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Main Course

Semiya Uppuma Easy

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

Ingredientsfor 6 servings

1 Pkt Semiya
5 - Green chillies — cut into roundels
Mustard seeds
Oil
Salt, to taste
Curry leaves A, a few
Onion(cut into tiny cubes
Coconut, to taste — grated

Preparation

Step 1
Boil water with salt.
Step 2
Add semiya, and remove immediately, strain water and keep dry.
Step 3
Heat a pan with oil.
Step 4
Let the mustard seeds crackle and curry leaves.
Step 5
Add oinions and green chillies and fry till the aroma starts spreading.
Step 6
Add the cooked semiya and some salt and stir gently and then add some grated coconut. Serve hot.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Semiya Uppuma Easy

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

Ingredientsfor 6 servings

1 Pkt Semiya
5 - Green chillies — cut into roundels
Mustard seeds
Oil
Salt, to taste
Curry leaves A, a few
Onion(cut into tiny cubes
Coconut, to taste — grated

Preparation

Step 1
Boil water with salt.
Step 2
Add semiya, and remove immediately, strain water and keep dry.
Step 3
Heat a pan with oil.
Step 4
Let the mustard seeds crackle and curry leaves.
Step 5
Add oinions and green chillies and fry till the aroma starts spreading.
Step 6
Add the cooked semiya and some salt and stir gently and then add some grated coconut. Serve hot.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.