This is a traditional South Indian (very popular in Andhra and Telangana) breakfast item. I have modified it and use bulgur instead of semolina.


1 onion diced into 1 centimetre piece

1 large carrot diced into 1 centimetre piece

1 large potato diced into 1 centimetre piece

1 cup frozen peas

1.5 cups of bulgur

1 thumb size ginger finely chopped

1 – 2 green chillies (deseeded if you don’t want the heat) finely chopped

2 -3 sprigs of curry leaves washed

½ cup of cashew pieces roasted

3 tablespoons vegetable oil like canola

1 teaspoon black mustard seeds

1-2 dried red chilli cut into couple of pieces each

3 cups water from the kettle

2 teaspoons salt

½ large lemon or lime for serving


Heat oil in a large fry pan or saute pan (kadai). Add the mustard seeds and dried red chillies – you need to wait until mustard seeds sputter (about a minute or so – if you don’t allow the mustard seeds to sputter, they will be bitter). Then add the curry leaves. When you can smell the curry leaves frying add the onion. Allow the onions to fry, then add the green chilli and ginger. After thirty seconds, add the carrots, potatoes and peas along with the salt. Once the vegetables are all mixed in, add the water. Allow the vegetables to cook for about 5 minutes, add the bulgur in a steady stream mixing continuously so as no lumps are formed. Once all bulgur is incorporated, reduce heat to lowest setting and allow to cook for a further 5 minutes. Adjust seasoning if needed. Serve with a squeeze of lemon or lime along with the cashew pieces on top. Serves four.

Notes: You can add other vegetables like cauliflower, green pepper and or tomato.

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