Semolina Savory
From
Ben Collver@1:105/500 to
All on Sat Nov 15 13:48:18 2025
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Title: Semolina Savory
Categories: Indian
Yield: 2 Servings
1 c Semolina (sooji)
1 c Carrots; grated
1 Onion; minced
1 ts Black mustard seeds
8 Cashews; chopped
1 pn Asafoetida
2 tb Cilantro; chopped
2 1/2 c Water
5 tb Ghee or oil
2 ts Lemon juice
Salt; to taste
In a frying pan, fry semolina without oil until it becomes a light
brown color. Remove and keep aside.
Heat ghee or oil in the same pan and cook mustard seeds until they
sputter. Add cashews and fry 1 minute, then add the asafoetida. Mix
in onion and saute for a few minutes, then add carrots and saute
for 5 minutes. Now add water and salt. When water starts to boil
vigorously, reduce heat and slowly add the semolina, stirring
constantly to prevent lumping. Add semolina with one hand and stir
with the other. Stir well until the water is absorbed, then cover and
put obn loe heat for a few minutes. Uncover and stir again. Add
chopped cilantro and lemon juice and stir once more. The consistency
should be soft and smooth, not sticky. Some types of semolina need
less cooking, so the quantity of water should be adjusted accordingly.
Recipe by The Taste Divine by Vanamali, 1993
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