2 cups brown rice flakes, washed and drained
2 carrots, diced into small cubes
10 french beans, cut into small pieces
¼ cup cashew nuts, halved
½ green chili, cut into small pieces
1 small red onion, diced
½ inch fresh ginger, finely chopped
1 sprig curry leaves
1/8 teaspoon tumeric
Juice of half lemon
3 tablespoons oil
Salt to taste
Chopped coriander leaves for granishing
1 teaspoon urad dhall
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
2 red dried chillies
Heat a cast iron pan or wok. Add oil and the tempering ingredients. When the mustard seeds start to splatter, add in the cashew nuts and sauté until they turn golden brown.
Add the curry leaves, onions, ginger and chillies. Saute for about 2 mins
Add the vegetables, salt and turmeric and stir well. Cook covered for about 3 mins until vegetables are tender.
Add the brown rice flakes and stir well. Sprinkle about ¼ cup water and cook on low flame until rice flakes are well cooked. Turn off the flame and add lemon juice and stir well. Garnish with coriander leaves. ( I used thai coriander from my garden)
Thai Coriander Leaves
This upma is a breakfast favourite or can be eaten as a light snack too. Enjoy it plain or with a chutney, yogurt or a salad.