|
| |
Rice Uppuma.
Pearl Subramanian - Yemen
Ingredients:
Rice - 2 cups ; Toor Dhal - 1 hand; Red Chilly – 6 – 8; Oil - 3 to 4 tsp ; Mustard Seeds - 1/2 tsp ; Curry Leaves - a Sprig; Urad Dhal - 1 tsp; Asafoetida - a pinch; Green Chillies - 2 to 3 (chopped Finely); Ginger - 1/2 inch (chopped finely); Water - 4 cups; Salt - to taste.
Preparation:
1. Dry grind rice, Toor Dhal & Red Chilly like rave texture. Keep aside.
2. Heat the heavy bottomed vessel add the oil, when hot add the urad dhal, curry leaves, salt, mustard seeds, chillies, ginger, asafoetida. Fry for a minute or sp.
3. Add 4 cups of water & bring to a boil, add the ground rice, dhal mixture and mix well. Lower the flame and let it cook till the water evopourated.
4. Allow to cool and serve hot with Chutney or Sambar.
PN: Mung Dhal could be used instead of Toor Dhal. 2. Cashewnuts could be fried & added to the Rice Uppuma; 3. Cumin (Jeera Seeds) could be used for a variation – it will give you the flavour of Pongal.
|
Recipes 
