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Main Course

Uppuma With Carrot

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 4 servings

2 cup Fried Sooji Rava
1 nos Onion big
4 nos Carrot
3 nos Green chillies
Ginger A small piece
3 cup Fresh coconut milk or use coconut powder to make coconut milk
1/2 tbsp Mustard seeds
Curry leaves A, a few
10 nos Cashew nut
Salt, to taste
2 tbsp Ghee

Preparation

Step 1
Chop onion, green chillies and ginger in to small pieces.
Step 2
Grate the carrot.
Step 3
Heat ghee in a kadai.
Step 4
Add Mustard seeds and curry leaves and allow it to allow to crackle.
Step 5
Add onion, green chillies and ginger and fry till onion gets transparent.
Step 6
Add carrot, and cook well in a low flame with closed lid ( no need to add water). 7)Pour the coconut milk and add required salt and allow it to boil.
Step 7
Add the fried sooji (rava) to the boiling milk little by little, stirring thoroughly to make sure that no lumps are formed.
Step 8
Mix it well and cook for 3 to 4 minutes in low flame (close the kadai with lid).
Step 9
Fry the cashews in ghee and add it. Serve hot!

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Uppuma With Carrot

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 4 servings

2 cup Fried Sooji Rava
1 nos Onion big
4 nos Carrot
3 nos Green chillies
Ginger A small piece
3 cup Fresh coconut milk or use coconut powder to make coconut milk
1/2 tbsp Mustard seeds
Curry leaves A, a few
10 nos Cashew nut
Salt, to taste
2 tbsp Ghee

Preparation

Step 1
Chop onion, green chillies and ginger in to small pieces.
Step 2
Grate the carrot.
Step 3
Heat ghee in a kadai.
Step 4
Add Mustard seeds and curry leaves and allow it to allow to crackle.
Step 5
Add onion, green chillies and ginger and fry till onion gets transparent.
Step 6
Add carrot, and cook well in a low flame with closed lid ( no need to add water). 7)Pour the coconut milk and add required salt and allow it to boil.
Step 7
Add the fried sooji (rava) to the boiling milk little by little, stirring thoroughly to make sure that no lumps are formed.
Step 8
Mix it well and cook for 3 to 4 minutes in low flame (close the kadai with lid).
Step 9
Fry the cashews in ghee and add it. Serve hot!

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.