Kiwi fruit Chat

As we bid goodbye to 2011, here is a Chatpati welcome to 2012. Kiwifruit chat is a chat recipe, ideal for an evening with friends, fun and fizz.

Ingredients:

Kiwifruit 1
Onion 1
Sev 1 cup
Chopped coriander 1 cup

For the Puri

All purpose flour (Maida) 1 cup
Cumin seeds (Jeera/jeelakarra) 2 tsp
Refined cooking oil 1 cup
Salt to taste

For the Chutney

Coriander (Kothimeera) 1 bunch
Mint leaves (Pudina) ½ bunch
Green chillies 2
Ginger 1 tsp
Sugar 1 tsp
Red chilli powder 1 tsp
Mango powder (Amchur) 1 tsp
Dates 2
Tamarind paste 1 tsp
Chat masala 4 tsp
Salt to taste

Method:

Puris:

Mix to dough the flour, salt and cumin seeds. Bail small portions of the dough into small circles or puris and deep fry in pre-heated oil until crisp. Remove onto a tissue to drain off excess oil. Note that these puris need not be puffed but require being crisp.

Chutney:

Dry roast the mint leaves. Blend to a fine paste the coriander, roasted mint leaves, green chillies, ginger, sugar, dates, Mango powder, chat masala, red chilli powder, tamarind paste/tamarind and a pinch of salt. The chutney makes a great sandwich spread too.

Kiwifruit chat:

Peel and cut the kiwifruit into slices. Finely chop the onion and coriander.

Place the puri on the serving plate. Top up with a kiwi fruit slice, chutney, sprinkle salt (if required), and garnish with chopped onions, coriander and sev.

Serve tangy and spicy, kiwifruit chat and see them getting over and being asked for. A real chatpati way to enjoy the last day of the year. Hope the New Year has loads of beautiful moments waiting to become memorable for all of us.

Chilli Coconut Bath

The large green chillies, specially the Turkish variety found here in Dubai are really spicy and yummy. Of course, the Indian one too has its distinct flavor.

Preparation time: 20-25 mins

Serves: 2



Ingredients:

Raw rice (any variety) 1 cup
Large green chillies (Mirchibajji chillies/Bajji mirapakayalu) 2
Cooked/frozen green peas (batani) 1 cup
Grated fresh coconut (pachi kobbari) 3/4th cup
Roasted gram (Bhooni chana dal/putnala pappu) 1/4th cup
Tamarind 1 blob
Red chillies 2
Refined cooking oil 1 tbsp
Cumin seeds (jeera/jeelakarra) 1 tsp
Black gram (Uraddal/uddipappu) 1 tsp
Pinch of turmeric (haldi/pasupu)
Salt to taste
Chopped coriander to garnish

Method:

Chop the chillies into circles.

Soak the tamarind in a quarter cup of water for around 15 mins. Alternatively, tamarind paste can be used.

Pressure-cook/cook the rice.

Blend to a fine paste, the fresh coconut, roasted gram, soaked tamarind, red chillies and a pinch of salt.

In a pan/kadai (bandli/mookudu), heat oil and add cumin seeds, black gram and a pinch of turmeric. To this, add the chopped chillies and green peas and sauté for a few mins until the chillies and green peas turn soft and feel cooked.

Add the above coconut paste, salt to taste and cook for around 2 mins.

Remove and add to hot cooked rice and mix well.

Garnish with coriander (optional) and serve.

Chilli coconut bath is spicy. Being a flavored rice recipe, it tastes great with any of the dals or gravy curries. We however dipped it in carrot kootu and relished the completely new taste.

Orange peel gojju/kamalam pottu gojju

Oranges are an all time favorite, how about cooking the peels? Orange peels are known to be rich in Vitamin C and calcium and orange gojju is in fact an age-old recipe from Karnataka, one that Rathna mummy (our maternal grand mom) made for us on our Bengaluru visits.

Preparation time: 20-25 mins

Serves: 2

Ingredients:

Peels of 4 oranges (kalam pandu pottu)
Sesame seeds (til/yellu/nuvvulu) 2 tsp
Coriander seeds (dhania seeds/dhaniya beeja/dhaniyalu) 2 tsp
Cumin seeds (jeera/jeerige/jeelakarra) 2 tsp
Dry coconut (vonkobbri/endukobbari) 2-3 pieces/small cubes
Red chillies 4
Mustard seeds (rai/sasve/aavalu) 2 tsp
Black gram (Uraddal/uddinbele/uddipappu) 1 tsp
Groundnuts 1 tsp
Curry leaves 4-5
Tamarind (imli/chintapandu) 1 blob
Jaggery (gud/bella/bellam) equal to the tamarind
Refined cooking oil 2 tsp
Pinch of turmeric (haldi/pasupu)
Pinch of asafoetida (hing/ingu/inguva)
Salt to taste

Method:

Soak tamarind in a quarter cup of water for around 10-15 mins .

Wash the orange peels. Scrape out the white fibers that stick to the inner white peel. The white portion of the inner peel can be left, as it is rich in fiber content. Finely chop the orange peels.

Apply a drop or two of oil onto a pan. Dry roast the sesame seeds, coriander seeds, a tsp each of mustard seeds and cumin seeds, 2 red chilies and dry coconut pieces. Set aside to cool.

Add the above roasted spices, pinch of salt, soaked tamarind (or tamarind paste as available), and jaggery in proportion to the tamarind used and grind to a fine paste. Add a little water if required.

Heat oil in a pan/kadai (bandli/mookudu) and add a tsp of mustard seeds, cumin seeds, black gram, peanuts, 2 red chillies, curry leaves and a pinch each of asafoetida and turmeric.

Add the chopped orange peels, salt to taste and sauté until cooked. This takes around 2 mins. (Remember that the paste already has a pinch of salt and add salt accordingly).

Add the spice-tamarind-jaggery paste and cook for around 2-5 mins until the gojju thickens and the orange peels are evenly spiced and cooked.

Sour, tangy, spicy and sweet, Orange peel gojju is a great rice supplement and an Indian bread supplement too. Surprise your guests at this New Year’s bash with this innovative sweet chutney/curry.

Parwal Tomato curry

Parwal, also called as potol or pointed gourd is a regular North Indian vegetable. Used mostly in the Eastern states of Bihar, Bengal and Orissa, the influence is there on North east Andhra too and parwal is regularly cooked in Vishakapatnam and surrounding areas.

Preparation time: 25-30 mins

Serves: 2

Ingredients:

Pointed gourd (parwal) ½ kilo
Tomatoes 2
Refined cooking oil 2 tbsp
Mustard seeds (rai/aavalu) 1 tsp
Cumin seeds (jeera/jeelakarra) 1 tsp
Black gram (uraddal/uddipappu) 1 tsp
Red chilli flakes 2 tsp
Curry leaves 4-5
Red chilli powder 1 tsp
Coriander powder (dhania powder) 1 tsp
Cumin powder (jeera powder) 1 tsp
Salt to taste

Method:

Wash and cut the parwal into small cubes. Chop the tomatoes.

Heat oil. Add the mustard seeds and as they pop add the cumin seeds, black gram, red chilli flakes, curry leaves.

To the seasoning add the chopped tomatoes and cook until soft. This should take around 3-5 mins on medium heat.

Add the parwal and stir for 2 mins.

Add the red chilli powder, coriander powder, cumin powder and salt to taste. Mix well. Add water enough to boil and cook for around 10 mins until the parwal feel soft and done.

Parwal tomato curry can be served as a semi-gravy or dry curry. Being a North Indian regular, it tastes best with any Indian bread and flavored rice.

Santa in Snow

Its Christmas and the time to celebrate, what better way to than having Santa home with all his yummy gifts?

Preparation time: 15-20mins

Serves: 4

Ingredients:

Sago seeds (Sabu daana/Saggubiyyam) 1 cup (100 gms)
Red Apple 1
Milk (paalu) 500 ml
Sugar ½ cup
Vanilla essence 2 tsp

Method:

Soak the sago seeds for around 1 to 1 and ½ hours.

Boil the milk until it turns to around half its quantity.

As the milk is boiling, cut one-half of the apple (unpeeled) and chop the bottom, making it possible for the apple to stand. For the other half, peel and chop finely. (Note that the apple turns brown too soon, so cut just before it is to be added).

Add sugar and boil the milk for around 2-3 mins. Add the soaked sago seeds, chopped apples as well as the unpeeled half and cook until creamy and semi-thick. It shouldn’t be too liquid or too solid in consistency. Add vanilla essence and stir well.

Into the serving bowl, pour the sago-apple-milk mix. Place the unpeeled apple in the centre, standing upright. This is our Santa in milky snow, and the hidden apples are of course the gifts! (Note that the apple in the centre will not turn brown because it is already cooked). Cool and serve or serve as is.

Santa in Snow is a Christmas dessert, one that will add sweetness and visual splendor to the Christmas menu. So Welcome the Sweet Santa with his ‘fruitful’ gifts and enjoy a merry Christmas. A Merry Christmas to all of you.

Dosakaya mukkala pachadi

Dosakayalu or the yellow cucumbers are another of the veggies regularly used in telugu homes. Mukkala pachadi is a traditional way of savoring this veggie.

Serves: 2

Preparation time: 15-20 mins

Ingredients:

Yellow cucumbers (Dosakaya) 1 (1/2 kilo)
Green chillies 5
Red chillies 5
Curry leaves 4-5
Coriander 2 strands
Tamarind (Chintapandu) 1 blob (25 gms)
Mustard seeds (Aavalu) 2 tsp
Cumin seeds (Jeera/Jeera) 2 tsp
Black gram (Uraddal/Uddipappu) 2 tsp
Bengal gram (Senaga bedalu) 1 tsp
Refined cooking oil 2 tbsp
Pinch of turmeric (Haldi/Pasupu)
Pinch of asafoetida (Hing/Inguva)

Salt to taste

Method:

Wash and peel the dosakaya. Chop finely and set aside.

Soak 25 gms tamarind in a quarter cup of water for around 10 mins.

In pan/kadai (Bandli/mookudu), heat a tbsp of oil and add mustard seeds, cumin seeds, black gram, green chillies and red chillies and turmeric. Add the soaked tamarind, salt and this seasoning to the blender and grind to a fine paste. Set aside to cool.

Add the ground paste to the dosakaya pieces and mix well.

In the same pan prepare the seasoning: heat oil and add mustard seeds, Bengal gram, black gram, cumin seeds, chopped coriander and asafoetida.

Season the dosakaya pieces with this tempering.

Dosakaya mukkala pachadi or yellow cucumbers' pickle is done. It makes a great combo with hot rice and is had regularly with dosas.

Dondakaya vepudu/Tindora fry

Dondakaya vepudu needs no introduction especially if the reader is Telugu. A popular, regular and favorite of most Telugus, here is a quick recipe:

Preparation time: 15-20 mins

Serves: 2

Ingredients:
Indian gourd (tindora/dondakaya) 1/4th kilo
Refined cooking oil 1 cup
Cumin seeds ½ tsp
Curry leaves 4-5
A handful of cashews (kaju)
A handful of fresh coconut pieces (kobbari mukkalu)
Red chilli powder to taste
Salt to taste

Method:

Wash, wipe and cut the tindora vertically. Cut the coconut into small pieces.

Heat the oil and deep-fry the tindora in this pre-heated oil. Remove onto a tissue to drain off excess oil.

Spice the tindoras with salt and red chilli powder as to taste. Mix well.

Heat 2 tsp of oil in a pan and add cumin seeds and chilli flakes (optional). Add curry leaves, cashews and the coconut cubes and sauté for 2 mins.

Garnish the tindoras with the above seasoning.

Crispy and spicy, Dondakaaya vepudu or tindora fry is a great combo with ghee topped rice. Mix a cup of sambar rice and have the dondakaya fry with it, you really will not think of chips again.

Menthi Majjiga/Fenugreek yoghurt

With Christmas and New Year round the corner, it is party and holiday time. Time to celebrate with delicious treats and yummy feasts. It is also the time when most of us suffer with an upset stomach and fall sick. Menthi majjiga is the medicine. While fenugreek is a popular digestive, curds act as a coolant to the otherwise burning poor stomach.

Thank you Vasantha Aunty (Neeharika’s mom in law) for the superb solution.


To see how menthi majjiga is made, please click here.

Preparation time: 10 mins

Serves: 2

Ingredients:

Yoghurt (Curds/Majjiga/Majjige) 1 cup
Onion 1
Green chilly 1
Chopped coriander 1 tbsp
Curry leaves 4-5
Refined cooking oil 1 tsp
Red chilly 1
Mustard seeds (Rai/Aavalu) ½ tsp
Fenugreek seeds (Methi seeds/Menthulu) ½ tsp
Carom seeds (Ajwain/Vaamu) ½ tsp
Pinch of turmeric (Haldi/Pasupu)
Pinch of Asafoetida (Hing/Inguva)
Salt to taste

Method:

Beat thick curds to buttermilk consistency. It should feel creamy and milky. Add salt and turmeric and set aside for around 5-8 mins.

Finely chop the onion, coriander, curry leaves and green chilly.

Heat oil in a pan. Add the onions and fry until golden brown.

Heat oil in the pan, add mustard seeds and as they pop, add the red chilly, fenugreek seeds, carom seeds and a pinch of asafoetida.

Add to the beaten curds, the fried onion, and chopped coriander, curry leaves, green chillies (not if serving to children) and the seasoning and beat well.

Menthi majjiga can be served refrigerated or as is. Serve with light khichdi or any flavored rice as a raitha or with plain rice mixed with any south Indian dal or just sip it through. Enjoy the parties and menthi majjiga too.

Vankaya Tomato Gojju/ Brinjal Tomato Gojju

Vankaya tomato gojju or Brinjal tomato gojju is another of the popular Karnataka recipes.


Preparation time: 20-25 mins

Serves: 2

Ingredients:

Brinjals (Baingan/vankaya) (long/small/round/large-any variety) 1/4th kilo
Tomatoes 2
Onion 1
Green chillies 2
Curry leaves 4-5
Jaggery 2 tbsp
Tamarind (Imli/Chintapandu) 1 blob
Refined cooking oil 1 tbsp
Mustard seeds (Rai/Aavalu) 1 tsp
Cumin (Jeera/Jeelakarra) 1 tsp
Black gram (Uraddal/Uddipappu) 1 tsp
Rasam powder 1 tbsp
Pinch of asafoetida (Hing/Inguva)
Salt to taste

Method:

Wash and cut the brinjals into small pieces. Chop the tomatoes and onions. Slit the green chillies.

Soak the tamarind and jaggery in equal proportions in 1/4th cup of water for around 15 mins. (Use tamarind or tamarind paste as available, but both require being soaked)

In a cooking pot/vessel, add the brinjals and around half a cup of water and boil for around 10 mins until soft. Mash the brinjal to seem a pulpy mix.

Heat oil in a pan/kadai (Bandli/mookudu) and add mustard seeds. As they splutter, add the cumin seeds, green chillies, black gram and a pinch of asafoetida. Add the chopped onion and sauté until transparent.

Add the tomatoes and cook until soft. This will take around 5 mins.

Add the mashed brinjal, rasam powder and stir well. Cook for a few mins.

Add the tamarind and jaggery juice, salt to taste, curry leaves and stir cook. Cook until the gojju thickens, for around 5-8 mins.

Brinjal tomato gojju apart from being a visual delight is a great rice and Indian bread compliment. An ideal one for the lunch box as it is both filling and light on the tummy.

Carrot pappu/Carrot Dal

Carrots are the well known ‘healthy’ veggies and dal just make the recipe nutritious. A quick one.

Preparation time: 25-30 mins

Serves: 2

Ingredients:
Carrot 1
Pigeon peas (Toordal/Kandipappu) 1 cup (100 gms)
Green chillies 2
Ginger 1/4th inch
Curry leaves 4-5
Refined cooking oil 1 tbsp
Mustard seeds (Rai/Aavalu) 1 tsp
Cumin Seeds (Jeera/Jeelakarra) 1 tsp
Black gram (Uraddal/Uddipappu) 1 tsp
Redchilli powder 1 tsp
Cumin powder 1 tsp
Salt to taste
Chopped coriander to garnish

Method:

Pressure-cook the pigeon peas to 3 whistles or boil until soft.

Grate the carrot and chop the coriander and ginger. Slit the green chillies.

Heat oil in a kadai/pan (Bandli/mookudu). Add mustard seeds and as they splutter, add the cumin seeds, black gram, green chillies, ginger, curry leaves and a pinch of turmeric. (Add a few peanuts for those who like a crackle while eating.)

Sauté the seasoning and add the grated carrot. Saute for a min or two and add around half a cup of water. Leave the carrot to boil for around 5 mins.

To this add the cooked pigeon peas, chopped coriander, salt to taste, red chilli powder and cumin powder (only when the dal is a compliment to Indian bread).

Add a little water if required (to ensure it isn’t burnt) and cook for around 5-8 mins.

Carrot pappu or Carrot dal is done. And as mentioned it makes a great Indian bread and rice compliment. The color itself makes the dal enticing and a hot favorite of many.

Thrillingtreats in “News”

A pleasant surprise this Sunday morning… As we surfed through e papers, this is what we found:

Thrillingtreats is indeed in news.

Thank you to the team at namasthetelagana.

Moong and Chana Dal Kosambari

Kosambari is a South Indian salad popular in Karnataka. It is a popular preparation during festivals.

Preparation time: 15 – 20 mins

Serves: 2

Ingredients:

Green gram (Moong Dal/Pesara Pappu) 1/2 cup
Bengal gram (Chana Dal/Senagabedalu) 1/2 cup
Cucumber 1
Grated raw mango 2 tsps
Green Chillies 2
Chopped coriander 1 tsp
Salt to taste
Fresh and grated coconut for garnish

Method:

Wash and soak the Bengal gram and green gram separately for around 15 mins.

Finely chop the cucumber, coriander and green chillies. Grate a little bit of raw mango.

Drain and add to a bowl the soaked bengal gram, green gram, cucumber, coriander, green chillies, grated mango and mix well.

Add salt to taste, mix well and garnish with freshly grated coconut just before serving.

Kosambari is a must inclusion in all South Indian menus, makes a great protein rich salad otherwise.

Bachali pappu/Malabar spinach dal

Malabar spinach referred to as basale soppu in Kannada and Bachali kura/aaku in telugu is one of the popularly used green leafy vegetables in South India. Rich in Vitamin A, C, calcium, iron and protein, it is obviously good for health.

Bachalikura aaku pappu or Malabar spinach dal is another of the popular Andhra recipes.

Preparation time: 25-30 mins

Serves: 2




Ingredients:

Bunch of Malabar spinach (bachalikura/basale soppu) 1
Pigeon peas (toordal/kandipappu) 1 cup
Onion 1
Green chillies 2
Red chillies 2
Tamarind/tamarind paste (chintapandu) ½ blob/1 tsp
Refined cooking oil 1 tbsp
Mustard seeds (rai/aavalu) 1 tsp
Cumin seeds (jeera/jeelakarra) 2 tsp
Black gram (uraddal/uddipappu) 1 tsp
Curry leaves 4-5
Ginger (allam) 1/4th inch
Red chilli powder 1 tsp
Pinch of asafoetida (hing/inguva)
Pinch of turmeric (haldi/pasupu)
Chopped coriander 2 tsp
Salt to taste

Method:

Wash and finely chop the Malabar spinach and onions. Slit the green chillies and chop the coriander and ginger.

Pressure-cook the pigeon peas, Malabar spinach, tamarind/tamarind paste as available, green chillies, a tsp of cumin seeds and a pinch of turmeric together. Cook to 3 whistles. Set aside.

Heat oil in a pan/kadai (Bandli/mookudu). Add mustard seeds and as they pop, add cumin seeds, red chillies, curry leaves, black gram and a pinch of asafoetida. Add chopped onion, ginger, and sauté until brown.

To this seasoning, add the cooked Malabar spinach-pigeon pea mix, salt to taste, a spoon of red chilli powder, chopped coriander and mix. Add a little water if required and boil for a few mins.

Spicy and tangy, bachalikura pappu or Malabar spinach dal is done. Serve with hot ghee topped rice and papads. Being a nutritious leafy dal, it makes a great Indian bread combo too.

Mango Mayonnaise Dip

Dips are always an additional work while serving starters or snacks. Mango mayonnaise dip though, is an instant option and will take the guests by surprise.

Preparation time: 5-10 mins

Ingredients:

Canned/Bottled mango juice 1/4th cup
Mayonnaise 2 tbsp
Pinch of salt
Pinch of pepper

Method:

Blend the bright yellow mango juice, mayonnaise (or even the eggless mayonnaise) and a pinch each of salt and pepper. Blend to a saucy texture.

Pour into a small serving cups/bowls and serve immediately. Mango mayonnaise dip turns sour within an hour, so it is always better to make instant and small quantities and serve soon. Since the ingredients are easily available, it doesn’t take much time/effort too.

Mango mayonnaise dip is a great dip to have with nachos/crisps/papads or even the palak tikkis. Like all other dips, the kids are sure to have more of this than the actual snack it is served with.

Palak Tikki

December and the chill is just getting chiller! What better than hot evening snacks for this season.

Preparation time: 40-45min

Serves: 4





Ingredients:

Bunch of Spinach (Palak/palakura) 1
Potatoes (Aloo) 2
Onion 1
Green chillies 2
Coriander 1 bunch
Cumin powder (jeera powder) 1tsp
Garam masala 1 tsp
Chopped ginger 1tsp
Chat masala 1 tsp
Split chickpeas (Bhooni chana dal/putnala pappu) 1 tbsp
Refined cooking oil 1 cup
Salt to taste

Method:

Wash, boil and mash the potatoes. Finely chop the spinach, onion, green chillies, ginger and coriander.

Powder the split chickpeas. The powder should be slightly coarse. Alternatively, Gram flour can also be used. However, chickpeas add crispiness.

Mix the mashed potatoes, spinach, onion, green chillies and coriander. Add the cumin powder, ginger, garam masala, chat masala, split chick peas powder and salt to taste. Mix to a thick dough.

Grease your palm or use a plastic wrap. Take lumps of the dough and pat into tikkis or flat disc shaped cakes.

Shallow fry on a pan/tawa with a few drops of oil until the cakes turn brown on both sides. Keep turning them carefully though.

Serve hot with any of the chutneys, sauce and hot ginger tea. What better way to celebrate a chilly winter evening.

Aratikaya upma curry/raw banana upma curry

Aratikaya upma curry is another daily curry made in Telugu homes.

Preparation time: 20 – 25 mins

Serves: 2

Ingredients:

Raw bananas (aratikaya) 4

Ginger (allam) 50 g (1/4th inch)

Green chillies 6
Refined cooking oil 1 tbsp
Black gram (urad dal/uddipappu) 1 tsp
Cumin seeds (jeera/jeelakarra) 1 tsp
Mustard seeds (rai/avalu) 1 tsp
Red chillies 4
Curry leaves 4 – 5
Pinch of asafoetida (hing/inguva)
Salt to taste

Method:

Clean and peel bananas. Chop into small pieces and boil. Alternatively pressure cook to 1 whistle. Set aside.

Blend to a fine paste the green chillies and ginger.

In a kadai/pan (Bandli/mookudu), heat oil and add red chillies and mustard seeds.

As the mustard seeds pop add black gram, cumin seeds, curry leaves and a pinch of asafoetida.

To the seasoning add the boiled banana, ginger chilly paste, salt to taste and mix well to evenly spice the curry. Cook for around 5 mins.

Aratikaya upma curry or raw banana upma curry is basically a rice supplement but makes a great combo with rotis and pooris too.

Semiya upma

Semiya or sevvayan as it is known in India is a popular Asian ingredient and semiya upma is an equally popular Indian recipe. A favorite of kids and the grey haired.

Preparation time: 20-25 min

Serves: 2

Ingredients:

Sevvayan/Semiya ½ kilo
Ghee 1tsp
Refined cooking oil 1 tbsp
Mustard seeds (rai/aavalu) 1 tsp
Black gram (Uraddal/uddipappu) 1 tsp
Green/red chillies 2
Chopped coriander 2 tsp
Curry leaves 4-5
Ginger 1/4th inch
Onion 1
Tomato 2
Green peas 1 cup
Salt to taste
Fresh and grated coconut and fresh lemon juice for garnish.

Method:

In a drop or two of ghee dry roast the semiya until golden brown and set aside. Nowadays, roasted semiya is also available in the market.

Heat a tbsp oil, add mustard seeds and as they pop, add black gram, the slit green/red chillies, chopped coriander, curry leaves, ginger, finely chopped onion and sauté until the onion turn light brown.

Add the chopped tomatoes and boiled/frozen green peas and sauté.

For 1 cup of semiya roasted, add 1½ cups of water to the vegetables and leave to cook.

Once the water reaches boiling point and the veggies feel soft and cooked, add the roasted semiya, salt to taste and keep stirring until thick and dry.

Garnish with fresh coconut and sprinkle lemon juice before serving. Serve hot with the hot coconut chilli chutney mentioned below. The combination will just seem great, with a bland semiya upma and hot coconut chutney to trickle the tongue.