Jan 13, 2014
Neti Jeedipappu Upma ~ Cashew nut Ghee Upma
As a kid I was a Upma hater, but then i didn't know that I can come up with these many Upma Varieties from my kitchen. As this is very easy to make and can happen quickly ( as quick as Under 15 min) and Abhi becoming fond of this healthy breakfast this wonderful South Indian Breakfast Upma is happening quite a few times in my kitchen. As I have tried several varieties already with veggies today this is a Special One with no veggies but Elegant and flavorful loaded with Cashew Nuts and Clarified Butter. As these two ingredients are expensive this is considered a Rich Breakfast to serve to please your Guests ( Thus this recipe makes you a Superb Host instantly ;-)) So Why late, Check it out, Be a Superb Host !
Ghee - 2 tbsp ( Clarified Butter)
Red Chili - 2
Chana Dal - 1 tsp
Urad Dal - 1 tsp
Cumin seeds - 1/2 tsp
Mustard Seeds - 1/2 tsp
Curry Leaves - 5 to 6
Green Chili - 1
Ginger - 1/2 inch stick
Onion - 1/2 medium
Salt - 1 tsp
Cashew Nuts - 2 Tbsp ( Roughly Chopped)
Sooji Rava - 1 cup
water - 3 cups
- Heat 1 Tbsp of Ghee in the Non-stick Kadai. Once the Ghee is hot, add red chili, chana dal and urad dal. Once the lentils browned ( and roasted), add cumin seeds and mustard seeds, you will notice mustard seeds splattering, then add curry leaves. ( 5 min)
- Add chopped Green Chili, Ginger and Onion to the Kadai. Add chopped Cashew Nuts to the kadai and let them saute with spices. Add 3 cups of water to the pan and add salt mix it together. Simmer for 5 min.
- Once the water gets boiled you need to start adding Sooji Rava in small quantities and mixing it at the same time to avoid to form lumps. You will notice Rava gets dissolved into water and cooked properly. Add remaining 1 Tbsp Ghee now to the Kadai and switch off the stove.
Take it out form the stove and serve it in the plates along with some sugar on top or lime wedge on the side!
Keep Smiling, Be Happy and Spread the Joy!
Take Care until we meet here again...