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Pearl Sutton wrote:
Morfydd St. Clair wrote:
Interesting - searching for sour cereal gives me a grain-based soup served in ashrams, but comments say it's not actually sour. Is that what you mean? I'm interested in the recipe!
Yes, the recipe below is one from an ashram in the late 1980s. In the ashrams they didn't sour it, but the lady from India I learned it from said to make it, and let it sour for several days before serving it, that's how she learned it, and she said the non-soured stuff was made more for the Americans at the ashrams as the soured taste wasn't popular with most of them. The brewer's yeast flakes it was was optionally served with soured the flavor for those of us who liked it that way. I prefer it sour, either from yeast or countertop ferment.
The recipe I have:
3/4 cup any mix of cereal grains like millet, bulgar wheat, quinoa, steel-cut oats.
1 tsp whole cumin seeds
2-3 tbs of fresh grated or dry shredded coconut (not sweetened)
2 tbs finely chopped onion
1 tbs grated ginger
1 tsp salt or to taste
6-8 cups water
Brewer's Yeast
2 tbs chopped fresh cilantro leaves
Combine all ingredients (except cilantro and Brewer's Yeast) in the pot. Bring to a boil, then lower heat to simmer until grains are cooked to preferred consistency. Stir in cilantro and serve with Brewer's Yeast added to individual taste.
Pearl’s comments: Needs ground nuts or seeds to taste right, sesame seeds is best. About 1/4 cup for these proportions.
That's the variant I have soured, and it really needs the ground seeds or nuts to flavor up right, in my opinion. It lacks something (depth? smoothness?) without it.
:D
