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This unusual Indian savoury semolina dish from Manju is sure to get your taste buds going.


  • For the uppama

  • 2 tbsp groundnut or vegetable oil

  • ¼ tsp brown mustard seeds

  • ½ an onion, peeled and chopped into 2cm pieces

  • 100g potato, peeled and diced into 2cm pieces

  • ¼ tsp turmeric

  • ¼ tsp red chilli flakes

  • ¼ tsp salt

  • 50g peas

  • 100g semolina

  • 1 tbsp lemon juice

  • For the garnish

  • 1 tsp dessicated coconut

  • 1 tbsp coriander leaves, washed and chopped

  • For the tangy tomato relish

  • 1 tbsp vegetable oil

  • 4-5 curry leaves

  • ¼ tsp cumin seeds

  • ¼ tsp chilli powder

  • 2 tomatoes, chopped

  • 2 tbsp ketchup

  • 2 tbsp sweet chilli sauce

  • 1 small onion, finely chopped


  • 1.

    First make the tangy tomato relish, heat the oil and add the curry leaves and the cumin seeds. When they sizzle, add the chilli powder, mix quickly and then stir in the tomatoes and mix. Add the onion and the ketchup and chilli sauce followed by the onions. Set aside.

  • 2.

    Heat the oil in a saucepan and tip in the mustard seeds. When they begin to pop, add the onion and potato. Fry for 4 minutes. Add the turmeric, chilli flakes and salt and mix for a few seconds. Add the peas and fry in the spices for a minute. Then tip in the semolina and mix well.

  • 3.

    Add 250ml of hot water from the kettle and mix for 2 minutes. The water will rapidly be absorbed by the semolina mixture. Sprinkle the lemon juice and serve immediately with the tangy tomato relish

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