• Semolina (rawa/suji) 1 1/2 cups
  • Carrot cut into ¼ inch cubes and blanched 1 medium
  • French beans cut into ¼ inch cubes and blanched 6-8
  • Green peas blanched 1/4 cup
  • Green capsicum 1 medium
  • Onion 1 medium
  • Green chillies 3
  • Ginger 1 inch piece
  • Extra virgin olive oil 2 tablespoons
  • Mustard seeds 1/2 teaspoon
  • Curry leaves 15-20
  • Split black gram skinless (dhuli urad dal) 2 teaspoons
  • Salt to taste



  • Chop onion, green chillies and ginger. Heat extra virgin olive oil in a non-stick pan. Add mustard seeds, ginger, curry leaves and urad dal and sauté for 1 minute.
  • Add onion and sauté for 2 minutes. Heat 3 cups water in another non-stick pan. When the onion becomes golden, add semolina and sauté for 2-3 minutes.
  • Add green chillies, salt and mix. Sauté for 1 minute. Chop green capsicum and set aside.
  • Add hot water to the pan and cook till most of the water is absorbed. Add carrot, beans, peas and mix. Cover and cook for 1-2 minutes.
  • Add capsicum and mix. Cover again and cook till the semolina is properly cooked. Serve hot.
  • You can also garnish with coriander leaves and/or freshly scraped coconut and serve.

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