopped
• 1/2 inch ginger piece, grated or finely chopped
• 1 teaspoon gram dal
• 1/2 teaspoon dried
• 1/2 teaspoon cumin seeds
• 2 to 2-1 / 4 cups of water
• 1 teaspoon mustard seed
• Salt as needed
• 1 branch of curry leaves
• 7-8 cashew nuts
• 2 teaspoons oil

Instructions

1. Heat the oil in a pan, and then pour the mustard seeds. When you hear the crushing of mustard seeds, it means they are roasting.
2. Now add cumin seeds with gram dal and urad dal in it, and fry till it starts to become slightly brown.
3. Add cashews and onions and fry until it becomes transparent.
4. Now add green chili, ginger, curry leaves, fry for 1 minute.
5. Now add water to this mixture and let it boil. Mix a little salt and sugar. If you want a more sweet taste then you can add more sugar.
6.  When the water starts boiling well then mix roasted semolina in it.
7. When you are getting semolina, keep stirring it. Do not put the semolina in the right place and put it in a spoon 3-4 times. If you put it out completely, then it will become clothed.
8. Suzy will drink water and it will start cooking after flowering. If the mixture starts dry, then add some more water.
9. Reduce the gas and let the compost cook for 2-3 minutes on a low flame, continue stirring so that the stove does not stick to the pan. Put the coriander leaves in the lid and make it.
10. Serve the upma with hot slices of lemon or with coconut sauce or lemon pickle.