Mahadeva's Bhaga Sasthra
32. Cracked Wheat Pan Upma
| Ghee | - ½ palam |
|---|---|
| Cracked Wheat | - ¼ padi |
| Sour Butter Milk | - ⅜ padi |
| Powdered Salt | - ¼ palam |
| For Seasoning: | |
| Ghee | - ⅛ palam |
| Red Chillies | – ⅛ palam |
| Mustard | - ¼ palam |
| Urad Dal/Black Gram | - ¼ palam |
| Cumin Seeds | - 1/16 palam |
| Curry Leaves | - ⅛ palam |
| Asafoetida | - veesam 1/16 r.e |
- 1. Heat ghee in a pan and after it boils, add cracked wheat in it and fry well until golden brown. The aroma of the ghee should emerge out of the dish.
- 2. Add sour butter milk. Put this in a lead coated vessel and add the fried cracked wheat in it. This vessel should be clean and rust-free.
- 3. Add powdered salt to it and mix well.
- 4. Heat ghee in a pan and add red chillies, mustard, urad dal, cumin seeds, curry leaves, asafoetida and refer to the 22nd recipe for seasoning.Set aside the asafoetida.
- 5. Pour the cracked wheat into the seasoning and stir well with an iron rod continuously so that it is cooked properly. The butter milk used here should be sour and thick.
- 6. This dish should be eaten hot. If necessary grated coconut can be added to the butter milk and used.