Upooma

Ingredients
1 cup semolina
2 cups virgin coconut oil
5-6 curry leaves
2 green chillies, slit lengthwise
1cm ginger, grated
3 or 4 tsp mustard seeds
2 medium-sized onions, chopped fine
2 medium-sized tomatoes, chopped fine
Salt to taste
2 cups hot water
Pinch of turmeric powder
Juice of half a lime (optional)
Chopped coriander, for garnishing

Method
1. Heat a flat pan on medium fire and roast semolina lightly. Stir frequently and do not allow it to brown. Once done, remove onto a tray or platter and keep aside.

2. Heat virgin coconut oil, add mustard seeds, curry leaves and green chillies. When the spluttering stops, add grated ginger and stir well. Cook for another minute.

3. Add onions and fry till soft. Add hot water, turmeric powder and salt to taste, and bring to a boil.

4. Add the roasted semolina, a little at a time, stirring constantly to prevent any lumps from forming.

5. Simmer till the dish looks like a thick porridge. Turn off the fire.

6. Add lime juice, if you want to. Garnish with chopped coriander, and serve hot.

Note: This dish is a favourite for breakfast in South India.

- Recipe contributed by Gabriel M.

• Easy Beef Burgundy
• Oyster Salad with Champagne Dressing
• Ayam cili garam
• Black pepper roast
• Oats idli
• Jilebi
• Masak lemak cekur ikan keli
• Potato vadai
• Mushroom stew
• Pumpkin pie filling
Next »