Schezwan Upma is a wonderful twist other than traditional plain sooji/semolina/rawa upma. It brings out a tangy spicy flavour once you add the below ingredients together. There flavours are only mild yet it tastes different and better. I came up with this recipe while I experimented with food as usual. 😉
Equipment
- deep pan
- wooden shovel/large spoon
Ingredients
- 1 cup Sooji or semolina or rawa
- 1/2 cup green capsicum chopped
- 1 small onion finely chopped
- 1 inch ginger finely chopped
- 2 green chillies finely chopped
- 1 small tomato chopped
- 1/2 cup coarsely ground peanuts
- 2 tsp schezwan chutney (I used Ching's)
- 1/4 tsp raw sugar
- 3 tbsp cooking oil
- salt to taste
- 1 tsp lemon juice
- 1/2 cup chopped fresh coriander
- 1 tsp red chilli powder
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1-1/2 cups warm water
Instructions
- Heat oil in a pan, add mustard seeds and let them crackle.
- Add cumin seeds, chopped ginger and green chillies and saute for a minute.
- Now add onions and saute until transparent
- Add ground peanuts and fry till you sense a roasting aroma.
- Now add red chilli powder, mix it then immediately add capsicum, tomato, some salt just for the mixture. Mix all then cover and cook for another 3-4 mins.
- Add semolina, sugar and salt again and dry roast for 2-3 mins.
- Now add warm water, till top of the mixture, use more if you need.
- Cover and let it cook for 5 mins.
- Remove the pan lid, you will see semolina must have soaked up all the water by now. Add schezwan paste, mix well and cover again to let it steam. Turn off the heat.
- For serving, transfer the upma in a bowl/plate, garnish sprinkle some lemon juice and garnish with coriander. Enjoy.