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Upma Potatoes And Coconut Kebab With Chared Brinjal Chutney

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Upma Potatoes And Coconut Kebab With Chared Brinjal Chutney Recipe, Alu sukhi sabji, How To Make Upma Potatoes And Coconut Kebab With Chared Brinjal Chutney Recipe

It’s basically a southern inspired kebab which is very easy snack recipe.

 

Upma is a kind of South Indian, Maharashtrian and Sri Lankan breakfast meal, prepared like a thick porridge.  Upma is really a delicious breakfast with fast cooking types of grains like rough semolina, rice cereal, or rice flakes. A variety of spices and/or veggies will often be added in throughout the cooking, based upon specific choices. Nowadays, it's well... Read More..

About Recipe

Alu gaddalu vepudu, Urlai kizhangu varuval, Golalu Bhaja

How to make UPMA POTATOES AND COCONUT KEBAB WITH CHARED BRINJAL CHUTNEY

(59 ratings)
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Prep time
15 mins		 Cook time
30 mins		 Total time
45 mins
UPMA POTATOES AND COCONUT KEBAB WITH CHARED BRINJAL CHUTNEY
Author : Vahchef
Main Ingredient : Potato
 Servings : 2 persons
Published date : March 15, 2019


Ingredients used in UPMA POTATOES AND COCONUT KEBAB WITH CHARED BRINJAL CHUTNEY
• Oil - 2 tablespoons.
• Mustard seed - 1/2 tea spoon.
• Urad dal - 1/2 tea spoon.
• Chana dal - 1/2 tea spoon.
• Hing - 1 pinch.
• Curry leaves - 1 spring.
• Red chilli flakes - 1 tea spoon.
• Green chilies (chopped) - 2 numbers.
• Ginger (chopped) - 1/2 tea spoon.
• Turmeric powder - 1 pinch.
• Potatoes(boiled and gratted) - 1 cup.
• Lime juice - 1 tablespoon.
• Salt - to taste.
• Coriander leaves(chopped) - 1 tablespoon.
• Rice flour - 2 tablespoons.
• Desicated coconut powder - 1/2 cup.
• Bread crumbs - 1/4 cup.
• Brinjals - 2 numbers.
• Onions(chopped) - 1 tablespoon.
• Yogurt - 1-2 tablespoons.
• Ginger chutney - 1 tea spoon.
• Slice of lemon - 3 numbers.
Method:
  • Take some oil in a hot pan then add mustard seeds when the oil is hot.
  • Also add urad dal, chana dal, hing, curry leaves, red chili flakes, chopped green chilies, chopped ginger, turmeric powder and keep stirring it continuously.
  • Once the color changes add boiled and grated potatoes, little lime juice, and salt.
  • Mix it thoroughly and add some chopped coriander leaves.
  • Once it cools down to make small tikkies or patties with this potato mixture.
  • In a bowl make a thin slurry of rice flour, water, and salt.
  • In a plate take more of dry desicated coconut powder and less of breadcrumbs and mix it well.
  • Now dip the patties in the slurry and coat it with the coconut and bread mixture.
  • Repeat the process for all the patties and shallow fry them with little oil in a hot pan on a slow flame.
  • At the same time roast brinjals directly on the flame.
  • Once it becomes dark brown and black in color, take out its skin and chop it very finely.
  • Add some chopped onions in the same bowl and mix it with salt, chopped green chilies, chopped coriander leaves, lime juice, yogurt and mix it well.
  • Turn out the patties to another side so that they are cooked both the sides.
  • Once they are cooked serve them hot with this yogurt chutney after garnishing the kebab with ginger chutney, curry leaf and a slice of lemon on that.





Cooking with images Batata bhaji, Potato , Akugadda palya





Articles


 

Upma is a kind of South Indian, Maharashtrian and Sri Lankan breakfast meal, prepared like a thick porridge.  Upma is really a delicious breakfast with fast cooking types of grains like rough semolina, rice cereal, or rice flakes. A variety of spices and/or veggies will often be added in throughout the cooking, based upon specific choices. Nowadays, it's well-liked in most areas of India and it is prepared in numerous methods.

 

Upma is an easy make dish that is ideal for beginners. The flavor isn’t very strong or powerful that makes it a fantastic dish for Indian cuisine first-timers. The authenticity of the dish will inspire hunt for the dishes and break the concept that Indian food is only able to be enjoyed from the restaurant. This easy recipe can be modified and altered based on an individual's flavor that allows for creativity with the cooking.

 

A basic Upma   is made from semolina and requires nearly 10 mins to prepare. It uses not much oil/butter, which makes it one of the most preferred, healthy and satisfying breakfasts in South India

 

The Rice Upma, generally well-known in Tamil Nadu and southern regions of Karnataka is known as Akki Tari Uppittu (Rice coarse flour). A different variation of upma is prepared with grated coconuts rather than onions, particularly on holy days, when onion is avoided. This kind of upma is mostly smeared with ghee by the end of preparation

 

A large number of versions of Upma are made with ground wheat and rice of various grain size, vermicelli, Durum wheat semolina or pearl sago. A variety of veggies may be added in, and can be garnished with various beans (raw or sprouted), cashew and peanuts. For the variant known as masala upma (referred to as 'Kharabath' in Karnataka), sambar masala or garam masala is added along with red chili powder, rather than green chilies.

 

A bowl of Spicy Upma and coffee or Tea goes very well together. We can also serve this dish in small parties or get together.



 

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