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Entered for safe-keeping. From Martha Rose Shulman's "Fast Vegetarian Feasts", received in February 2009 Cookbook Swap. A more authentic version of this dish is on Zaar as Ravai Uppamma (Semolina Upama), but it may be easier to obtain ingredients for this version, depending on where you live. Per the author, Bear Mush is a darker whole-wheat version of Cream of Wheat. The end product will be stiff, like polenta.
- 1 -2 tablespoon safflower oil or 1 -2 tablespoon butter, as needed
- 1 medium onion, peeled and sliced (about 1 cup)
- 1 tablespoon curry powder
- 1⁄2 teaspoon ground ginger
- 1 tablespoon mustard seeds
- 1⁄2 lb tofu, diced (2 cakes) (optional)
- 2 cups broccoli florets or 2 cups cauliflower florets
- 3 tablespoons slivered almonds (or a mixture of both) or 3 tablespoons cashews (or a mixture of both)
- 3 tablespoons raisins
- 5 cups water
- 2 cups cream of wheat (or Bear Mush, available at whole foods stores)
- 1⁄2 teaspoon salt (optional)
- 2 tablespoons fresh cilantro, chopped
- 1 cup plain low-fat yogurt
- Heat the oil in a Dutch oven or wok and add the onion, curry powder, ginger, mustard seeds, and optional tofu.
- Saute until the onion is tender and the seeds begin to pop.
- Add the broccoli, nuts, and raisins, adding more oil if necessary, and saute for 3-5 minutes, stirring.
- Pour in the water and bring to a boil. Add the salt.
- Stir in the Cream of Wheat very, very slowly, pouring in a slow, steady stream and stirring occasionally (this will be easy for those who can pat their head and rub their stomach simultaneously).
- When the mixture is smooth and thick, remove from the heat, top with yogurt, and serve.