Upma with coconut chutney Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, urad dal, and curry leaves.
• STEP 2.Add chopped onions, green chilies, and vegetables of your choice. Sauté until they are cooked.
• STEP 3.Add semolina, salt, and water. Cook until the upma thickens and the semolina is cooked.
• STEP 4.For the coconut chutney, blend grated coconut, roasted chana dal, green chilies, and salt with water.
• STEP 5.Serve the upma hot with coconut chutney.

Cooking Tips

• Roast the semolina before cooking to enhance its flavor.
• You can add vegetables like carrots, peas, and bell peppers for added nutrition.
• Adjust the spiciness of the upma and chutney according to your taste.

Storage and Serving

• Upma is best served fresh and hot.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• Reheat in a microwave or on a stovetop pan before serving.