Thursday, July 29, 2010


Made with semolina and plenty of vegetables, taken as tiffin/ breakfast in southern India. In my opinion it's another version of couscous.

Serves 2-3

100g semolina roasted 
1 carrot diced
1 potato diced
¼ cabbage thinly sliced
1 sprig curry leaves chopped
1 tbsp yellow split peas
1 tsp fennel seeds
1 tsp mustard seeds
2 tbsp sesame oil

1 onion chopped
Chopped coriander leaves
Salt to taste

Heat oil in a non-stick pan add mustard seeds, fennel seeds, yellow split peas, onion, diced potato stir well and cover lid, leave it to stir fry for 4 minutes. Add cabbage stir well let it stir fry 5 more minutes. When potatoes are soft slightly golden, add carrots, salt, chopped curry leaves stir well.

Add 150 ml water to the same pan with vegetables, when it’s simmering add semolina mix well, reduce to minimum heat leave it for 5 minutes. Stir occasionally. Water should be fully evaporated and semolina has to be little dry.

Sprinkle some chopped coriander and serve.

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