PESARATTU, UPMA and GINGER CHUTNEY
1 Cup ( about 250 ml ) whole MOONG
1 table spoon rice
4 green chilies
About 1 in. long ginger piece
2 teaspoons cummin seeds
1 teaspoon salt
1 cup sun flower oil
The above measures will give you about 4 Pesarattus
Add 1 tablespoon rice to 1 cup of whole Moong and soak the mixture in water
for 24 hours. Then remove the water and add 1 chopped onion , 4 green chilies,
ginger piece, one tea spoon cumin seeds and the salt with a little water.
Grind the mixture to a smooth paste. Chop the remaining onion into small pieces,
mix the cummin seeds ( If your taste buds want it a little hot, chop one or
two chilies into small pieces and add these also to the onion cumin seed
combination) . Keep this aside.
Keep the frying pan on medium heat and grease it with little oil. Pour half
of paste on it and spread it into a thin round layer like a pan cake and
drizzle 1 tea spoon of oil around the edges of Pesarattu. Sprinkle small
quantity of chopped onions, cummin seeds and green chilies on the Pesarattu.
Cook until the edges become brown. Then flip the Pesarattu over and sprinkle
1 tea spoon of oil over the edges. Cook it for a minute , keeping a watch that
it does not get charred. Remove from the pan, and your Pesarattu is ready for
eating. Sprinkle a little water on the pan and use the same proceedure for
making your next Pesarattu. Serve it hot with Upma and Ginger chutney.
1 cup cream of wheat
2 cups water
1 teaspoon chena dal
1 teaspoon Urad dal
1\4 spoon mustard seeds
1 tablespoon oil
2 green chilies
Small piece of ginger
Half a dozen curry leaves ( available in Indian shops)
3\4 teaspoon salt
Carrots cut into small pieces
1 chopped onion
1 tablespoon of salt free butter
Heat the oil in a suace pan. Add chena dal, urad dal, mustard seeds and heat
on a low fire. When the dals become light brown and the mustard seeds crack
up, add the green chilis after cutting them into small pieces, chopped ginger,
onion pieces and curry leaves. When the onions are cooked soft, add the other
cut vegitables like peas and carrots. Add 2 cups of water and salt.
When water starts boiling add one cup of cream of wheat continuously
stirring. Then add one table spoon of butter. Reduce the heat and cook till
it becomes a soft pudding. Remove from fire and keep it for 5 minutes. Your
Upma is ready for serving. Eat it with ginger chutney or any other chutney or
pickle. You may add a little lemon juice, if you like . It adds to the taste
of the Upma.
1 teaspoon chopped ginger
1\4 cup grated jagary
2 tablespoons chena dal
1 tablespoon urad dal
5 red chilies
1\2 teaspoon mustard seeds
1 teaspoon salt
1 teaspoon tamarind paste ( Tamcon)
A pinch of Asafoetida
1 teaspoon oil
Fry chena dal, urad dal, mustard seeds, red chilies and asafoetida in 1
tablespoon oil. Fry till the dals become brown and the mustard seed split.
Wait till the mixture becomes lukeworm. Then add salt and grind the mixer
into a powder. Add chopped ginger, grated jaggery, tamarind paste and water
and grind again to a thick paste. Your ginger chutney is ready.
Eat Pesarattu and Upma with this chutney. In all the recipes add salt and
chilies to suit your taste The quantities given here are for one or two
persons. For larger numbers increase quantities proportionately.
Print This Recipe
For All Of Your Netscape Support, Netscape Updates and Netscape News, Visit:
The Netscape UFAQ
Netscape Browser Support