Cream of wheat bowl


  • 1 cup cream of wheat
  • 2 cups boiling water
  • Half onion chopped
  • 1 small tomato chopped
  • 1 small serrano pepper cut in two pieces
  • 1 teaspoon finely chopped ginger
  • Half cup grated carrots
  • Half teaspoon cumin seeds
  • Half teaspoon mustard seeds
  • Half teaspoon split black gram
  • Half teaspoon turmeric
  • 8 curry leaves
  • 2 tablespoons olive oil
  • 1 teaspoon butter
  • Cilantro chopped
  • 1 lemon
  1. Heat olive oil in a pan. Add mustard seeds, split black gram and cumin until they splutter in the oil for about 45 seconds
  2. Add the onions to the oil and cook till they are translucent. Add ginger, green chillies, tomatoes, curry leaves and fry well till the tomato is soft.
  3. Now add the cream of wheat and fry on low flame for about 2 minutes. Add the turmeric, carrots and 2 cups of boiling water and mix well on medium flame till all the water is absorbed.
  4. Cover and cook on low for few minutes. Add a teaspoon of butter, turn off flame and leave it covered for another 5 minutes.
  5. Garnish with cilantro  and squeeze some lime before serving.
Rupa Mahadevan