Upma - 1

Recipe Ingredients

1 1/2 cups	355ml	Semolina - (sooji/upma ravva)
1/4 teaspoon	1.3ml	Mustard seeds
6		Cashew nuts
1/4 teaspoon	1.3ml	Ginger pieces
2		Green chiles - (long)
10		Curry leaves
1		Onion (large)
1/3 cup	78ml	Oil
2 1/2 cups	592ml	Water
2 tablespoons	30ml	Lemon juice
		Salt - to taste
		Coriander leaves - to garnish

Recipe Instructions

In a non-stick skillet heat oil on medium heat, add mustard seeds and when they pop, add cashew nuts and fry until they are light brown. Now add chopped onion, green chiles, ginger pieces, curry leaves and fry until onion is translucent.

Now add the water and raise heat to high. When water comes to a boil add salt to taste and pour in the semolina slowly while stirring constantly. Make sure that the semolina has thoroughly mixed with water.

Now reduce heat to low, cover with a lid and let it cook for 3-4 minutes.

Remove from heat and add lemon juice. Garnish with coriander leaves before serving.

Note: Most people prefer upma made of semolina which is fine and not coarse. So when buying semolina ask for the finer variety. If you do buy the coarser kind, then, add a little bit more water for it to cook well.

Source:
Indian Cooking, Khalid Aziz

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