26 February, 2017
Menthya kadlebeeja upma| Fenugreek Peanut Upma |
ಮೆಂತ್ಯ ಸೊಪ್ಪು ಮತ್ತು ಕಡಲೇ ಬೀಜದ ಉಪ್ಪಿಟ್ಟು |
Since some time, I was planning to make upma by adding fenugreek leaves (normally methi is not used while making upma) and co incidentally my sis – in -law Sandhya told me about adding Peanuts to the upma which, one of her friend does.
So what next – I decided to use both together and I did put both fenugreek leaves and peanuts into the upma… and the outcome was fabulous and later realised that it also is a diabetic friendly recipe !!
I have put Vangibath Powder/Palyada Pudi along with green chilli to obtain the spiciness, but we can make using only green chilies as well. And here ⇓ comes the detailed explanation with step wise pics.
Actually I have also tried this my own recipe using Kasuri methi (dried fenugreek leaves), in place of fresh fenugreek leaves and used only green chili for the masala (ie no Vangibath Powder/Palyada Pudi is used).
In this way it became more easy & quick, as we need not clean and chop the leaves! I have put 2 tbsp of Kasuri methi for 1 cup of semolina, and rest of the procedure is the same as below. I have used both small & big green chilies and this also tastes equally yummy
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 on my blog.
Ingredients : measuring cup used – 200 ml
- 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 – 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 chilies, 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
