Ingredients
- Thick Semolina or upma rawa- 1cup or 150gms
- Tamarind- a small lime sized (Soaked in 2tbsps of water)
- Oil or ghee- 3tbsps
- Mustard seeds- 1tsp
- Channa dal- 1/2 tsp
- Urad dal- 1/2tspn
- Curry leaves- 2 sprigs
- Asafetida- a large pinch
- Diced Vegetables- 1 cup (I used 1small carrot, 3-4 french beans, 2tbspns of peas and a tbsp of chopped green bell pepper)
- Tomato- 1small (finely chopped (optional))
- Turmeric- 1/4tspn
- Salt- to taste
- Jaggery- 1tspn
- Freshly grated coconut- 2tbspn
- Vangi that powder or visible that powder- 1-1/2 tbsp
- Coriander leaves to garnish
- Lemon wedges to serve
Instructions
- Dry roast the semolina in a thick bottomed pan till brown and fragrant and set aside.
- Extract the juice from the soaked tamarind and set aside.
- Heat oil in a thick bottomed pan and add the mustard seeds. Once they sputter, add the channa dal and Urad dal and fry till they turn brown.
- Stir in the Curry leaves and fry for a few seconds. Add the asafetida and the diced vegetables and fry for a minute.
- Add the chopped tomato, turmeric, salt and jaggery and continue frying for a two minutes.
- Add the tamarind pulp and quarter cup of water and cook covered for 4-5minutes or till the vegetables soften.
- Add two and a half cups of water to the vegetable mixture and allow the mixture to boil. Reduce the heat and add the roasted semolina while stirring continuously.
- Add the coconut and the Bisibele bhat/ Vangi bhat powder and cook covered on low heat till the water is absorbed completely and the semolina is completely cooked.
- Take off the heat, Garnish with coriander leaves and serve immediately with lemon wedges on the side.
- Category: Main, Vegetarian
- Cuisine: Indian