Uppama Recipe

Seasoned Cream Of Wheat Porridge

Dry roast in a skillet until lightly browned, about 5 minutes:

1 cup uncooked cream of wheat

Set aside.

Heat in a saucepan:

1 Tablespoon vegetable oil

Add and heat until the seeds pop:

pinch hing

1 teaspoon cumin/mustard/sesame seed mixture

Add and bring to a boil:

2 cups water

1/2 cup tomato, chopped

1/2 cup onion, chopped

1 Tablespoon urad dal ("black" lentils)

1 Tablespoon chana dal (yellow split peas)

1 Tablespoon fresh coriander leaves (cilantro), chopped

2 teaspoons cumin/coriander powder

1 teaspoon hot red pepper powder

1 teaspoon salt

1/2 teaspoon turmeric

1/2 of one fresh hot green pepper, chopped

4 or 5 bay leaves

As the mixture is boiling, add:

the roasted cream of wheat

juice of 1/4 lemon

Cover and simmer a few minutes until very thick.

Serve sprinkled with:

shredded unsweetened coconut

More Indian Vegetarian Other Grain Dishes

• Coriander Wada Recipe - Steamed And Sautéed Chickpea Flour Rounds
• Pakora (Bhaji) Recipe - Spicy, Deep-fried Chickpea Flour Dumplings
• Pithalay Recipe - Savory Chickpea Flour Custard
• Silk Wada Recipe - Silken Chickpea Flour And Yogurt Noodles
• Uppama Recipe - Seasoned Cream Of Wheat Porridge
• Wada Recipe - Fried Whole Wheat And Chickpea Flour Rounds