Pudina ( mint leaves) uppittu

Ingredients  For grinding 

Pudina leaves ( mint)— Big handfull 

Coriander leaves ( kothambari soppu)—handfull 

Green chillies (hasiru menasina kayi)—3 to 4

Ginger (shunti)—small piece 

Method 

Separate Pudina leaves from stem,and wash both pudina and coriander leaves thoroughly in water.

Grind all the above ingredients in a mixer grinder jar to a smooth paste.

Ingredients for uppittu (Upma)

Uppittu rava ( semolina//sooji)—1 cup

Fresh grated coconut (tengina turi)—1/2 cup

Onion chopped—2 medium sized 

Curry leaves (karibevu//kadipatta)—few

Lemon (nimbe hannu)—1

Jaggery powder (Bella//gud)—1 teaspoon or sugar

Cashew nuts( godambi)—8 to 10

Ghee—1 teaspoon 

Dry roast rave In a  Kadai or pan,on medium flame till it turns to light brown colour or aroma comes out of it.

Remove this to a plate and keep it aside.

Ingredients for seasoning (oggarane)

Oil—4 to 5 tablespoon 

Sasive (mustard seeds)—1 teaspoon 

Jeera (jeerige// cumin salt)—1 teaspoon 

Channa dhal (kadale belle)—1 Tablespoon 

Urad dhal (uddina belle)—1 tablespoon 

Turmeric powder (arisina//haldi)—1/2 teaspoon 

Hing (asafoetida//ingu)—1/2 teaspoon 

Method for making uppittu 

Heat oil in a pan or kadai once’s hot enough add sasive,jeerige,when it crackles add both kadale belle and uddina belle and sauté on medium flame,till dhals turns to  brown colour 

Add in hing also.

Add in chopped onions,karibevu,arisina and saute till onions turns translucent and soft.

Add in cashews and keep stirring.

Now add ground pudina masala paste and fry for a while ,till raw smells goes out of it.

Add in jaggery powder and stir .

Add 3 cups of water along with salt .

Let it boil.

Now add in roasted rave slowly lowering the flame to low.

Mix well.

Now close the lid and let it cook for 5 to 6 minutes or till rava is completely cooked.

Add grated coconut,ghee,and squeezed lemon juice and mix well.

Now tasty pudina uppittu is ready to serve.

Serve hot with mosaru bajji or raita .