Recipe information
Yield
Makes 6 Servings
Ingredients
4
cups water
2
teaspoons coarse kosher salt
1
1/2 cups semolina flour (pasta flour)* or farina (suji or sooji, such as Rani or Ajika brands; about 9 ounces)*
1
/3 cup Clarified Butter (see recipe)
2
small garlic cloves, minced
2
teaspoons minced peeled fresh ginger
2
teaspoons finely chopped fresh or frozen curry leaves (about 12 leaves)**
1
small serrano chile, minced
1
teaspoon black mustard seeds***
1
/2 teaspoon cumin seeds
12
cherry tomatoes, halved
1
cup fresh or frozen green peas
1
/3 cup chopped raw cashews
Need to make a substitution?
Preparation
Step 1
Bring 4 cups water to boil in heavy large saucepan over medium-high heat. Add salt. Gradually whisk in semolina. Boil until thick, whisking often, about 3 minutes. Remove from heat.
Step 2
Heat butter in heavy medium skillet over medium-high heat. Add garlic, ginger, curry leaves, chile, mustard seeds, and cumin seeds; sauté until aromatic, about 1 minute. Add tomatoes, peas, and cashews. Sauté mixture until cashews begin to color, about 2 minutes. Stir mixture into semolina. Season with salt and pepper. Rewarm, if necessary.