Vella Upma
This breakfast item is generally had with kadalaka chutney (roasted kadalekai 'groundnut' chutney).
1) In a kadai pour about 2 tbspns of oil and begin heating it at an optimum flame
2) After the oil is hot enough add 1 tbspn of mustard
3) Add in 1-2 tbspns of urad dal
4) 3 pinches of asafoetida
5) 2 tbspns of BG dal
6) Torn curry leaves of some little quantity
7) Cut up one big onion into extremely thin slices beforehand and add it into the kadai
8) 2 green chillies neatly cut into two pieces vertically
9) Now keep stirring the content continuously and keep a plate over the kadai so that it cooks quickly
9) The onions don't have to turn pale-brown but should reduce in mass which gives us the indication that we can then add the sooji into it
10) At this stage add 1.5 measures (a normal cup) of white sooji directly into the kadai
11) For every measure of sooji, 4 measures of water needs to be added
12) Again repeat the procedure of continuously stirring with a plate covered regularly on an optimum flame
13) When the water nicely cooks within the content and reduces to a more solid mixture (but still has very little liquid in it so that it does not dry up easily) you can then take it out of the flame
This breakfast item is generally had with kadalaka chutney (roasted kadalekai 'groundnut' chutney).
1) In a kadai pour about 2 tbspns of oil and begin heating it at an optimum flame
2) After the oil is hot enough add 1 tbspn of mustard
3) Add in 1-2 tbspns of urad dal
4) 3 pinches of asafoetida
5) 2 tbspns of BG dal
6) Torn curry leaves of some little quantity
7) Cut up one big onion into extremely thin slices beforehand and add it into the kadai
8) 2 green chillies neatly cut into two pieces vertically
9) Now keep stirring the content continuously and keep a plate over the kadai so that it cooks quickly
9) The onions don't have to turn pale-brown but should reduce in mass which gives us the indication that we can then add the sooji into it
10) At this stage add 1.5 measures (a normal cup) of white sooji directly into the kadai
11) For every measure of sooji, 4 measures of water needs to be added
12) Again repeat the procedure of continuously stirring with a plate covered regularly on an optimum flame
13) When the water nicely cooks within the content and reduces to a more solid mixture (but still has very little liquid in it so that it does not dry up easily) you can then take it out of the flame
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