RAGHAVAN’S UPPAMA

HANDS-ON 10 MIN TOTAL 30 MIN SERVES 4

SUBMITTED BY RAGHAVAN IYER NEW RECIPE GO ONLINE TO RATE & REVIEW

This savory porridge, breakfast fare in South Indian kitchens, is my childhood favorite. A bit like polenta but made with creamy wheat cereal, it brings absolute satisfaction during my down-and-out days. ¼ cup plus 2 Tbsp. ghee or

unsalted butter

1 cup uncooked creamy wheat cereal, such as Cream of Wheat (not instant)

1 tsp. black or yellow mustard seeds ¼ cup raw cashews

1 to 3 dried red chiles (such as

chiles de arbol), stems removed 1 large carrot, cut into ¼-inch pieces 1 cup frozen peas

10 to 12 medium to large fresh

curry leaves (optional)

¼ tsp. turmeric

3 to 3¼ cups water

1 tsp. coarse sea salt

2 Tbsp. finely chopped fresh cilantro

1. Melt ¼ cup ghee in a large skillet over medium heat. Pour in creamy wheat cereal; toast, stirring frequently, until light brown and nutty smelling, 5 to 8 minutes. Transfer to a bowl. Wipe skillet with a paper towel.

2. Heat remaining 2 Tbsp. ghee in the skillet over medium-high heat. Add mustard seeds; cover and wait until seeds stop popping (like popcorn), about 30 seconds. Add cashews and chiles; stir-fry until nuts are golden brown and chiles blacken, 1 to 2 minutes.

3. Stir in carrot, peas, curry leaves

(if using), and turmeric; stir-fry about 2 minutes. Stir in 3 cups water and the salt and bring to a boil. Reduce heat to medium and simmer, covered, until carrots are fork-tender, 3 to 5 minutes.

Reduce heat to medium-low and stir in toasted cream of wheat. (It will instantly absorb liquid and begin to swell.) Cover and cook until fully softened, about 5 minutes. Remove from heat; let stand, covered, 3 to 5 minutes.

Stir in remaining ¼ cup water if desired for a creamier texture. Sprinkle with cilantro and serve warm. armagazine.com/raghavans-uppama

QUICK VEGETARIAN

PER 1¼ CUPS: 455 CAL; 28G FAT (14G SAT); 9G PRO;

43G CARB (4G FIBER, 4G SUGARS); 644MG SODIUM