Jinugula Upma

Jinugulu..its a kind of small red Kidney beans.I dont know the exact name we call them Jinugulu and we get them only during October at that time we need to dry roast these seeds and can store them for an year.We make this Jinugula Upma/Roti for every Diwali as a tradition and serve it with Raitha and Sweet Mango Pickle
Ingridents:
Jinugulu:3/4 cup(soaked for 3 hrs and pressure cook them for 3 whistles and put aside)
Roasted Upma Ravva:2 cups
Cumin Seeds:1 spn
Mustard Seeds:3/4 spn
Curry Leaves:6-7
Green Chillies:5-6
Red Chillies:3
Grated Ginger:1.5 spn
Water:4.5 cups(for a cup of roasted upma ravva I used 2.5 cups)
Salt:To taste
Oil:3 spns
Procedure:
1.Take a wok add oil and when hot add the cumin seeds and when they splatter add mustard seeds and fry for a min now add the red chillies,green chillies,curry leaves,grated ginger and fry till the raw flavor of ginger is removed.
2.Now add 5 cups of water,when water comes to a boil add the boiled Jinugulu, salt and cover it with a lid for 4-5 mins.
3.After 5 mins add 2 cups of Roasted upma ravva and check for the seasonings and adjust if needed.Cover it with a lid and cook till ravva becomes smooth n completely cooked.
4.Serve it hot with Onion Raitha and Sweet Mango Pickle.
I brought these from India in my last visit.We can even use these Jinugulu in making another Traditional recipe with Brinjal and potato.Will try to make that dish and post that recipe soon.

4 comments:

Desmone007 said...

I like your recipe, especially with the ginger in it. Jinugulu is a foreign name to me but from your pics the bean does look familiar. Thanks for sharing

Parita said...

This is new to me..unsual recipe dear..thanks for sharing..

Divya Vikram said...

Havent heard of this! Different recipe!

Ramya said...

vya this one is one of my favourites....Will you get them from India?