Uppuma

Having a mum around the house definitely has its perks - the practical advice, the warm, friendly conversations and of course, the good food. It's funny how they make cooking look so easy, so effortless. This was one of the recipes that Sapna's mum made her commit to memory (through periodic recitations at the dining table, no less) before she left for home after her three-week stay with us. It's one of those dishes that are best cooked in the largest wok in the house, perfect for sharing and ideal for a house of 9.

Ingredients:
2 cups coarse semolina
1 and a half big onions
Dried chilli
Cashew nuts
Potatoes, cubed
Broccoli
Peas
Cumin seeds
Mustard seeds
Ghee
Whole cloves
Ground turmeric
Ground coriander
Fennel seeds
Salt, to taste


Down to business:
1. Dry fry coarse semolina until a nice golden brown
2. Saute the other ingredients, using ghee instead of the usual butter or oil


5. Add the coarse semolina flour to the sauteed ingredients and mix well
6. Add water until it just about covers everything in the wok
7. Turn down the heat and allow to simmer until the water has reduced and the semolina takes on a fluffy texture



The best part about it is how colourful and versatile it is as the main ingredients are really a matter of personal preference (great for fridge-clear-out days). I personally like this dish with a bit of zing - some tomatoes and perhaps a squeeze of lemon or a dollop of yogurt on the side.

Comfort food, at its best.