Kurugayulu Upama
Equipment
- Kadhai
- Wok
Ingredients
- 125 ml Vegetable oil (1/2 cup)
- 2 Onion medium-sized, sliced
- 1 Curry leaves small sprig
- 6 Green chilies de-seeded and chopped
- 1 teaspoon Ginger Paste
- 1 teaspoon Garlic Paste
- 3-4 Cloves
- Turmeric pinch of ground
- 75 g Vegetables (1/2 cup) mixed seasonal
- 1 Tomato medium-sized, chopped
- 200 g Semolina (Semolina flour) (1 cup) fine
- 125 ml Natural (plain) yoghurt (1/2 cup)
- 1 Coriander (Cilantro) leaves bunch, chopped
- 1 Lime Juice of
- Salt
For the tempering
- 1/2 teaspoon Urad dal rinsed and drained
- 1/4 teaspoon Mustard seeds
- 1/4 teaspoon Cumin seeds
Instructions
- Heat the oil in a heavy-based kadhai or wok. Add all the ingredients for the tempering and stir-fry for about 1 minute, or until they start to splutter.
- Add the onions, curry leaves, chopped chilies, ginger and garlic pastes, cloves, and turmeric, season with salt, and stir-fry for a further 5 minutes.
- Add the mixed vegetables and tomato, then cover with a lid and cook over medium heat for about 5 minutes.
- Uncover, add the semolina, 375ml / 13fl oz (1 1/2 cups) hot water, and the yoghurt and stir constantly over the heat for about 3-5 minutes, or until all the moisture is absorbed.
- Sprinkle over the chopped coriander, then season with salt and add the lime juice. Remove from the heat.
Nutrition
Serving: 4gSodium: 254mgCalcium: 79mgVitamin C: 29mgVitamin A: 1294IUSugar: 7gFiber: 7gPotassium: 364mgCholesterol: 4mgCalories: 538kcalSaturated Fat: 26gFat: 33gProtein: 9gCarbohydrates: 54gIron: 3mg
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