BEETROOT BUTTERMILK UPMA

 

Prep Time       -10 minutes

Cooking Time - 15 minutes

Serve           -  4

INGREDIENTS
Suji  - 2 cup
Mustard seeds -1/2 tsp
Green chilly - 1
Finely chopped onion -1
Small diced beans  - 2 tbsp
Finely chopped carrot - 1
Cashew nuts  - 10 - 12

Peanuts - 2 tbsp
Finely chopped capsicum - 2 tbsp
Curry leaves - 6-7
Salt - to taste
Clarified butter- 4tbsp
Beetroot butter milk - 5 cup
Chana dal - 1/2 tsp
Urad dal - 1/2 tsp

METHOD

Heat clarified butter in a pan add cashew nuts fry and strain it,now add peanuts fry and strain it.
  Take a pan  dry roast the suji in medium flame and  the colour of must be the same.
 Heat the clarified butter in a pan
 Put the mustard  seeds to crackle.
Add chana dal, urad dal, onion, carrot ,beans, capsicum and fry till light brown.
 Add green chilly and curry leaves.

Peel beetroot and chop it bo with pinch of sugar and  make a paste of one cup of buttermilk.

 Mix beetroot buttermilk and let the beetroot  buttermilk water to boil.
 Add suji and salt once the water gets boiled..
 Once the suji absorb the water, cover and cook on low flame  for 4-5 minutes. Stir in between.
 When it gets ready, add the cashew nuts and peanuts,serve it in  breakfast with cucumber chutney.