This upma goes well with Sambar and chutney.
Steam the pepper, carrot, peas and sweetcorn for 8 minutes in a microwave and keep aside.
Roast the peanut for about 1-2 minutes in a non stick pan. Then add the semolina and oats. Continue roasting till the semolina is golden brown. Remove this mixture and keep it aside (Mixture 1).
Heat oil in a pan under a medium heat and add the mustard seeds, urad dal, asafetida powder, fenugreek seeds and watermelon seeds. Once the mustard seeds have completely spluttered, add the red chillies, green chillies and freshly grated ginger. Stir fry for 10-15 seconds and then add 4 cups of water to the pan. Sprinkle salt to taste.
Now add the steamed vegetables and pineapple chunks. Pour the roasted semolina, oats and peanuts (Mixture 1) stirring it simultaneously to prevent lumps. Once the water is completely dried, it is ready to serve.
Garnish with wild rocket/ coriander.
Serve the upma in a bowl carved out of beef tomato.
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