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Vegetable uppama

Yield: 1 Recipe

Ingredients:

• 1 c Semolina
• 1/2 ts Channa dal
• 1/2 ts Urad dal
• 1 ts Mustard seeds
• 1 pn Asafoetida
• 2 ea Dried red chiles crushed
• 1 ea Fresh green chile minced
• 1 ea 1" piece of ginger minced
• 1 md Onion minced
• 1 c Left-over dry vegetables

Instructions:

A few curry leaves A few fried cashewnuts Salt to taste In a dry skillet cook semolina until it turns a light pink color. Set aside. In a heavy pan heat 2 tablespoons oil and fry the dals red chilli mustard seeds and asafoetida until dals turn reddish in color. Add ginger and onions and cook another couple of minutes. Add 2 cups of water curry leaves semolina salt and vegetables; cook until water is absorbed. Stir in 2 tablespoons ghee and cashew nuts; serve hot with coconut chutney. Adapted by Karen Mintzias from "Tasty Dishes from Waste Items" by Aroona Reejhsinghani

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