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Vegetable Rava Uppama

Ingredients
 

1 cup rava or suji
1/2 cup left-over dry vegetables
2 tbsp oil
1 medium onion, sliced
2 medium tomatoes, sliced
1 a few curry leaves
1 tsp poppy seeds
1/2 tsp coriander seeds
2 each cloves
1 small cinnamon stick
1 small piece of ginger
1/4 cup finely grated coconut
4 each cashew nuts
1/2 tsp turmeric
3 each garlic cloves
1 a few coriander leaves
1 salt, to taste




 
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Preparation
 
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.

Adapted by Karen Mintzias from "Tasty Dishes from Waste Items" by
Aroona Reejhsinghani

 

 
Servings: 1

 

 

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