Uppumavu
INGREDIENTS
- 4 cups Sooji (Cream of Wheat)
- 3 tablespoons Canola Oil
- 1 teaspoon mustard seeds
- 1 tablespoon ginger, finely chopped
- 2 chili peppers, chopped
- 1 stem curry leaves
- 1 small red onion
- 4 cups water
- 3 tablespoons butter (optional for diet reasons )
INSTRUCTIONS
Roast the sooji on very low heat for 10-15 minutes until slightly golden. Remove from pan. Set aside.
Return pan to heat. Raise heat to medium high. Add oil and then carefully add the mustard seeds. Cover pan immediately as the mustard seeds will start to pop. Once the mustard seeds have stopped popping, mremove the cover and add onions, ginger, chilis and curry leaves. Sautee until onions are translucent.
Add water and butter to pan. Bring to a boil.
Remove pan from heat. Return sooji to pan slowly in increments while mixing continuously. Once sooji is completely mixed, return pan to very low heat and leave covered.
Every 5 minutes, check sooji and mix well to eliminate clumps.
Uppumavu is done when all the water is absorbed and mixture is very soft, fluffy, and clump-free.
Serve uppumavu with ripe bananas or egg-roast curry.