Vegetable Uttapam
Ingredients
- 1.5 cups Poha (thick or medium flattened rice)
- 1 tbsp Oil
- 1/2 tsp Mustard seeds
- 1/2 tsp Cumin seeds
- 1 Green chili, finely chopped
- 1/4 cup Peanuts
- 1 medium Onion, finely chopped
- 1/2 cup Mixed vegetables (carrots, green peas, and potatoes, finely chopped)
- 1/4 tsp Turmeric powder
- Salt to taste
- Fresh coriander leaves, chopped (for garnish)
- 1/2 Lemon (for juice)
Instructions
- Rinse the poha in a colander under running water for a few seconds until it becomes soft but not mushy. Drain all the water completely and set it aside.
- Heat the oil in a wide pan on medium heat. Add the peanuts and roast them until they are crunchy. Remove them from the pan and set aside.
- In the same pan, add the mustard seeds and cumin seeds, letting them splutter.
- Add the chopped onions and green chili. Sauté until the onions turn soft and translucent.
- Add the finely chopped mixed vegetables. Sprinkle a splash of water, cover the pan with a lid, and let the vegetables cook for about 5-7 minutes until they are tender.
- Stir in the turmeric powder and salt, mixing well with the cooked vegetables.
- Gently fold in the rinsed poha. Toss everything together carefully until the poha takes on a uniform yellow color from the turmeric. Cook on low heat for 2 minutes so the flavors blend.
- Turn off the heat. Stir in the roasted peanuts and squeeze the fresh lemon juice over the top. Garnish with freshly chopped coriander leaves before serving.
Video