Green Peas Upma
Green peas were not very common at our native before. Now a days we get them during the peas season. Whenever we got them, mom used to make some mouth watering dishes like kurma , pulav and this upma. When green peas were not available, she made this upma with only onion and rava(sooji). Both the versions are too delicious. Green peas gives a unique taste to this upma. I prepared this with frozen peas available here.
Until recently I didn’t know onion would make so much difference in taste. Just try both the versions.
Ingredients: Sooji(wheat rava) 1 cup Onion 1/2 cup Green peas 1/4 cup Mustard seeds 1/2 tea spn Asafoetida a pinch Oil/ghee 2 tea spns Sugar 1/2 tea spn Green chillies 2-3 Curry leaves 4-5 Coconut 1 tbl spn Coriander leaves 2-3 strands Salt
Method: Heat oil and add mustard. When mustard starts popping, add curry leaves(cut the leaves into two to enhance the aroma). Add asafoetida and green chillies. Add onion and fry till onions turn transparent. Add green peas and fry for 4-5 minutes. Now add sooji(rava) and fry on a low flame for around 6-7mins (take care not to burn the rava). Rava could be roasted seperately and added instead of frying it in peas mixture. Roasted rava gives a very nice texture to upma. Add salt and sugar, mix well. In a seperate bowl heat 2 cups of water. When it starts boiling, transfer it to the rava mixture. Cover and cook till all water is absorbed. Mix well. Add coconut. Garnish with coriander leaves. Serve hot with or without sev.
Serves : 2 Preparation time : 10mins
This is a dish prepared with leftover chapathis. Usually leftover chapathis tend to become a bit hard and they don’t taste good as fresh ones. So I used to throw them, but then I saw my Pachi preparing this upma for the breakfast with such chapathis. This upma tastes great. I became such a big fan of this upma, I started asking my mom to prepare chapathis just to make this upma :D.
The major ingredients which give such a taste to this upma are onions and fresh coconut. If fresh coconut is not available, soak dessicated coconut in milk for around 20-30mins and then use it.
Ingredients: Chapathis 2-3 Onion 1/2 cup Green chillies 2-3 Asafoetida a pinch Curry leaves 1 strand Turmeric a pinch Mustard seeds 1/4 tea spn Urad daal 1/4 tea spn Coconut 1 and 1/2 tbl spn Oil/ghee 2 tea spns Sugar 1/2 tea spn Coriander leaves 2-3 strands Salt
Method: Cut chapathis into as small pieces as possible (do not powder them). Heat oil/ghee and add mustard seeds and urad daal. When mustard starts popping and daal becomes slightly brownish, add curry leaves, green chilles and asafoetida. Add onion and turmeric. Fry till onions turn translucent. Add chapathi pieces (if chapathi is very hard, sprinkle some water), salt and sugar. Mix all ingredients for sometime (do not fry for a long time, otherwise the chapathi pieces become hard). Garnish with coconut and chopped coriander leaves. Mix well. Serve hot.
Serves : 2 Preparation time :10mins
