MATAR MAKAI UPMA / PEAS & CORN UPMA

MATAR MAKAI UPAMA / PEAS & CORN UPAMA

INGREDIENTS

Matar / Fresh peas parboiled	¼ cup
Corn kernels parboiled	¼ cup
Urad dal	2 tbsp
Chana dal	2 tbsp
Tomato	1 no
Rawa / semolina	1 cup
Whole dry red chillies	2 nos
Green chillies	2 nos
Curry leaves	1 sprig
Oil	3 – 4 tbsp
Rai / mustard seeds	¼ tsp
Heeng / asafoetida	¼ tsp
Salt	T.T.
Fresh coconut scraped	2 tbsp
Coriander leaves chopped	2 tbsp
Hot water	2 ¼ cup

METHOD:

1.       Heat oil, add in rai, heeng, and when it crackles add curry leaves, green chillies and broken red chillies.

2.       Stir around and add in the chana dal and urad dal. Sauté till it turns pink.

3.       Now tip in the tomatoes and cook till they go a little soft.

4.       Add in the corn and peas and stir for around a min.

5.       When the excess moisture evaporates add in the rawa and salt. Mix well.

6.       Stir and allow the rawa to roast a little.

7.       Now reduce the flame and add in the hot water.

8.       Keep on stirring till almost all the moisture is absorbed and the rawa swells up.

9.       At this point I like to drizzle in ½ tbsp of pure ghee, but it is optional really. Its just that I like the ghee flavour. Mix it in.

10.   Cover and give it one steam. Switch off the flame and allow the upma to rest covered for 5 min.

11.   Serve hot garnished with scraped coconut and chopped coriander leaves.

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