Semolina Uppuma

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

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

Ingredients

Asia
India
Christmas
Brunch
Vegetarian
Breakfast

Ingredients

Method