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4 Tbsp. oil
1 cup semolina
1 tsp. each of mustard and cumin seeds
1 medium onion, sliced finely
1 tsp. ginger, chopped
2 green chillies, chopped
4 curry leaves
Salt, to taste
2 cups water
2 Tbsp. grated coconut
Fried cashew nuts and finely chopped coriander leaves, to garnish
• Heat half of the oil in a pan. Fry
the semolina, stirring continuously, to a golden colour over
medium/low heat for about 2 minutes. Set aside.
• Heat the remaining oil in a pan. Toss in the mustard
seeds followed by the cumin seeds and fry till the seeds splutter
fully. Add the onions, ginger and green chillies and stir-fry
over medium heat for about 3 minutes, or till the onions are
transparent and soft.
• Mix in the semolina, curry leaves and salt. Add water
to this and mix well. Cover and cook over low heat for about
3 minutes, or till the mixture is almost dry.
• Garnish with fried cashew nuts, grated coconut and finely
chopped coriander leaves.
And how about serving it with coconut chutney (nariyal chutney)?
Makes 6 servings
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