Raghavan's Uppama
Description
This savory porridge, breakfast fare in South Indian kitchens, is my childhood favorite. Like polenta but made with creamy wheat cereal, it brings absolute satisfaction during my down-and-out days.
Ingredients
•
1/4 cup ghee
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1 cup uncooked creamy wheat cereal, not instant (such as Cream of Wheat®)
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2 tablespoons ghee
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1 teaspoon black or yellow mustard seeds
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1/4 cup raw cashews
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2 dried chile de arbol peppers, stemmed
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1 large carrot, cut into 1/4-inch pieces
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1 cup frozen peas
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10 medium fresh curry leaves
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1/4 teaspoon ground turmeric
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3 cups water
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1 teaspoon coarse sea salt
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2 tablespoons finely chopped fresh cilantro
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1/4 cup water
Directions
1
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
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
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
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
Stir in remaining 1/4 cup water if desired for a creamier texture. Sprinkle with cilantro and serve warm.