Recipe for Vegetable And Rava Uppama
India & Curry

VEGETABLE AND RAVA UPPAMA

    Yield: 1 recipe

    1 cup Rava or suji
    1/2 cup Left-over dry vegetables
    2 tbsp Oil
    1 med Onion, sliced
    2 med Tomatoes, sliced
    A few curry leaves
    1 tsp Poppy seeds
    1/2 tsp Coriander seeds
    2 ea Cloves
    1 sm Cinnamon stick
    1 sm Piece of ginger
    1/4 cup Finely grated coconut
    4 ea Cashew nuts
    1/2 tsp Turmeric
    3 ea Garlic cloves
    A few coriander leaves
    Salt, to taste

    Grind together poppy seeds, coriander seeds, cloves, cinnamon, ginger, coconut, cashewnuts and garlic to form a paste. Set aside.

    In a dry skillet, cook suji until it is light reddish in color. Set aside.

    Fry onions and curry leaves in 2 tablespoons of hot oil until golden. Add ground paste and continue to cook until fragrant. Add tomatoes and cook until soft. Add 2-1/2 cups water, along with turmeric and coriander leaves; bring to a boil. Add vegetables and rava. Stir and cook until water is absorbed completely; serve uppama hot.

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