Mandakki oggarane (Upma)

Ingredients 

Mandakki ( puffed rice// murmura)— 8 to 10 cups

Onion—2 medium chopped finely 

Tomatoes—1 medium chopped finely 

Fresh grated coconut-(tengina turi)—1/4 cup

Powdered hurigadale (roasted gram/fried gram)—1/4 cup

Green chillies —3 chopped 

Lemon (nimbe hannu)—1

Coriander leaves (kothambari soppu)—2 tablespoon chopped 

Curry leaves (karibevu//kadipatta)—2 tablespoon 

Ginger (shunti)—small piece chopped 

Salt to taste

Sugar—1/2 teaspoon 

Method 

Powder hurigadale to a fine powder in a mixer grinder jar and keep it ready.

Soak the mandakki in a large vessel or bowl in water for about 2 to minutes and squeeze out the water and transfer to a separate bowl.

Ingredients for seasoning (oggarane)

Oil-4 tablespoon 

Mustard seeds (sasive)—1 teaspoon 

Jeera (jeerige//cumin seeds)—1/2 teaspoon 

Channa dhal (kadale belle)—1 tablespoon 

Urad dhal (uddina belle)—1 tablespoon 

Hing (asafoetida//ingu)—1 teaspoon 

Turmeric powder (arisina//haldi)—1 teaspoon 

Ground nuts(peanuts//kadale kayi bija)—1/4 cup

Method for preparing mandakki oggarane 

Heat oil in a kadai or pan,once’s hot enough add kadale kayi bija and fry till they turn brown and crisp,take out and keep it aside.

Now to the same oil add sasive,jeerige when they crackles,add hing,kadale belle,uddina belle and saute on medium flame.

When dhals turns brown add green chillies and karibevu.

Sauté for few seconds.

Add in chopped onions and arisina,ginger ,and saute until onions turns translucent and soft.

Add in chopped tomato and saute for few minutes .

When tomatoes are soft add fried kadale kayi bija and mix well.

Finally add mandakki,hurigadale Powder,coconut,chopped kothambari soppu and mix gently on low flame,And fry for 3 to 4 minutes 

Squeeze lemon juice and mix well.

Switch off the stove.

Serve hot .