A South Indian breakfast of toasted semolina cooked with mustard seeds, curry leaves, onion, green chilli and peas, finished with lemon. Serves 2.
100g
400ml
2tbsp
1tsp
0.5piece
1piece
50g
0.5tsp
0.5piece
10g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 100g | — | — | |
| 2 | | 400ml | — | — | |
| 3 | | 2tbsp | — | — | |
| 4 | | 1tsp | — | — | |
| 5 | 8piece | — | — | ||
| 6 | | 0.5piece | — | — | |
| 7 | | 1piece | — | — | |
| 8 | | 50g | — | — | |
| 9 | | 0.5tsp | — | — | |
| 10 | | 0.5piece | — | — | |
| 11 | | 10g | — | — |
Put the semolina in the dry frying pan.
Semolina · 100 g
Toast over a medium-low heat for about 5 minutes, stirring often, until it smells nutty but hasn't coloured.
Fill the kettle with 400 ml of water.
Water · 400 ml
Lay the onion half on the chopping board.
White onion · 0.5 piece
Pour the oil into the frying pan.
Sunflower oil · 2 tbspAdd the mustard seeds.
Mustard seeds · 1 tspHeat over a medium heat for about 1 minute, until they start to pop.
Add the curry leaves, standing back as they spit.
Lay the chilli on the board.
Green chilli · 1 pieceFry for about 4 minutes, stirring now and then, until the onion is soft.
Add the peas.
Frozen peas · 50 gAdd the salt.
Salt · 0.5 tspPour in 300 ml of the boiling water from the kettle and bring back to the boil.
Turn the heat to low and pour in the semolina in a slow stream, stirring all the time so no lumps form.
Put the lid on and cook over a low heat for 3 minutes, until the semolina has soaked up the water. If it is too stiff, stir in a splash of the remaining hot water from the kettle.
Lay the lemon half on the chopping board.
Lemon · 0.5 pieceLay the coriander on the board.
Fresh coriander · 10 g| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 100 g | | Put the semolina in the dry frying pan.⏱ 10sResultSemolina |
| 2 | — | | Toast over a medium-low heat for about 5 minutes, stirring often, until it smells nutty but hasn't coloured.⏱ 5 minResultToasted semolina |
| 3 | Toasted semolinastep 2 |  | Tip it onto a plate.⏱ 10sResultToasted semolinaused in step 21 |
| 4 | 400 ml | | Fill the kettle with 400 ml of water.⏱ 10sResultWater |
| 5 | — | | Bring it to the boil.⏱ 2 minResultBoiling waterused in step 20 |
| 6 | 0.5 piece | | Lay the onion half on the chopping board.⏱ 5sResultWhite onion |
| 7 | White onionstep 6 | | Peel off the skin.⏱ 15sResultPeeled onion |
| 8 | Peeled onionstep 7 |  | Chop it finely.⏱ 1 minResultFinely chopped white onionused in step 13 |
| 9 | 2 tbsp | | Pour the oil into the frying pan.⏱ 10sResultSunflower oil |
| 10 | 1 tsp | | Add the mustard seeds.⏱ 5sResultOil with mustard seeds |
| 11 | — | | Heat over a medium heat for about 1 minute, until they start to pop.⏱ 1 minResultPopping mustard seeds |
| 12 | 8 piece | | Add the curry leaves, standing back as they spit.⏱ 10sResultMustard seeds and curry leaves |
| 13 | Finely chopped white onionstep 8 | | Add the onion to the pan.⏱ 5sResultTempered onion |
| 14 | 1 piece | | Lay the chilli on the board.⏱ 5sResultGreen chilli |
| 15 | Green chillistep 14 | | Trim it and chop it finely.⏱ 40sResultFinely chopped green chilli |
| 16 | Finely chopped green chillistep 15 | | Add it to the pan.⏱ 10sResultOnion and chilli |
| 17 | — | | Fry for about 4 minutes, stirring now and then, until the onion is soft.⏱ 4 minResultSoft spiced onion |
| 18 | 50 g | | Add the peas.⏱ 10sResultOnion and peas |
| 19 | 0.5 tsp | | Add the salt.⏱ 5sResultSalted onion and peas |
| 20 | Boiling waterstep 5 | | Pour in 300 ml of the boiling water from the kettle and bring back to the boil.⏱ 1 minResultSpiced boiling water |
| 21 | Toasted semolinastep 3 | | Turn the heat to low and pour in the semolina in a slow stream, stirring all the time so no lumps form.⏱ 1 minResultThickening upma |
| 22 | — | | Put the lid on and cook over a low heat for 3 minutes, until the semolina has soaked up the water. If it is too stiff, stir in a splash of the remaining hot water from the kettle.⏱ 3 minResultCooked upma |
| 23 | 0.5 piece | | Lay the lemon half on the chopping board.⏱ 5sResultLemon |
| 24 | Lemonstep 23 |  | Squeeze in the juice.⏱ 20sResultUpma with lemonused in step 27 |
| 25 | 10 g | | Lay the coriander on the board.⏱ 5sResultFresh coriander |
| 26 | Fresh corianderstep 25 | | Chop the leaves roughly.⏱ 30sResultRoughly chopped corianderused in step 28 |
| Total Time | 18 min | ||
| Nutrient | Per serving |
|---|---|
| 348kcal | |
| 8g | |
| 15g | |
| 2g | |
| 46g | |
| 4g | |
| 4g | |
| 612mg |
A South Indian breakfast of toasted semolina cooked with mustard seeds, curry leaves, onion, green chilli and peas, finished with lemon. Serves 2.
What you’ll doYou will toast semolina, temper mustard seeds and curry leaves, soften onion and chilli with peas, then stir the semolina into boiling water until thick and fluffy.
