SOUTH INDIAN NUTRELA UPMA    
Ingredients

Nutrela – 1 cup

Oil or ghee – 1 cup

Curry leaves – 3-4

Asafoetida- a pinch

Chopped onion – I

1 chopped ginger

1 tbsp. Grated coconut

Salt – to taste

Semolina 2 cups

Chopped carrot or shelled peas or fresh grapes or fresh anardana

Mustard seed – ¼ tea spoon

Bengal gram dal – 1 tea spoon

Chopped chilies – 2

1 tbsp. Chopped green coriander leaves

2 tsp. Lemon juice

Water – 4 cups

1.      Soak Nutrela in luke warm salted water for about 10-15 minutes and squeeze out.

2.      Roast semolina with little oil and keep aside.

3.      Heat shortening and fry Bengal gram dal, black gram dal, asafoetida, mustard seed and curry leaves till brown.

4.      Add onion, green chilies and ginger and fry for 3-4 minutes.

5.      Add tomato and vegetables and cook about 3-5 minutes

6.      Add water and salt. Boil it

7.      Add Nutrela and semolina. Mix well.

8.      Cook on slow fire until done and all the water absorbed.

9.      Sprinkle lemon juice, grated coconut and coriander leaves. Serve hot.

Note: if you use  fresh grapes or anardana, mix them thoroughly after the upma is prepared.

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