Prakash K. Sivanathan, Niranjala M. Ellawala

Uppuma

Name: Uppuma
Yield: Serves 4
Cuisine: Sri Lankan
Ingredients: 150 g (5½ oz) carrots (about 2 medium), medium diced; 150 g (5½ oz) cabbage or leeks, finely sliced; 150 g (5½ oz) cabbage or leeks, finely sliced; 50 g frozen peas, defrosted (optional); ½ tsp salt; 400 ml (14 fl oz/1⅔ cups) just boiled water; ¼ tsp ghee; 6 fresh curry leaves; 1 medium red onion, finely sliced; ½ tsp mustard seeds; 2 tbsp oil; ¼ tsp ground turmeric; 3 dried red chillies, broken; 2.5 cm (1-inch) piece of ginger, peeled and finely chopped; ¼ tsp cumin seeds; 500 g (1 lb 2 oz/2½ cups) semolina; 1 tbsp chana dal (split chick peas); 1 tbsp chana dal (split chick peas)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Sri Lanka

By Prakash K. Sivanathan and Niranjala M. Ellawala

Published 2017

About

Ingredients

1 tbsp chana dal (split chick peas)
500 g (1 lb 2<

Asia
Sri Lanka
Breakfast
Vegetarian

Method

Rinse the chana dal and leave it to soak in cold water for at least 10 minutes. After soaking, drain it and dry-roast it in a large dry frying pan (skillet) on a low heat, until golden brown. Set aside. Put the semolina in the frying pan, and dry-roast until it starts to turn golden. Set aside.

Heat the oil in a large, lidded frying pan over a low heat, then add the mustard seeds. Let t