Barley uppittu ( Upma)

Ingredients

Barley —1 cup

Fresh grated coconut—1/2 cup

Chopped onions—1/2 cup

Carrot chopped—1/2 cup

Capsicum chopped—1/2 cup

Alugedde ( aloo// potato)—chopped—1/2 cup

Green chillies—2 to 3

Ginger (shunti) grated— 2 teaspoon 

Lemon juice—1 tablespoon 

Curry leaves (karibevu// kadipatta)—few

Coriander leaves (kothambari soppu)-chopped—1 tablespoon 

Salt to taste

Sugar—1 teaspoon 

( You can even add beans,fresh or frozen peas)

Kadale kayi bija (peanuts //ground nuts)—2 tablespoon 

Dry roast them and powder coarsely.

For seasoning (oggarane)

Oil— 3 tablespoon 

Mustard seeds (sasive)—1 teaspoon 

Jeera (jeerige// cumin seeds)—1 teaspoon 

Kadale belle (channa dhal)—1 tablespoon 

Uddina belle (urad dhal)—1 tablespoon 

Asafoetida ( hing //ingu)—1/2 teaspoon 

Method 

Wash and soak barley in water for 2 to 3 hours.

Cook the barley in pressure cooker for 3 whistles.

Note—if you want it mushy add more water and cook for 5 whistles.

Once the pressure reduces open the cooker and keep it ready.

Now heat oil in a  thick bottomed kadai or pan ,once hot add mustard seeds and jeera,when they crackles add both kadale belle and uddina belle.

Sauté on medium flame ,

When they turn brown ,add in asafoetida and keep sautéing.

Add in curry leaves,chopped green chillies and sauté for a second.

Add chopped onions and fry for a while.

Now add carrots,alugedde pieces and stir well 

Sprinkle little water so that carrots and aloo are cooked well.

When they are done add chopped capsicum and fry for few more minutes.

Add sugar and salt at this stage,mix well.

Finally add cooked barley,powdered peanuts,coconut grated,mix well ,cook on low flame for 2 to 3 minutes so that everything is mixed well.

Switch off the stove and add squeezed lemon juice and chopped coriander leaves.

Mix it .

Now barley uppittu is ready to eat.

Serve hot with any raita or mosaru bajji of your choice.