1 tablespoon Clarified Butter (see recipe on page 15)

4 tablespoons unsalted cashew nuts

4 tablespoons vegetable oil

4 fresh curry leaves

½ teaspoon mustard seeds

1 small red onion, peeled and

finely chopped

2 dried red chilies, broken

1 serrano green chili, minced

1 cup semolina

Table salt, to taste

2 cups hot water

1. In a small skillet, heat the butter. Add the cashews and toast them on medium heat until golden brown. Set aside.

2. In a medium skillet, heat the vegetable oil. Add the curry leaves and mustard seeds. When the mustard seeds begin to sputter, add the red onions and the red and green chilies; sauté for about 3 to 4 minutes.

3. Add the semolina and the salt; mix well.

4. Start adding the hot water, a little at a time. Stir the semolina constantly as the water is added. The semolina will begin to absorb the water. Continue until all the water has been added. Cover, lower the heat to medium low, and steam for about 5 minutes. The final consistency should be dry.

5. Remove from heat. Let the dish stand, covered, for about 10 minutes before serving. Top with the toasted cashews and serve.

Clarified Butter and Religion

In India, clarified butter, or ghee, is used to light the cotton wicks of lamps. A symbol of wealth and opulence, it is used as an offering to the gods in many religious ceremonies.