A healthy breakfast preparation with lightly roasted semolina and green peas cooked together and lightly tempered with mustard seeds and curry leaves.
4.20 from 6 votes
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Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Served As: Breakfast, Snacks
Recipe Cuisine Type: Homestyle Cooking, Indian, South Indian
Recipe Taste: Salty, Savoury
Calories 211 kcal
Servings 4

Ingredients
 

  • 1 cup Semolina lightly dry roasted
  • 1/4 cup Green Peas
  • 1 Onion large, finely chopped
  • 2 Green Chillies finely chopped
  • 2 cups Warm Water

For the tempering

  • tbsp Olive Oil extra virgin
  • ¾ tsp Mustard Seeds
  • 1 sprig Curry leaves
  • 1 tsp Ginger grated-
  • Salt To taste

For garnishing

  • 2 sprig Coriander fresh, optional
  • 30 gm Coconut fresh, grated, optional
  • ½ tbsp Peas boiled
  • 1 sprig Curry leaves sautéed
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Instructions
 

  • Heat oil in a heavy bottomed pan add mustard seeds, let them crackle.
  • Add curry leaves and grated ginger, sauté till the raw aroma of ginger disappears.
  • Now add finely chopped onion, sauté till translucent, add green chilies, sauté for 02 minutes.
  • Now add the lightly roasted semolina, add the green peas, sauté for 02 minutes add the hot water.
  • Add the salt to taste.
  • Stir, to prevent lump formation.
  • Now cover it and cook on a very slow fame.
  • Cook till all the water is absorbed and semolina and green peas are cooked.
  • Serve hot garnished with Chopped Coriander leaves or grated fresh coconut.
  • I prefer serving it very hot garnished with boiled peas and curry leaves.

Recipe Notes

Chef Tips
  • Always dry roast the semolina and keep it in an air tight container, not only to save time but also to prevent worms.
  • To save time you can separately boil green peas in 02 cups of water add salt to it, taste for proper salt add more if required and add this water + Green peas + Salt to the prepared sautéed semolina mixture
 
About the Author –
Chef Reetu Uday Kugaji is a Program Head – Culinary Arts Queen Margaret University, Edinburgh and ITM – Institute of Hotel Management, Navi Mumbai.  
 
She believes that food that she cooks should touch heart and soul of the person and dedicates all her success to her Angel Mother.
 
Works as Speciality Chef with Percept Knorigin, Cinecurry, Chefsutra and as a Food Author with Pioneerchef, TheurbanspicePinksworth, Tanyamunshi, MangobunchPlattershare, Womenplanet
Website: Chefreetuudaykugaji, Facebook: Food For Thought,  Twitter: @chefreetuudayk, Instagram: @chefreetuudaykugaji 
 

Please appreciate the author by voting!

4.20 from 6 votes

Recipe Nutrition

Calories: 211kcal | Carbohydrates: 38g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 161mg | Potassium: 184mg | Fiber: 4g | Sugar: 3g | Vitamin A: 209IU | Vitamin C: 30mg | Calcium: 29mg | Iron: 2mg
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