Palak Upma (Green Uppittu) - Spinach Upma

Steps

1. 1
   Wash and separate the fresh spinach leaves.
2. 2
   Blanch the spinach in hot water for 1-2 minutes until soft, then drain and immediately cool in cold water.
3. 3
   Blend the blanched spinach with green chillies and ginger until smooth.
4. 4
   Dry roast the semolina on low heat to enhance flavor and prevent lumps.
5. 5
   Heat oil and ghee in a pan, add mustard seeds, chana dal, urad dal, cumin seeds, asafoetida and curry leaves for tempering until they crackle.
6. 6
   Add cashew nuts and fry until golden brown for a crunchy texture.
7. 7
   Add chopped onion and sauté until softened but not browned.
8. 8
   Add vegetables such as sweet corn and carrot.
9. 9
   Add salt, water and spinach puree, mix well and bring to a rolling boil.
10. 10
    Slowly add the roasted semolina while stirring continuously to prevent lumps.
11. 11
    Add ghee and a pinch of sugar, cover and simmer for 5 minutes until the semolina is fully cooked.
12. 12
    Finish by adding lemon juice and mixing well for a fresh tangy taste.