Preparation Time:10 minutes
Cooking Time: 15 minutes
Ingredients and Quantity:
Semolina, lightly dry roasted: 01 cup
Green Peas: 1/4th Cup
Onion, finely chopped: 01 Large
Green chilies, finely chopped: 02 Nos.
Hot water: 02 Cups
For the tempering:
Extra Virgin Olive oil: 1 ½ tbsp
Mustard Seeds: ¾ th tsp
Curry leaves: 01 sprig
Ginger, grated: 01 tsp
Salt: To taste
For the garnish:
Coriander leaves, fresh (Optional): 2 sprigs
Fresh coconut grated (Optional): 30 gm.
Boiled peas: ½ tbsp
Curry leaves, sautéed: 01 sprig
Heat oil in a heavy bottomed pan add mustard seeds, let them crackle.
Add curry leaves and grated ginger, sauté till the raw aroma of ginger disappears.
Now add finely chopped onion, sauté till translucent, add green chillies, sauté for 02 minutes.
Now add the lightly roasted semolina, add the green peas, sauté for 02 minutes add the hot water.
Add the salt to taste.
Stir, to prevent lump formation.
Now cover it and cook on a very slow fame.
Cook till all the water is absorbed and semolina and green peas are cooked.
Serve hot garnished with Chopped Coriander leaves or grated fresh coconut.
I prefer serving it very hot garnished with boiled peas and curry leaves.
Always dry roast the semolina and keep it in an air tight container, not only to save time but also to prevent worms.
To save time you can separately boil green peas in 02 cups of water add salt to it, taste for proper salt add more if required and add this water + Green peas + Salt to the prepared sautéed semolina mixture