The everyday South Indian breakfast — fluffy, quick, endlessly adaptable.

Store staples used: Sooji (Semolina), Peanuts

Serves 2 · 20 minutes

Ingredients

• 1 cup sooji
• 1 onion
• 2 tbsp peanuts
• 1 tsp mustard seeds
• Curry leaves
• 1 green chilli
• 2½ cups water
• Salt and ghee

Method

1. Dry-roast the sooji until it smells nutty and turns pale gold; set aside.
2. Temper mustard seeds, curry leaves, peanuts, and chilli; add onion and sauté.
3. Add water and salt, and bring to a boil.
4. Lower the heat, add sooji in a steady stream while stirring to avoid lumps. Cover 2 minutes. Fluff and serve.