Cabbage Upma
by Foodie #537516
22 Jan 2012
This recipe has been viewed 18951 times
A good change in cooking upma by addition of cabbage, garlic replacing routine onions. This makes this dish tasty and a mouth watering dish.
Cabbage Upma recipe - How to make Cabbage Upma
Preparation Time: Cooking Time: Total Time:
Makes 3 to 4 servings
250 gms semolina (rava)
1 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
1 tbsp urad dal (split black lentils)
1 tbsp chana dal (split bengal gram)
3 to 4 whole dry kashmiri red chillies
3 to 4 curry leaves (kadi patta)
salt to taste
1 cup finely chopped cabbage
2 tsp chopped garlic (lehsun)
10 cashewnuts (kaju) , fried
chopped coriander (dhania) for garnishing
Method
- Method
- Heat the oil in a pan, add the mustard seeds, cumin seeds.
- When the seeds crackle, add the curry leaves, urad dal, chana dal and red chillies and saute till dal turns golden brown.
- Add the garlic and cabbage and saute for 5 minutes.
- Add the fried nuts and 500 ml of water, mix well and bring to boil for 5 minutes.
- Add the salt and semolina, while stirring continuously on a low flame and cook for 2-3 minutes.
- Remove from the flame and close the lid for 2 mins.
- Garnish with coriander and serve hot.
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