Recipes from the Journal
Todd went on a long
rant about wheats and grains and such, and in the process, mentioned
farina (aka Cream o' Wheat). Which reminded me that farina is something I
use all the time in cooking Sri Lankan food, and that it's a great
alternative to rice (much faster to make), and very tasty, and y'all
probably don't know about it. So here's a recipe for something we call
uppuma, made basically from farina.
Uppuma -- tastiest method (more work)
- 1 c. chopped onions
- 2-5 chopped green chilies
- 1 tsp. cumin seed
- 1 tsp. black mustard seed
- 1 stick salted butter
- 1 tsp. salt
- 3 c. water
- 2 c. farina
- In a large frying pan, saute onions in butter with chilies, cumin
seed, and mustard seed until golden.
- Add water and salt to pan, bring to a boil.
- Turn heat down to low and add farina, pouring in a circular stream
into the pan. Stir for a minute until all the water is absorbed. Turn
- Let sit 3-5 minutes. Eat with curries.
Uppuma -- quick and easy method
Just do steps 2 and 3 above. :-)
In my experience, uppuma is best with soft curries, especially egg -- if
you're eating with your hands, you can make little balls of uppuma and
curry and pop them into your mouth. Classically, we would eat it in the
morning with a fish and egg curry. But most Americans can't seem to
handle fish in the morning. :-) If I were serving it for dinner, I'd
probably make it with fish and egg curry, potato curry, and a coconut
sambol. I don't think a yogurt raita would work very well with it -- too
goopy. If you need something to cut the spice of the curry, pour tall
glasses of milk or mango lassi.
Please do mail me with any
comments/additions/etc. on these recipes!