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Raghavan's Uppama
Raghavan's Uppama
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Creamy South Indian savory wheat porridge, reminiscent of childhood comfort and perfect for any day.
Ingredients:
  • 0.25 cup ghee
  • 1 cup uncooked creamy wheat cereal, not instant (such as Cream of Wheat®)
  • 2 tablespoons ghee
  • 1 teaspoon black or yellow mustard seeds
  • 0.25 cup raw cashews
  • 2 dried chile de arbol peppers, stemmed
  • 1 large carrot, cut into 1/4-inch pieces
  • 1 cup frozen peas
  • 10 medium fresh curry leaves
  • 0.25 teaspoon ground turmeric
  • 3 cups water
  • 1 teaspoon coarse sea salt
  • 2 tablespoons finely chopped fresh cilantro
  • 0.25 cup water
Instructions:
  • In a large skillet over medium heat, melt 1/4 cup of ghee until golden and aromatic. Add creamy wheat cereal and toast, stirring often, until light brown, about 5 to 8 minutes. Transfer to a bowl and wipe the skillet clean with a paper towel.
  • In a skillet over medium-high heat, melt the remaining 2 tablespoons of ghee. Add mustard seeds and cover until they stop popping, about 30 seconds. Then, toss in the cashews and chiles, stir-frying until the nuts turn golden brown and the chiles blacken, for about 1 to 2 minutes.
  • Add carrots, peas, curry leaves, and turmeric to the pan and stir-fry for about 2 minutes. Pour in 3 cups of water, add salt, and bring to a boil. Reduce heat to medium, cover, and simmer until carrots are tender when pierced with a fork, which should take 3 to 5 minutes.
  • Lower the heat to medium-low and mix in the toasted cream of wheat. It will quickly absorb the liquid and puff up. Cover and cook until completely softened, around 5 minutes. Remove from heat and let it sit, covered, for 3 to 5 minutes.
  • For a creamier texture, optionally mix in the remaining 1/4 cup of water. Garnish with fresh cilantro and serve warm.

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