In kannada it is called Buttani, English it is known as Peas. Buttani upma is a breakfast recipe. This is seasonal (winter) delight in india. Fresh is always good and I love it. My mother used to get very fresh peas. Delicious varieties of dishes can be made using these peas. This is also used for Dhanurmasam Prasadam at temples.
Prep Time : 15 Mins
Cook Time : 10 Mins
Ingredients
- Rava / Sooji / Rave - 1 cup
- Buttani / Peas - 1 cup
- Green chillies / Hasimensinakayi - 2 to 3
- Curry leaves / Karibehuvu - few leaves
- Asafoetida / Hing - 1/4 tsp
- Ginger / Chunti - 1 tsp (grated)
- Salt to taste
- Turmeric / Haldi pudi - 1/4 tsp
- Mustard seeds / Sasive - 1/2 tsp
- Chana dal / Kadlebele - 1 tbsp
- Oil - 4 tbsp
- Coriander leaves / Kothambri soppu - 2 tbsp
- Coconut / Thenginaturi - 4 tbsp
- Lemon juice - 2 tsp (1/2 lemon)
Method
- In a pan add 2 cups of water and butter and little salt cook for 5 mins
- Heat big pan add rave/rava roast slightly for 3 mins. Transfer into plate
- Add oil in the same pan, then add mustard seeds allow to splutter, add chana dal
- Add ginger , curry leaves then add roasted rava/rave gently. Stir fry
- Add cooked buttani/peas and water and sprinkle salt (adjust as per taste because already salt in the buttani + water) and turmeric
- Close the lid and allow to cook on low heat. Stir in between if required add hot water
- Once cooked upma add coriander and coconut mix well
- Add squeeze lime juice Stir well
- Serve hot with curds/yogurt or chutney
1 comment
Hi mala you have a very nice blog and very good reicpes.
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