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Wednesday, March 1, 2017

Sajjige Bajil | Poha & Upma Combo

Upma and Poha Combo


Many of my readers may not be familiar with this kind of a dish which is a popular breakfast dish in southern parts of Karnataka. Basically, it is a combination of two different dishes but served together. With every bite, you can get the taste of the curry leaves and mustard seeds infused with upma along with light and crispy poha enhanced with lots of freshly grated coconut. Slightly sweet, with a hint of spice and yet it is a filling and satisfying meal to keep you full for long hours.

As I have mentioned before in my previous posts, that I have learned most of my cooking from my mother-in-law. I would not miss a chance to stand next to her, trying to learn as much of cooking as I can during my visits during vacations. Be it breakfast, lunch or dinner - each and every meal prepared by her is relished by every member of the house. This is the recipe, I have tried to recreate as close as possible to what she makes.





Sajjige Bajil


Description: A wonderful combination of Upma along with poha served as a breakfast dish, very popular in southern parts of Karnataka.


Category: Breakfast
Cuisine: Indian
Preparation Time: 10 minutes
Cooking Time: 15 minutes for Upma & 10 minutes for Poha
Total Time: 35 minutes approx
Yields: 4
1 cup = 250 ml capacity


Ingredients

For Upma 

  • 1 cup semolina
  • 1 medium size onion roughly chopped
  •  3 green chillies sliced (or as per taste)
  • 5 curry leaves
  • 1 teaspoon mustard seeds
  • 1 teaspoon urad dal (black gram lentils)
  • 1 tablespoon sugar
  • 2 1/2 cups of hot water
  • 6 tablespoon cooking oil
  • Salt

For Poha

  • 2 cups thin aval (flattened rice)
  • 1 cup freshly grated coconut
  • 1 medium size onion roughly chopped
  • 1 tablespoon urad dal
  • 5 curry leaves
  • 4 dry red chillies
  • 2 teaspoon red chilli powder (or as per taste)
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • Salt
  • 5 tablespoon vegetable oil (cooking oil) 

  Method

  1. To make Upma: Heat oil in a medium size saucepan. Fry mustard seeds till they stop crackling. 
  2. Add urad dal, curry leaves and green chillies and fry for few seconds. 
  3. Then add roughly chopped onion and saute till soft and pink. 
  4. Slowly add 1 cup semolina, salt and sugar and roast well for 5 minutes or till the colour changes slightly. 
  5. Turn off the heat and slowly add 2 1/2 cups of hot water and stir well to avoid any formation of lumps.
  6. Turn on the heat again and cook on slow flame with the lid on for 5 more minutes.
  7. You can add some ghee (clarified butter) if you wish. Upma is ready.
  8. To make Poha: Heat oil in a saucepan and add urad dal, curry leaves and dry red chillies.
  9. Add roughly chopped onion and saute till soft and pink.
  10. Now add 2 teaspoons red chilli powder, 1 teaspoon cumin powder and 1 teaspoon coriander powder. Roast well for 2 minutes on slow flame. And then turn off the heat. 
  11. In a large mixing bowl, add 2 cups poha (or little more), 1 cup grated coconut and mix well with the hand in such a way that poha softens with the moisture in coconut. To the bowl add salt and onion and spice tadka. Taste and adjust the salt and spices.
  12. To serve, place an equal quantity of upma and poha on a plate and serve hot.





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