29. Plain Upma (Thick Porridge)🔗

For Seasoning:

Ghee Or Oil - 1½ palam Red Chillies - ¼ palam Urad Dal/Black gram - ½ palam Mustard Seeds - ¼ palam Curry Leaves - ¼ palam

Method:

• 1. Heat ghee or oil in a 2 padi water holding capacity pot. After it boils, add red chillies, mustard, urad dal, and refer to recipe 22nd for seasoning.
• 2. Clean curry leaves and add it to the dish. Add pure water. Add powdered salt. Mix rice flour and grated coconut and put it in the boiling water and stir continuously. It should not form lumps.
• 3. After the flour is cooked remove it from fire and keep it in slow fire for 5 minutes and remove to use.
• 4. The rice flour should be ground coarsely for this dish. You may even add toor dal to the rice while grinding. If you want to add asafoetida, add soon after the seasoning is ready and just before the water is added.