Uppama

Ingredients for 4 servings:

• 1 small onion(s), red
• 3 tbsp olive oil
• 1 tsp mustard seeds
• ½ tsp chili powder, from the spice mill
• 180 g couscous
• 100 g Chinese cabbage
• 50 g cashew nuts
• 150 g peas, thawed
• 200 g beans, thawed
• 30 g raisins
• 2 tbsp coriander leaves
• Salt

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

South Indian dish

Peel and finely chop the onion. Heat oil in a wok or large frying pan and toast the mustard seeds for 2 minutes over medium heat. When they start to pop, add the chili and onion and fry for 5 minutes. Add the couscous and toast for another 5 minutes, until the couscous seeds are lightly browned. Reduce the heat, add hot water to the couscous according to the package instructions, remove the pan from the heat, and wait until the water is absorbed. Meanwhile, wash the Chinese cabbage and finely slice it. Toast the cashews in a dry pan until golden brown and let cool. Mix the Chinese cabbage, cashews, peas, green beans, and raisins into the couscous, season with salt, and let stand for 5 minutes. Chop the coriander and mix it into the uppama just before serving.