Uppama (spiced semolina)

Method

1. First make the tangy tomato relish; heat the oil in a saucepan and add the curry leaves and cumin seeds. When they sizzle and pop, add the chilli powder, mix quickly, and then stir in the tomatoes.

2. Stir in the ketchup and chilli sauce followed by the onion; set aside.

3. To make the uppama; heat the oil in a saucepan and add the mustard seeds. Fry for 1 minute.

4. Cut the onion and potatoes into 2cm cubes and add to the pan. Fry for 4 minutes.

5. Add the turmeric, chilli flakes and salt and mix for a few seconds.

6. Stir in the peas and fry for 1 minute. Add the semolina and mix well.

7. Stir in 250ml boiled water and stir for 2 minutes; the semolina will absorb the water.

8. Sprinkle with lemon juice, garnish with coconut and coriander, and serve with tomato relish.

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Ingredients

For the tomato relish

1 tbsp vegetable oil
4-5 curry leaves
1/4 tsp Cumin seeds
1/4 tsp Chilli powder
2 Tomatoes, chopped
2 tbsp tomato ketchup
2 tbsp sweet chilli sauce
1 small onion, finely chopped

For the uppama

2 tbsp groundnut or vegetable oil
1/4 tsp brown mustard seeds
1 small onion
1 potato
1/4 tsp Turmeric
1/4 tsp dried red chilli flakes
1/4 tsp Salt
50g peas
100g Semolina
1 tbsp lemon juice

For the garnish

1 tsp desiccated coconut
1 tbsp chopped Coriander

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