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Title: Semolina Uppuma (Jaffna Style)
Categories: Indian
Yield: 1 Batch
2 c Semolina
1 Onion
1 Green chile
2 tb Ghee
1/2 ts Mustard seeds
1/2 tb Channa dal
Salt
Curry leaves
Roast semolina until light golden. Mince the onion and chiles. Fry the
mustard seeds and dal in ghee, then add the onion and chiles. When the
onion is clear, add 4 cups water and the salt and curry leaves. When
the water boils, slowly add semolina and stir it well over low heat
for 10 minutes. Serve warm or at room temperature.
Mixed vegetables may be added to this dish if desired: carrot,
cabbage, green beans, and cashews. Mince them and fry with the onion.
When you add water, add 1 cup extra, and continue as directed. Uppuma
is most often served as a breakfast or supper dish.
Recipe FROM: <
https://dev.himalayanacademy.com/media/books/
monks-cookbook/web/toc.html>
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