(Porridge made of coarse semolina, perked up with spices)
INGERIDENTS
Coarse semolina
8 tbspn
Oil
150 ml
Water
150 ml
Onion and mustard seeds
1 tbspn
Dried red chillies
4
Curry leaves
4
Cashew nuts
50 gms
Salt
to taste
METHOD
STEP 1: Heat the oil in a large , heavy frying pan.
STEP 2: Add the mixed onion and mustard seeds, dried red chillies and curry leaves and stir- fry for about 1 minute, stirring constantly.
STEP 3: Reduce the heat and add the coarse semolina and cashew nuts. Stir- fry about 5 minutes, taking care to ensure that the mixture does not stick to the bottom of the pan.
STEP 4: Add the salt and continue to stir - fry, stirring constantly
STEP 5: Add the water and cook, stirring continuously, until the mixture starts to thicken.
