Couscous Upma With Canola Oil
Upma is a South Indian breakfast dish traditionally made with semolina with the addition of various seasonings, vegetables and nuts. Some time I came across a recipe of couscous upma and I thought it’d be a nice variation to the regular upma. Since there was still some couscous left in my pantry I went ahead with this recipe. And the oil that I used was canola.
5 tablespoons canola oil
200 grams couscous
Boiling hot water, about 400 ml
2 green chillies, diced (seeds remain)
2 tomatoes, chopped
2 cloves of garlic, chopped
One large onion, finely diced
1 heaped teaspoon of mustard seeds
10-12 curry leaves
12 cashew nuts broken into bits (I kept some whole)
4 tablespoons of grated coconut
1 bunch of coriander leaves, washed and chopped for the garnish
Salt to taste
Lemon juice…again according to taste
Put the couscous in a large bowl. Pour boiling water over it and close the bowl with a lid. Keep aside for about ten minutes.
After ten minutes, open the lid and fluff the couscous with a fork.
Heat a pan and add the canola oil. Add the nuts and remove from the oil as soon as they turn golden brown. Then add the mustard seeds and the curry leaves.
As soon as they sputter, put in the chillies, the onion, and the garlic. Keep cooking till the onions change colour. Then the tomatoes can be added. Keep cooking for a few more minutes. Season with salt.
Add the couscous and mix gently but well. Add the fried nuts, the coconut, and the lemon juice. Stir.
Remove from the flame after a minute or two.
Garnish with the chopped coriander leaves.
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