Home / BREAKFAST RECIPES / MENTHYA SOPPU+KADALEBEEJA UPPITTU/FENUGREEK LEAVES+PEANUT UPMA/METHI+MOONGPHALI UPMA
26 February, 2017

MENTHYA SOPPU+KADALEBEEJA UPPITTU/FENUGREEK LEAVES+PEANUT UPMA/METHI+MOONGPHALI UPMA

Posted in : BREAKFAST RECIPES on by : Divya Suresh

I learnt this recipe (adding peanuts to Upma) from my Sis-in-law Ms. Sandhya Jagannath and I guess….she learnt this recipe from one of her friend Ms. Vijaya. And since this winter has started I was planning to make Uppittu/Upma  by adding fenugreek leaves/Menthya  soppu  and decided to put both the things together… So finally I made it and the outcome is WOW!! So…. happily sharing the recipe with you all, explained with step wise pictures.

     

     NOTE : 

  • You can add about 1/2 cup of grated fresh coconut, but it is optional.
  • You can use red chilli powder in place of Vangi bath powder (palyada Pudi)
  • By adding ghee into the boiling water, upma cooks softly and gets nice aroma
  • Don’t forget to keep the flame on low while semolina/sooji/rave is getting cooked.
  • You can search for the recipe of Vangibath powder/Palyada Pudi in my blog.

     Ingredients :

  • Semolina/Rave – 1 cup
  • Fenugreek leaves – 1 cup (chopped)
  • Peanuts – 1/3 cup
  • Oil – 1 tbsp
  • Mustard seeds- 1/4 tsp
  • Bengal gram – 1 tbsp
  • Black gram – 1/2 tbsp
  • Green chilli – 2 to 4  OR as per taste
  • Curry leaves – few
  • Coriander leaves – 2 tbsp
  • Vangibath powder (palyada pudi) – 1 or 2 tsp (adjust)
  • Turmeric powder – 1/2 tsp
  • Ghee – 1/2 tbsp
  • Salt to taste
  • Water – 2&1/2 to 3 cups

    PROCEDURE :

  • Roast semolina/sooji/rave till golden and nice aroma comes, on low flame and keep it aside
  • Heat Oil in a pan, add mustard seeds, Bengal gram, Black gram, Peanuts and saute till it becomes crisp
  • Add curry leaves, Chopped green chillies, coriander leaves and chopped methi, fry till raw smell goes……Now add water and salt and let it come to boil

  • Now add turmeric powder, vangibath powder (Palyada Pudi) and ghee and now turn the flame to slow
  • Now slowly add roasted semolina while stirring continuously

  • Cover the pan and allow it to cook on slow flame till all the water evaporates and Rava gets cooked well  (see the pic below)

  • Stir everything well, turn off the flame, cover it and let it sit for 5 minutes

  • Fenugreek leaves+peanut Uppittu/Upma is ready to serve