Raghavan’s Uppama

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

Steps

1. Melt 1/4 cup ghee in a large skillet over medium heat. Pour in creamy wheat cereal; toast, stirring frequently, until light brown and nutty-smelling, 5 to 8 minutes. Transfer to a bowl. Wipe the skillet with a paper towel.
2. Heat remaining 2 tablespoons ghee in the skillet over medium-high heat. Add mustard seeds; cover and wait until seeds stop popping (like popcorn), about 30 seconds. Add cashews and chiles; stir-fry until nuts are golden brown and chiles blacken, 1 to 2 minutes.
3. Stir in carrot, peas, curry leaves, and turmeric; stir-fry about 2 minutes. Stir in 3 cups water and the salt and bring to a boil. Reduce heat to medium and simmer, covered, until carrots are fork-tender, 3 to 5 minutes.
4. Reduce heat to medium-low and stir in toasted cream of wheat. (It will instantly absorb liquid and begin to swell.) Cover and cook until fully softened, about 5 minutes. Remove from heat; let stand, covered, 3 to 5 minutes.
5. Stir in remaining 1/4 cup water if desired for a creamier texture. Sprinkle with cilantro and serve warm.