Name: Semolina Uppuma
Yield: Makes a Little more than 4 Cups; Serves 4
Cuisine: India
Ingredients: About ½ cup cashews, lightly fried in a little ghee, butter, or oil until golden (optional); 1 teaspoon salt, or to taste; 1 lime, cut into wedges; About 3 cups hot water; 4 ripe bananas, chopped; About 2 cups plain (full- or reduced-fat) yogurt, sweetened with 2 tablespoons honey; 3 to 4 tablespoons vegetable oil or raw sesame oil; About 10 unsalted cashews, whole or coarsely chopped; 2 dried red chiles, stemmed and roughly crushed; 2 teaspoons urad dal; 1 tablespoon minced ginger or ginger mashed to a paste; About 1 tablespoon ghee or butter; 2 to 3 green cayenne chiles (optional); 2 cups coarse semolina (not fine) flour; About 10 fresh or frozen curry leaves; 1 teaspoon black mustard seeds; Pinch of asafoetida powder (optional)

Preparation info

Makes a Little more than 4 Cups ; Serves
4

Difficulty
Medium

Appears in

Mangoes & Curry Leaves

By Jeffrey Alford and Naomi Duguid

Published 2005

About

We had many different treats while staying in Goa (see “Prawns by the Kilo”), the famous and much visited string of beaches on India’s west coast, for three weeks one Christmas. One of my favorites was going for a swim each morning, then walking down the beach to a small eatery run by a cook from Kerala who served southern Indian specialties. Every day, I’d order coffee and uppuma, then sit and slowly savor them.

Uppuma is a South In