I learnt this recipe from one of friend Nandhini during my college days.She is from Srilanka and used to visit our place during semester holidays and she used to cook a lot of specialty dishes from Srilanka.This upma is one among them.As soon as we both reach our home on friday night, she used to make this in a jiffy.I have not made these myself so far.Nearly after a decade I suddenly remembered this upma.The way she prepared this was still fresh in my memory and I immediately prepared this for evening snack!
|Onion chopped||1 small sized|
|Tomato||1 medium sized|
|Turmeric powder||a pinch|
|Chilli powder||1/4 tsp(optional)|
|Coriander powder||1/4 tsp(optional)|
|Mustard seeds||1/2 tsp|
|Urad dhal||1/2 tsp|
|Curry leaves||a sprig|
|Lemon juice||1/2 tsp|
|Chopped Coriander leaves||2 tablespoons|
Heat oil in a kadai and add mustard seeds. Once it starts spluttering add urad dhal and curry leaves.
Add the onions and green chillies and fry until translucent
Add the chopped tomatoes and cook well. Add turmeric powder, chilli powder and coriander powder and let it cook
Wash the puffed rice under running water. Do not soak. Otherwise it will become soggy.Squeeze the excess water and add it to the cooked onions and tomatoes.
Mix well and allow to cook not more than 2 minutes
Switch off the flame and add lemon juice and garnish with chopped coriander leaves