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Name: Uppama (Farina with Vegetables)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Indian
Ingredients: 1 c Tomatoes; finely chopped; 1 tb Salt; 1/4 c Oil, vegetable; 1/3 c Carrot; scraped, fine diced; 3 c Water; 1 ts Mustard seeds, black; 1 c Farina, quick-cooking; 1/4 c Scallion; coarsely chopped; 1 tb Coriander; finely chopped; 1/2 c Onion finely chopped; 1 tb Lemon juice; 1 tb Urad dal; if available; 2 tb Chili, green, hot; seeded,

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INGREDIENTS

1 c Tomatoes; finely chopped
1 tb Salt
1/4 c Oil, vegetable
1/3 c Carrot; scraped, fine diced
3 c Water
1 ts Mustard seeds, black
1 c Farina, quick-cooking
1/4 c Scallion; coarsely chopped
1 tb Coriander; finely chopped
1/2 c Onion ; finely chopped
1 tb Lemon juice
1 tb Urad dal; if available
2 tb Chili, green, hot; seeded,

Servings

INSTRUCTIONS

In 4 qt casserole, heat oil over moderate heat until light haze forms above it. Add dal and stir for a minute or so, then drop in mustard seeds and when oil sputters, add onions. Stir constantly, fry 7-8 minutes, until onions are soft and golden brown. Add hot chili and stirring constantly, pour in the farina in a slow, thin streem. Still stirring, fry for about 5 minutes, or until farina is slightly browned. Stirring well after each addition, add tomatoes, carrots, scallions, water and salt. Bring to a boil over high heat, reduce to lowest, cover tightly, cook 10 minutes until farina is thick and vegetables tender. Taste for seasoning. To serve, pour the uppama into heated bowl and sprinkle with coriander and lemon juice.

NOTES

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Uppama (Farina with Vegetables)

1 c Tomatoes; finely chopped
1 tb Salt
1/4 c Oil, vegetable
1/3 c Carrot; scraped, fine diced
3 c Water
1 ts Mustard seeds, black
1 c Farina, quick-cooking
1/4 c Scallion; coarsely chopped
1 tb Coriander; finely chopped
1/2 c Onion finely chopped
1 tb Lemon juice
1 tb Urad dal; if available
2 tb Chili, green, hot; seeded,

In 4 qt casserole, heat oil over moderate heat until light haze forms  above it. Add dal and stir for a minute or so, then drop in mustard seeds  and when oil sputters, add onions. Stir constantly, fry 7-8 minutes, until  onions are soft and golden brown.    Add hot chili and stirring constantly, pour in the farina in a slow, thin  streem. Still stirring, fry for about 5 minutes, or until farina is  slightly browned. Stirring well after each addition, add tomatoes, carrots,  scallions, water and salt. Bring to a boil over high heat, reduce to  lowest, cover tightly, cook 10 minutes until farina is thick and vegetables  tender. Taste for seasoning.    To serve, pour the uppama into heated bowl and sprinkle with coriander  and lemon juice.

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Nutrition

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Serving Size: 1 Serving (60g)
Recipe Makes: 8 Servings

Calories: 70
Calories from Fat: 64 (91%)

Amt Per Serving		% DV

	Total Fat 7.1g	9 %
	Saturated Fat 0.5g	2 %
	Monounsaturated Fat 5.1g
	Polyunsanturated Fat 1.2g
Cholesterol 0mg		0 %
Sodium 2.5mg		0 %
Potassium 37.1mg		1 %
Total Carbohydrate 2g		1 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 1.4g
Protein 0.3g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 70

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