Usha Singh

This is traditionally served as a breakfast dish in the south of India. It is usually made with taystee wheat, however I use couscous instead of the taystee wheat, and it adds a wonderful grainy texture to the dish. When touring the south of India and travelling on the backwaters of Kerela you are served the most amazing vegetarian dishes that are so simple yet full of flavour. 

Uppma (Spiced Couscous)

 

15ml oil

3 curry leaves

65ml chopped onion

1 green chilli

5ml ginger

5ml garlic

75ml chopped tomato

75ml grated carrots

5ml cumin powder

5ml coriander powder

3ml salt

250ml water

7ml lemon juice (I used 3ml dry mango powder)

 

20ml oil

3 curry leaves

1 green chilli

5ml mustard seeds

5ml cumin seeds

5ml fenugreek seeds

25ml sesame seeds

65ml peanuts (chopped)

250ml couscous

45ml desiccated coconut (if possible use freshly grated coconut)

5ml salt

35ml chopped coriander leaves (garnish)

15ml chopped peanuts (garnish)



 

 

Method

 

  1. Heat oil in a medium size pot and add the onions and allow to brown slightly and add the first amount of curry leaves and green chilli
  2. Lower the heat and add the ginger and garlic paste and allow to cook for a few seconds before adding the tomatoes, carrots, cumin and coriander powder
  3. Add about 250ml water and bring the mixture to a boil, lower heat and allow to simmer till the tomatoes are cooked and season with salt
  4. Heat the 20ml oil in a large pot, and add the second amount of curry leaves and chilli, lower the heat and add the seed spices and allow the aroma to arise
  5. Now add the sesame seeds, peanuts and couscous, lower heat and stir the mixture till the nuts and etc are well roasted, remove from heat and mix in the desiccated coconut and season with salt
  6. Stir the tomato mixture thoroughly and add the couscous mixture and switch the stove off and allow the couscous to absorb the liquid
  7. Garnish with chopped coriander and chopped peanuts and serve

 

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