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Prep time
10 minutes
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Cook time
30 minutes
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Serves
4
Author Notes
Indian version of a less watery more creamy semolina porridge, full of crispy vegetables and tons of spices. —prashansa
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Ingredients
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1
Green Bell Pepper
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1
Red Bell Pepper
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1
Red Onion
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1 teaspoon
Mustard seeds
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1 teaspoon
Cumin Seeds
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1 tablespoon
Cooking Oil
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2 cups
semolina
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1 cup
Milk
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1 cup
Water
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1 handful
sweet corn
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1/2 teaspoon
Green Chillies diced
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1/2 teaspoon
Ginger paste
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Salt
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1 handful
cilantro leaves
Directions
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Start with dicing all the vegetables and set aside in a bowl.
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Add corn to the bowl.
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In a pan, start with cooking oil on a medium high flame.
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As soon as the oil heats up add the Mustard seeds and the Cumin seeds and wait for them to crackle.
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Once they start crackling, add the green chillies and the ginger paste. Now add the vegetables and the semolina and sauté till the mixture gets fragrant and the semolina gets slightly darker in color.
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While continuously mixing, add milk till all of the semolina is soaked and the mixture is uniformly liquid.
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Add the water mixing continuously.
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Cook till the mixture starts getting thicker and add salt to taste.
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You can adjust to the consistency you like by adding more water or cooking for a bit longer. Ideally it should look a little bit thicker than porridge.
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Garnish with cilantro and serve warm!
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