Raghavan's Uppama
Recipe information
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Cooking:
10 min.
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Servings per container:
4
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Source:

Ingredients for - Raghavan's Uppama

1. Ghee - ¼ cup
2. Uncooked creamy wheat cereal, not instant (such as Cream of Wheat®) - 1 cup
3. Ghee - 2 tablespoons
4. Black or yellow mustard seeds - 1 teaspoon
5. Raw cashews - ¼ cup
6. Dried chile de arbol peppers, stemmed - 2
7. Carrot, cut into 1/4-inch pieces - 1 large
8. Frozen peas - 1 cup
9. Fresh curry leaves (Optional) - 10 medium
10. Ground turmeric - ¼ teaspoon
11. Water - 3 cups
12. Coarse sea salt - 1 teaspoon
13. Finely chopped fresh cilantro - 2 tablespoons
14. Water (Optional) - ¼ cup

How to cook deliciously - Raghavan's Uppama

1. Stage

Melt 1/4 cup ghee in a large skillet over medium heat. Pour in creamy wheat cereal; toast, stirring frequently, until light brown and nutty-smelling, 5 to 8 minutes. Transfer to a bowl. Wipe the skillet with a paper towel.

2. Stage

Heat remaining 2 tablespoons ghee in the skillet over medium-high heat. Add mustard seeds; cover and wait until seeds stop popping (like popcorn), about 30 seconds. Add cashews and chiles; stir-fry until nuts are golden brown and chiles blacken, 1 to 2 minutes.

3. Stage

Stir in carrot, peas, curry leaves, and turmeric; stir-fry about 2 minutes. Stir in 3 cups water and the salt and bring to a boil. Reduce heat to medium and simmer, covered, until carrots are fork-tender, 3 to 5 minutes.

4. Stage

Reduce heat to medium-low and stir in toasted cream of wheat. (It will instantly absorb liquid and begin to swell.) Cover and cook until fully softened, about 5 minutes. Remove from heat; let stand, covered, 3 to 5 minutes.

5. Stage

Stir in remaining 1/4 cup water if desired for a creamier texture. Sprinkle with cilantro and serve warm.