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Spiced Spring Vegetables and Coconut Polenta

23

Chitra Agrawal

Recipe byChitra Agrawal

Chitra Agrawal is an acclaimed chef who evokes vibrant flavors into all of her meals. Chitra’s focus on food is... more.

Spiced Spring Vegetables and Coconut Polenta

23
DifficultyHard
SpicinessMild
Cook Time45 mins

This is Chef Chitra Agrawal's  gluten-free spin on uppittu or upma, a savory South Indian semolina breakfast or light snack. In Kannada, uppu means “salt” and hittu means “ flour,” so uppittu roughly translates to “salted flour” and is sometimes referred to as upma. Instead of  Indian semolina flour or farina, this recipe use polenta and pairs it with crunchy spring vegetables and traditional flavors of black mustard seeds, curry leaves, chile, coconut, and lemon.

Gourmet
Indian
Chitra Agrawal

Recipe byChitra Agrawal

Chitra Agrawal is an acclaimed chef who evokes vibrant flavors into all of her meals. Chitra’s focus on food is... more.

Suggested Pairings

Zinfandel

Red Ale

Ingredients

  • Vegetable Stock Concentrate
  • Butter
  • Greek Yogurt
  • Corn Grits
  • Shredded Dried Coconut
  • Chana Dal
  • Urad Dal
  • Coconut Oil
  • Asparagus
  • Serrano Chile
  • Fresh Ginger
  • Cilantro
  • Lemon
  • Green Onion
  • Sugar Snap Peas
  • Radishes
  • Black Mustard Seeds
  • Turmeric

From Your Kitchen

  • Extra Ingredients
  • Salt
  • Equipment
  • 2 Small Bowls
  • Large Sauce Pot with Lid
  • Large Sauté Pan with Lid
  • Whisk

Allergens

  • Tree Nut
  • Dairy

Nutrition Facts

  • Nutrition Facts

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