Jaffna uppuma

Jaffna uppuma

By
From
My Feast
Serves
4
Photographer
Chris Chen

This is an alternative to rice. As a rule, jaffna uppuma requires two measures of water for each measure of semolina.

Ingredients

Quantity Ingredient
180g semolina
50ml vegetable oil
1/2 teaspoon black mustard seeds
1 spirg curry leaves, leaves picked
1/4 teaspoon ground turmeric
1 onion, diced
garlic, minced
2 dried red chillies, broken into pieces
500ml water
salt, to taste
1 spring onion, thinly sliced, (white part only)
1 long red chilli, seeds removed and thinly sliced

Method

  1. In a dry frying pan over medium heat, lightly toast the semolina, shaking the pan occasionally. Set aside.
  2. Heat the oil in a frying pan over high heat, add the mustard seeds and cook until they start to pop. Add the curry leaves, turmeric, onion, garlic and chilli pieces and cook until the onion is golden.
  3. Reduce the heat to low, add the toasted semolina and water, season with salt and stir constantly to avoid lumps until the mixture is well cooked, about 8 minutes. Garnish with the spring onion and chilli to serve.

Variation

  • You can add vegetables, such as carrots, green beans or cauliflower. Cut the vegetables into small pieces and steam, then add to the pan along with the onion before adding the semolina.
Tags:
My
Feast
Peter
Kuruvita
Asia
Asian
island
SBS
My Sri Lanka
Island Feast
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