1. Heat 2 tablespoons of butter in a pan. When hot, add the cream of wheat and fry for 5 minutes. Remove and set aside.
2. Heat 1/2 tablespoon of oil in a small skillet. When hot, add the mustard seeds. Fry until they begin to pop then remove from heat and set aside.
3. In a large pot, heat a tablespoon of oil. Add the cauliflower, onion, green chiles, garlic, ginger, urad dal, curry leaves, turmeric and 1 teaspoon of salt over medium-low heat. When the onion turns translucent, add the tomato. When the vegetables are just about done and the tomato has lost its structure, add 4 cups of water and the remaining salt. Bring to a boil.
4. When the uppuma starts to boil, reduce the heat to low. Add the mustard seeds and cashews. Then add the fried cream of wheat, stirring constantly so lumps do not form. Cover the pot. After 5 minutes, add the remaining butter and stir to blend. Garnish with the remaining chopped and seeded tomato and cilantro sprigs.
- Serve with Coconut Chutney made with red or green chiles.
2 cups cream of wheat
2 Tbs butter
1 1/2 Tbs oil
1/2 tsp mustard seeds
2 1/2 cups cauliflower, cut into florets
1/2 cup onion, chopped
2 green chiles, sliced
2 cloves garlic, minced
1" piece ginger, minced
6 curry leaves
1 Tbs urad dal
1/4 tsp turmeric
2 tsp salt
2 roma tomatoes, chopped
12 cashews, roasted
1 Tbs butter, melted
1 roma tomato, chopped and seeded
I like to make this dish for Sunday brunch with my family even though it is most often served as a snack in India. My recipe has been modified to use more of my favorite vegetables and reduce the amount of oil to make it healthier.