Uppumavu

MOM'S UPPUMAVU
(COPYRIGHT 2012)

This is one of my favorite South Indian breakfast dishes. Imagine a moist, robustly seasoned couscous dish. Traditionally, each serving is topped with banana slices or a fried egg.

INGREDIENTS

Serves 4

1 1/2 cups semolina or 2 1/2 minute Cream of Wheat
1 1/2 tablespoons canola oil
1/3 teaspoon black or brown mustard seeds
2 tablespoons urad dhal, skinned and split
1 cup finely diced onions
Half a small jalapeno, seeded and quartered
3/4 tablespoon minced ginger
20 curry leaves
1 1/2 teaspoons salt
3 cups of water

INSTRUCTIONS

Put the semolina or Cream of Wheat in a skillet. over medium-low heat. Dry roast, stirring frequently to ensure even cooking. Remove from heat when it becomes a shade darker (about 10 minutes).

Heat the oil in a large saucepan on medium heat. Add the mustard seeds. Cook until they begin to pop. Add the urad dhal and cook until it becomes honey brown.

Add the onions, jalapeno, ginger and curry leaves. Cook until the onions become totally translucent. (This is very important step as the texture of the onions should be imperceptible in the final dish.)

Add the water and salt and stir. Increase the heat to high and bring to a boil. Boil for 2 minutes.

Remove from heat. Slowly pour in semolina, stirring constantly. (It will spit and sputter.)

Cover and set aside for at least 5 minutes to allow the semolina to soften completely.

Serve with bananas or top each serving with a fried egg. Uppamavu can also be eaten with small side of hot pickle.

Green Bean Thoran

In the winter, I thank my lucky stars for green beans. The grocery store varieties taste remarkably similar to their farmer's market cousins. (If only that were true of the tomatoes. I stay far away from them.)

On most occasions, I give beans a quick stir-fry with a dash of garlic and some salt. But during a recent trip home, my mom spoiled me with her much more full-flavored green bean thoran. Like other thorans, the dish gets much of its richness from unsweetened coconut. What makes green bean thoran really unique though is the way the beans are cut in short segments. The shape offers a little more chew and a little more give in every bite. Sounds strange, but I swear it's true.



Traditionally, the final step of the green bean thoran recipe calls for flavoring oil with mustard seeds and sauteing the steamed beans in the oil. My mom (who hates to cook, but always tends to my belly) suggested I share this more simple yet still yummy version! Enjoy!

GREEN BEAN THORAN
(COPYRIGHT 2012)

Serves 4 to 6

INGREDIENTS

1/2 pound green beans
1/4 cup finely chopped onions
1/2 a jalapeno, seeded and roughly chopped
1 teaspoon minced garlic
1/4 freshly ground cumin
2 tablespoons shredded unsweetened coconut
Salt to taste
Dash of turmeric
1/4 cup plus 2 tablespoons water
1 teaspoon coconut oil or canola

INSTRUCTIONS

Pull ends off of beans.

Line four to five beans together on a cutting board.

Slice into very short segments.

Place beans, onion, pepper, garlic, cumin, coconut, salt, turmeric and water in a saucepan. Stir.

Heat on high until water begins to boil. Lower heat to medium and cook for 2 minutes. Stir.

Cook for another 3 minutes (or until water has evaporated).

Mix in oil.

Serve with white rice and yogurt.

Guest Hosting - WWC - CousCous / Broken Wheat for Dinner

Wish everyone a Very Happy New Year 2012! I know I'm a bit late. But better late than never. Believe you all celebrated new year in a great way. Starting the new year with a healthy cooking challenge, I am guest hosting Sanjeeta's Wholesome Wholegrain Cooking (WWC) for this month. The chosen grain is Couscous and for regions where couscous is not available you can go for Broken Wheat.


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