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Vathal Kuzhambu Upma
Vathal Kuzhambu Upma

Before you jump to Vathal Kuzhambu Upma recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Becoming A Healthy Eater

Are you wanting to drop weight or just improve your health? If you are, you are going to want to take a close look at your eating habits. Watching the foods you eat and the fat and calories you take in is a excellent way to remain on a happy and healthy course.

As significant as eating healthy is to losing fat and staying healthy, it can be tough to do. Eating healthy is often the toughest when dining outside. Lunch menus tend to be stocked full of appealing images, but often lacking from them is the important information, including total carbs and fat. For the reason, you might find it hard to make healthy decisions from a dinner menu.

The initial step in making healthy decisions from a dinner menu is choosing your location sensibly. When you’ve got several choices, when looking to flake out, it is crucial that you provide each option a fast examination. Although fast food institutions have started to incorporate healthy foods and meals into their menus, so you may find it a lot much easier to eat healthy in a conventional family restaurant. The same can be stated for all you can eat buffets, they are usually stocked full of convenient foods, not necessarily healthy foods.

You can also make healthy decisions from a lunch menu by looking for a healthy eating section. Since the foods that we eat are still a controversy surrounded by debate, lots of restaurants have started developing healthy eating segments on their menus. These segments are usually full of low calorie foods and side dishes, in addition to those who are reduced in fats or saturated fats.

Using your best judgment is just another one of the many ways that you can make healthy choices out of a lunch menu. This can be best accomplished by examining meal pictures on a menu. It’s also advised that you avoid foods overrun with broccoli, cheese and sour cream. If your selection contains these fattening condiments, be sure to ask for a reduced amount.

Speaking of asking for a reduced amount, you might want to ask any questions that you have. Would you like to know if the restaurant has low-fat sweet, sour cream, or mayonnaise? You will not wish to assume that they dotherefore, you will want to request your waiter. In fact, you can also need to inquire about calories and fatloss. However, this information isn’t always readily available to customers.

Even if after taking the above mentioned approaches, you are unable to find satisfying healthy foods on your lunch menu, so you may want to order a healthy side dish or drink. Water is an excellent option, particularly in comparison to soda. Salads make good side dishes, particularly the ones that are eaten without a salad dressing or dressing salad dressing. Obviously, you might want to take more measures to ensure you choose a healthy meal, but if you decide to forgo low calories for taste, then take additional actions to ensure that you get some nutrition.

We hope you got benefit from reading it, now let’s go back to vathal kuzhambu upma recipe. To cook vathal kuzhambu upma you only need 15 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Vathal Kuzhambu Upma:
  1. Get 1 cup sooji barik (fine semolina)
  2. Get 3 cups water
  3. Provide to taste salt (about 1 teaspoon)
  4. Get 1 red onion , medium sized, finely diced
  5. You need 1 - 2 chili peppers finely sliced green
  6. Take 1 teaspoon ginger juliennes
  7. Get handful moong dal sprouted
  8. Get A tablespoon carrots beans cauliflower each of finely diced , , (optional)
  9. You need 1 tomato finely chopped
  10. Take 6 tablespoons peanut oil
  11. You need 1 teaspoon mustard seeds
  12. Use 1 tablespoon channa dal
  13. Use 1 tablespoon urad dal white
  14. Prepare 1 tablespoon MTR Vatha Kuzhambu Mix
  15. Prepare 10 curry leaves
Steps to make Vathal Kuzhambu Upma:
  1. Heat the oil gently in a thick bottomed kadai, pan
  2. Add the mustard seeds and, when they begin to crackle, add the dals. Keep stirring on a low fire so that the mustard doesn't burn until the dals turn slightly brown
  3. Add the curry leaves and stir until they begin to look crisp
  4. Add the onions, ginger and green chilies
  5. Saute until the onions wilt. Adding the salt round about now helps hasten the process
  6. If using the vegetables and/or sprouts, add them at this point and continue stirring occasionally for about 2-3 minutes
  7. Add the chopped tomato and fry well till the tomato gets nice and soft and mushy
  8. Now add the Vatha Kuzhambu Mix and stir well for a minute
  9. Add the water carefully (to avoid splashing as the pan is hot) and raise the fire to speed things up
  10. When the water boils, lower the fire and wait for a minute or two. You can taste the water at this point to test if the salt is right. Add more if desired but with extreme caution
  11. Add the sooji slowly, stirring continuously to avoid lumps
  12. Keep stirring until the upma forms one homogeneous lump and stops sticking to the sides
  13. Serve hot, garnished with chopped cilantro (optional) with as side serving of coconut chutney, any South Indian pickle and a banana or two

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