Makes: 4 servings
Ingredients

• 1 cups semolina/rava/sooji
• ½ cup chopped onions
• 1 teaspoon finely chopped ginger
• 1 teaspoon chopped green chillies
• 5 curry leaves, finely chopped
• ¼ cup chopped carrots
• ¼ cup chopped beans
• ½ teaspoon mustard seeds
• ½ teaspoon asafoetida
• 2 tablespoons Vegetable/Sunflower oil
• 2 tablespoon ghee
• 1 tablespoon lemon juice
• Salt to taste
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Method

 

Steam the carrots and beans and set aside. Boil 3 cups of water and set aside.

Heat oil in frying pan on medium heat; add mustard seeds, half urad dal seeds and allow it to crackle. Stir in the onions, ginger, asafoetida, curry leaves and green chilles and sauté until onions are tender. Stir in the semolina and roast along with the onion mixture until you get the light roasted aroma and not letting it brown. Gradually pour the hot water into the above mixture and continue to stir in the process. Turn the heat to alow and combine all the ingredients well. Cover and allow the upma to cook in low heat until all the water is absorbed, stirring occationaly to avoid lumps. This will take about 10 minutes.

Finally stir in the ghee, steamed vegetables and lemon juice and saute for a couple of minutes on low heat until all the ingredients are well combined. The ghee enhances the flavor of the upma. Serve hot with coconut chutney.

Note: This is another tricky dish if you have not made it before; experience helps you get the desired texture.