Udupi-style Semolina Pudding

Ingredients

In this Udupi-inspired version of Migliaccio, we incorporate the unique flavors of Udupi cuisine by using traditional Udupi spices and vegetables. The original Italian dish is typically sweet, but we transform it into a savory delight by adding Udupi spices and sautéed vegetables. This fusion of cuisines creates a harmonious blend of flavors that is sure to tantalize your taste buds. We alse have the original recipe for Migliaccio, so you can check it out.

• 1 cup (200g) semolina 1 cup (200g) semolina
• 2 cups (470ml) water 2 cups (470ml) water
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 onion, finely chopped 1 onion, finely chopped
• 1 carrot, grated 1 carrot, grated
• 1/2 cup (75g) green peas 1/2 cup (75g) green peas
• 1/4 cup (30g) cashews, chopped 1/4 cup (30g) cashews, chopped
• 2 tablespoons ghee 2 tablespoons ghee
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• A handful of curry leaves A handful of curry leaves
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 5g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 5g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Heat ghee in a pan and add mustard seeds. Once they splutter, add cumin seeds, grated ginger, green chilies, and curry leaves.
2. 2.
   Add chopped onions and sauté until golden brown.
3. 3.
   Add grated carrot, green peas, and cashews. Sauté for a few minutes until the vegetables are slightly tender.
4. 4.
   In a separate saucepan, bring water to a boil. Slowly add semolina while stirring continuously to avoid lumps.
5. 5.
   Reduce the heat to low and add coconut milk. Stir well to combine.
6. 6.
   Cook the semolina mixture on low heat for about 5 minutes, stirring occasionally.
7. 7.
   Add the sautéed vegetables to the semolina mixture and mix well.
8. 8.
   Season with salt to taste and cook for another 2-3 minutes until the flavors meld together.
9. 9.
   Remove from heat and let it cool for a few minutes before serving.
10. 10.
    Serve the Udupi-style Semolina Pudding warm as a main course or a side dish.

Treat your ingredients with care...

• Semolina — Ensure you use fine semolina for a smooth texture in the pudding.
• Coconut milk — Use thick coconut milk for a rich and creamy consistency.
• Mustard seeds — You can slightly crush the mustard seeds to release their flavor more effectively.
• Curry leaves — If fresh curry leaves are not available, you can use dried curry leaves as a substitute.
• Cashews — Toast the cashews before chopping them for a nuttier flavor.

Tips & Tricks

• To enhance the flavor, you can add a pinch of asafoetida (hing) while tempering the spices.
• For a spicier version, increase the number of green chilies or add red chili powder.
• Customize the vegetables according to your preference or seasonal availability.
• Garnish the pudding with fresh coriander leaves for added freshness.
• Leftovers can be refrigerated and reheated before serving.

Serving advice

Serve the Udupi-style Semolina Pudding warm as a main course or a side dish. It pairs well with coconut chutney or tomato chutney. You can also enjoy it with a side of papadum or crispy fried snacks.

Presentation advice

Present the Udupi-style Semolina Pudding in individual bowls or on a serving platter. Garnish with a sprinkle of chopped cashews and curry leaves for an appealing visual touch. Serve it alongside the suggested side dishes and enjoy the vibrant colors and textures.