Uppuma South Indian Breakfast

1-2 tablespoons of oil for frying (not olive oil; Indian ghee - clarified butter - is best)

1 medium size onion, finely chopped

2 dl [1 scant cup] coarse Semolina [Semoule]

2-3 Table spoons unsweetened peanuts (jordnötter cacahuètes)

one carrot cut into small strips

2 Table spoons peas

2 Table spoons of a vegetable of your choice, cut into small strips

about 6 dl [2½ cup] of water

about 2 tsp salt

1 dl (a scant ½ cup) grated coconut

juice of a ½ lemon

a bunch of fresh coriander leaves

Spices

1 tsp black/brown mustard seeds [svarta/bruna senapsfrön grains de moutard noirs/bruns]

1-2 tsp split Indian Chana dal (one type of yellow lentils)

1-2 tsp split Indian Urid dal (black lentils)

½-1 tsp hot red pepper (this dish should be spicy)

10-16 curry leaves

Heat the oil in a heavy pan (it should be quite hot). Add the mustard seeds, Chana dal, Urid dal and red pepper and let fry until the mustard seeds starts to splutter. Now lower the heat a bit and add the onion and half of the curry leaves and fry until the onion is golden in color.

Meawhile, dry rost the Semolina until lightly golden. Set aside. Now rost the unsweetened peanuts until they start to smell nicely.

When the onions are done, add all the vegetables and stir fry for a few minutes. Then add the Semolina and stir fry carefully for a few minutes. Then add the water and salt and let cook until all the water is absorbed, stirring carefully. You may need to add a little more water.

Finally squeze in the ½ lemon and mix in the remaining curry leaves. Garnish with the rosted peanuts and the fresh coriander.

Option 1: Substitute the Semolina with Ground rice [Riz concassé]. This will take longer to cook.

Option 2: Serve with Fresh coconut chutney instead of adding coconut to the dish.

Note: Chana dal, Urid dal, brown mustard seeds and Curry leaves can be found in Indian grocery stores.

RafS 28.02.2022 English only Swedish only French only