Friday, February 12, 2010
GODI TARI UPMA
BROKEN WHEAT SAVOURY CEREAL
My husband's uncle once mentioned that they used to cook wheat and rice together(they had named it as whrice!!)during war time, when there was shortage of rice. Hence my mother-in-law who was already used to eating wheat, did not find it difficult to adjust to broken wheat as a substitute to rice, when she was diagnosed as a diabetic.
The wheat "rice" has a chewy and flat taste and it is capable of subduing the taste of even the spiciest of kozhambus. Pongal made out of it ends up as a gooey lump. "Curd rice" made with broken wheat is a good dish. But broken wheat uppma is the family's favourite.
Broken wheat - 1 glass
Tamarind - one plum size (soak in 1/4 cup of warm water and extract juice)
Salt - 1.5 tsp
Turmeric powder -1 pinch
Mustard seeds -1/4 tsp
Split black gram dal - 1 tsp
Split bengal gram dal - 1 tsp
Asafoetida - 1 pinch
Curry leaves - a few
Coriander leaves - a few
Onion- 1 small (Chopped finely)
Carrot -1 (chopped)
Cauli flower (broken into small florets) - 1 tbsp
Green chillies - 2 ( chopped)
Fresh ginger - 1" piece (grated)
Tomato - 1 (Chopped)
Boiled Green peas or frozen peas - 1/2 cup
Cooking oil - 2 tbsps
1. Heat 1 tbsp of oil in a heavy bottomed pan and roast the broken wheat until the grains pop up(most of the grains become white in colour) giving out a pleasant aroma.Remove it onto a plate.
2. Heat he remaining oil in the same vessel add mustard seeds.
3. When mustard seeds splutter, add asafoetida and the dals and roast till golden in colour.
4. Add the finely chopped onion and fry till brown and crisp .
5. Add chopped green chillies , grated ginger, turmeric powder and curry leaves.
6. Add all the chopped vegetables (except tomato and peas) and saute for three minutes, add 1/4 cup of water and cover and cook till the water is absorbed.
7. Add 2.5 cups of water, salt, tamarind extract, chopped tomatoes and peas into the vessel with the seasoning, and bring it to a boil.
8. Add the roasted broken wheat and stir well.
9. When the whole mixture starts boiling decrease flame and cook on low fire, covering the vessel with a lid.
10. Open and stir after ten minutes, cover and cook for ten more minutes and garnish with fresh coriander leaves.
Relish the hot godi tari uppma with a scoop of thick and cool curd.