Upma (pronounced oop-ma) is an Indian breakfast food, but I made it recently for a friend's Indian themed dinner party. I think it's savoury enough to be able to pass as a side dish for dinner!
1 cup semolina
2 tbs oil
1/2 tsp fenugreek seeds
1 tsp black mustard seeds
10-12 curry leaves
1 cup chopped onion
1 cup finely diced carrot
1/2 cup cashews
1 cup frozen peas
1 chopped red chilli
3 tsp sugar
1 tsp salt
1 tsp tumeric
1 tsp sweet paprika
1 tbs lemon juice
Dry roast the semolina in a wok until it is two shades darker, then set aside.
Heat the oil in the same wok. When hot, add the fenugreek seeds, mustard seeds and curry leaves and fry for 1 minute.
Add the onions, carrots and cashews, and fry for 8 minutes.
Add the remaining ingredients (including the semolina) and mix thoroughly.
Gradually add three cups of hot water whilst constantly stirring.
Cook until the mixture comes together (it almost sticks together in a ball).
Serve garnished with coriander leaves and grated fresh coconut.