Mixed Vegetables(carrot, beans, cauliflower, peas) – 1/2 cup, chopped, optional
Onion – 1, optional
Tomato – 1
Curry Leaves – 10
Coriander Leaves – 1 tbsp
Green Chillies – 3, chopped
Ghee – 1/4 cup
Oil – 1 tbsp
Mustard Seeds – 1 tsp
Bengal Gram – 2 tsps
Black Gram – 1 tsp
Cumin Seeds – 1/2 tsp
Dry Red Chillies – 2, cut into pieces
Asafoetida – a pinch
Coconut – 1/2 cup, grated
Cashewnuts – 10
Lemon Juice – 1 tsp, optional
Salt to taste
Water – 2 cups
Method:
Heat 1 tbsp ghee in a pan and fry semolina on medium flame till a nice aroma comes out.Remove off the heat and keep it aside in a different bowl/plate.
Cook the mixed vegetables in 3 cups of water.
In a pan, heat oil, add mustard seeds, black gram, bengal gram, cumin seeds, dry red chillies. When mustard seeds start to splutter, add asafoetida, curry leaves and green chillies and onion. Saute till onion turn slightly golden brown, add semolina and salt. Mix well. Add boiling water containing vegetables, tomatoes and cover the pan. Set the flame to medium. Keep stirring intermittently.When semolina looks cooked and all the water has been absorbed, add coconut, remaining ghee, cashewnuts and mix well. Turn off the heat, add lemon juice and garnish with coriander leaves. Serve hot.
P.S:
- While adding boiling water to semolina turn off the heat. This will avoid semolina from splashing all around the pan. Turn on the heat after you add water.
