My mother prefers breakfast food so even when she cooks delicious meals for the rest of the family, she often has cereals for her main meals. Her favourite cereal changes from time to time and for some time last year, it was samaposha. It is a local cereal brand that is pre-cooked and made from corn, soya, green gram and rice. Samaposha is often eaten as breakfast food or sometimes as a mid-day or evening snack when they are made into little samaposha balls by adding a little water and optional grated coconut and sugar.
During my mother’s samaposha phase, she tried out a couple of dishes using samaposha as the key ingredient. The dish I am sharing today, Samaposha curry, is one such experimental dish and it turned out tasty. I had the recipe in my draft folder for so long that I almost forgot about it until today.
- Samaposha – ½ cup
- Rice flour or wheat flour – 1 tbsp
- Curry powder – 1 tsp
- Chopped onion – 1
- Salt, to taste
- Coconut milk – ½ cup
- Fenugreek seeds – 1 tsp
- Cinnamon powder – ½ tsp
- Curry leaves
- Mix the samaposha, rice or wheat flour, curry powder, some of the chopped onion and salt to taste in a large bowl. Add a little water to make them into balls. Fry them.
- Heat 1tbsp oil in a pan and lightly fry the fenugreek seeds and curry leaves.
- Add the fried samaposha balls to the pan and mix before adding the coconut milk and cinnamon powder.
- Cover and simmer over low heat for 5 – 10 mins.
- Remove from heat and serve warm with roti or rice.
Recipe source: Raji Thillainathan