Topic started by Maya Varma (@ 194.170.1.69) on Wed Oct 3 06:42:51 .
All times in EST +10:30 for IST.

Ingredients:

Rice - 2 cups ,Toor Dhal - 1 hand
Red Chilly - 8 to 12, Oil- 3 to 4 tsp
Mustard Seeds - 1/2 tsp, Curry Leaves - a bunch Cumin Seeds - 1/2 tsp, Channa Dhal - 1 tsp, Urad Dhal - 1 tsp,Asafoetida - a pinch,
Green Chillies - 2 to 3 (chopped Finely) Ginger - 1/2 inch (chopped finely) Water - 4 cups, Salt -
to taste .

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Preparation:

1.Dry grind rice, toor dhal and red chilly like rave texture. Keep
aside.
2.Heat the heavy bottomed vessel add the oil, when hot add the
channa dhal and urad dhal, curry leaves, cumin seeds, salt,
mustard seeds, chillies, ginger, asafoetida. Fry for a minute.
3.Add 4 cups of water and let it boil nicely, 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.

Responses:

• From: reuben (@ i1.ip-212-72-29.omantel.net.om) on: Mon Jul 26 03:50:05
  
  i would like to know the origin of this dish
  
  
• From: Rema Sriram (@ cs78176210.pp.htv.fi) on: Mon Jul 26 05:29:26 EDT 2004
  
  This is more like Upma Kozhakattai, except for the ginger and green chillies and toor dal ingredients. Is it not?
  
  

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