Ingredients
- 2 cups semolina or suji
- 4 ripe tomatoes - finely chopped
- 6 green chillies - finely chopped
- 1 small red onion - finely chopped
- 1 inch piece of ginger - grated
- ¼ cup each - fresh green peas
Seasoning
- 1 tablespoon oil or ghee
- 6 fresh curry leaves and a tablespoon of finely chopped
fresh cilantro
- ½ tsp each - urad dal, chana dal, cumin and mustard
seeds
Method
- Place an iron skillet on stove top. On medium heat, add
and roast semolina/suji to pale gold color, stirring in-between.
- Meanwhile, proceed with tomato bath preparation. In a
wide pan, add and heat oil/ghee. Toast the ingredients listed in seasoning
in the order mentioned. When mustard seeds start to jump around, add green
chillies, onion and ginger. Cook for few minutes until the onions soften.
Stir in chopped tomatoes and fresh green peas. Cook until tomatoes become
mush.
- Add about 4 cups of water along with half teaspoon of
salt. Cover and bring the water to a boil. At this stage, pour in the
roasted semolina/suji at a constant flow/speed, continuously stirrng. Take
care not to form semolina lumps. Stir, stir and stir. Reduce the heat to
medium-low and cook until the whole thing comes together to a moist firm mass.
- Serve hot with coconut/peanut chutney or with a cup of yogurt.
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