Gluten Free Upma Using Attieke Couscous

Upma is a delicious breakfast item in South India made with semolina/cream of wheat. Ingredients consist most commonly of curry leaves, lemon juice, mustard seeds, ginger and a few other spices. The veggies vary depending on what you have on hand.

To create the gluten free (and vegan) version, I used leftover attieke, the fermented cassava couscous. I previously posted about attieke as couscous here  and accompanying stew here.

Aside from the grain change, I skipped lemon juice since the fermented cassava already has just the right amount of natural tang. I might just enjoy this more than regular upma.

Ingredients
5 oz Attieke Couscous ~ 150 grams (Roughly half the box)
1 or 2 small potatoes, chopped very small
1 carrot grated
4 or 5 small curry leaves
½ onion, chopped
1 t mustard seeds
1 t cumin seeds
1 t ginger paste
salt to taste
chilies / chili powder to taste
cilantro for garnish

Method:

Bring ~10 oz of water to a boil. Once boiling, turn it off, add attieke, then put on lid. In the meantime, in a pan add oil, onion, potato and curry leaves. Cook for 5-7 minutes on medium until onions begin to turn a touch translucent and potatoes soften. Now add ginger and mix in. Cook another minute. Be sure to stir on occasion. Next add in mustard and cumin seeds and cook around 2 minutes. If necessary to cook potatoes fully add a touch of water. Next, add in your attieke. Mix well and cook together for 1 minute. There should be no excess liquid. Texture of grain should be fluffy. Garnish with cilantro and a lemon slice. Serve hot.

Gluten Free Upma with Attieke Cassava Couscous