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.