Upma

Upma a very well known south indian breakfast dish prepared using semolina (a.k.a. -  sooji or rava). Upma can be prepared using white semolina or with wheat semolina. Another version of upma is Rava kichdi, it's nothing but upma with some vegetables in it.

To serve 2 you will need:-

Roasted semolina - 1 cup

Onion - 1 small sized, sliced

Green chilli - 2 nos, slit

Ginger - 1/2 inch piece, finely chopped

Curry leaves - few

Mustard seeds - 1/2 tsp

Split green gram - 1 tsp (a.k.a. cheru payaruparuppu)

Cashewnuts - 6 nos, broken into pieces

Ghee - 2 tsp

Salt to taste

Oil - 3 tbsp

Water - 2 1/2 cups

Method

Heat oil in a kadai and add mustard seeds and split green gram. Allow it to splutter.

Now add curry leaves, cashewnuts, onions, green chillies and ginger. Saute it till the onion turn pinkish.Then add tumeric powder and saute for 5 seconds.

Add two and half cups of water and salt and wait till it reaches boiling point. WHICHEVER CUP YOU ARE USING TO MEASURE RAVA, USE THE SAME CUP FOR MEASURING TEH WATER TOO. IT IS GOOD TO GET A SET OF  STANDARD MEASUREMENT CUPS FROM ANY SUPERMARKET.

Once the water starts boiling, add the semolina. IF YOU DON'T HAVE ROASTED SEMOLINA, THEN DRY ROAST IT BEFORE PREPARING UPMA. ROASTED UPMA REDUCES THE RISK LUMP FORMATION WHILE ADDING THE RAVA INTO THE BOILING WATER.

Once semolina absorbs the water fully, add ghee and mix it finely. Close the kadai with lid and cook under low flame for 4-5 mins.

Yummy upma ready... 

Have it with chutney or with sambhar.