I bet that after one look at the title of this recipe either you’ll be intrigued enough to read on or perplexed enough to pass over it. Well, don’t skip it. This is a wonderful version of an “uppama,” which is a fabulous savory farina dish served for breakfast in the south of India.
The texture is like that of cream of wheat or soft polenta, but the spicing is Indian—hot and pungently aromatic. To make the dish more appropriate for dinner, I’ve added peppers and cauliflower.
I love to eat a bowl of this for dinner with nothing else, but you could accompany it with plain yogurt. You could also serve this as a side dish to Roasted Chicken or precede it with Basic Vegetable Salad or follow it with a dessert of Broiled Bananas.
If you’re too chicken to eat spicy cereal, substitute for the farina
© 1991 All rights reserved. Published by Workman Publishing.