Uppma - Semolina
Spicy and filling. You can consider this as a side dish as well as a main dish. Cooking time is hardly more than 5 minutes. This is healthy for a breakfast and will keep you full till lunchtime.
This is a South Indian dish and is vey famous in Kerala for a hearty morning breakfast. It is a comfort food for me and something I usually cook up when I am a tab bit lazy.
Ingredients
Semolina -1 pack
Chilli - as required. If you need more spice, add more. If not 2-3 should be enough. Go for the small chillies as they tend to be tatier and spicier.
Tomato - optional
Curry leaves - 1-2 tbsp
Kaduku (Mustard Seeds) - 2-3 tsp
Uluva (Fenugreek seed) - 1 tsp
Ghee (clarified would be a better option) - 3-4 tbsp
Onions (I prefer shallots) - 1/2 big or 3 shallots
Cashewnut (Optional) - 4-5 pieces chopped
Carrot (baby) (optional) - 4-5 cut in cubes
Hot water - 2 cups
Procedure
Heat Ghee in a non-stick pan.
Add Mustard seeds and curry leaves.
Add chillies and onions and saute till soft.
Add carrots and 1/2 of the chopped cashewnuts and fry till golden.
Add hot water and let it come to boil.
As the water boils, lower the heat to medium and add in the semolina, while stirring constantly.
This makes sure that you will not get any lumps.
How much semolina to add will depend on the situation.
You need to add as much as the water could take.
The consistency should be smooth (not watery and not too hard).
Always ensure that you are stirring constantly.
Off the stove and stirr well.
Serving Suggestions
Granish with the remaining cashew nuts andserve hot.
You will not need any curry to go along with this. A hot cup of tea or coffee would end the meal perfectly.
Spicy and filling. You can consider this as a side dish as well as a main dish. Cooking time is hardly more than 5 minutes. This is healthy for a breakfast and will keep you full till lunchtime.
This is a South Indian dish and is vey famous in Kerala for a hearty morning breakfast. It is a comfort food for me and something I usually cook up when I am a tab bit lazy.
Ingredients
Semolina -1 pack
Chilli - as required. If you need more spice, add more. If not 2-3 should be enough. Go for the small chillies as they tend to be tatier and spicier.
Tomato - optional
Curry leaves - 1-2 tbsp
Kaduku (Mustard Seeds) - 2-3 tsp
Uluva (Fenugreek seed) - 1 tsp
Ghee (clarified would be a better option) - 3-4 tbsp
Onions (I prefer shallots) - 1/2 big or 3 shallots
Cashewnut (Optional) - 4-5 pieces chopped
Carrot (baby) (optional) - 4-5 cut in cubes
Hot water - 2 cups
Procedure
Heat Ghee in a non-stick pan.
Add Mustard seeds and curry leaves.
Add chillies and onions and saute till soft.
Add carrots and 1/2 of the chopped cashewnuts and fry till golden.
Add hot water and let it come to boil.
As the water boils, lower the heat to medium and add in the semolina, while stirring constantly.
This makes sure that you will not get any lumps.
How much semolina to add will depend on the situation.
You need to add as much as the water could take.
The consistency should be smooth (not watery and not too hard).
Always ensure that you are stirring constantly.
Off the stove and stirr well.
Serving Suggestions
Granish with the remaining cashew nuts andserve hot.
You will not need any curry to go along with this. A hot cup of tea or coffee would end the meal perfectly.
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