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1. Dry grind rice, Toor Dhal & Red Chilly like rave texture. Keep aside. 2. Heat the heavy bottomed vessel add the oil, when hot add the urad dhal, curry leaves, salt, mustard seeds, chillies, ginger, asafoetida. Fry for a minute or sp. 3. Add 4 cups of water & bring to a boil, add the ground rice, dhal mixture and mix well. Lower the flame and let it cook till the water evopourated. 4. Allow to cool and serve hot with Chutney or Sambar. PN: Mung Dhal could be used instead of Toor Dhal. 2. Cashewnuts could be fried & added to the Rice Uppuma; 3. Cumin (Jeera Seeds) could be used for a variation – it will give you the flavour of Pongal.
Method
Preparation: 1. Dry grind rice, Toor Dhal & Red Chilly like rave texture. Keep aside. 2. Heat the heavy bottomed vessel add the oil, when hot add the urad dhal, curry leaves, salt, mustard seeds, chillies, ginger, asafoetida. Fry for a minute or sp. 3. Add 4 cups of water & bring to a boil, add the ground rice, dhal mixture and mix well. Lower the flame and let it cook till the water evopourated. 4. Allow to cool and serve hot with Chutney or Sambar. PN: Mung Dhal could be used instead of Toor Dhal. 2. Cashewnuts could be fried & added to the Rice Uppuma; 3. Cumin (Jeera Seeds) could be used for a variation – it will give you the flavour of Pongal.
Tomato Chutney
This chutney can be eaten as a side dish for idli's dosa's uppuma, Rice. Ingredients: Tomatoes red, big & ripe - 12 - 15 no's finely chopped Green chillies finely minced 4-5 Red chilli powder 2tsp Turmeric pwd-1/2 tspn. 1" pc ginger finely minced Sugar 2tsp (Opt) Salt as required. For seasoning Cooking oil -4tsp Mustard seeds 1/2 tsp Curry leaves a sprig Channa Dhal-1 tbspn. Dry Chillies - 23- deseeded & broken up into pcs. For Garnishing Chopped coriander leaves 2 tbspns Lime juice - 2 tbspns
Method
Method: In a kadai add oil when hot add the seasoning ingredients - when mustard seeds crackle add the chopped tomatoes, greenchillies, ginger, Chillie pwd, Turmeric pwd, & Salt to taste, add just enough water to cook the tomatoes chutney, allow this to boil for atleast 45mins on low heat till the tomatoes are nicely cooked to a thick pulp & the chutney has acquired it's thickness. Remove from heat leave to cool for some time - add the lime juice mix well, garnish with chopped coriander leaves & serve
You could make kozhakattai s also steam for 15 mins in Iddly trays. |
