Upma

Servings: 4
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Ingredients
  • 1 cup Semolina
  • ¾ cup Onion (finely chopped)
  • 2 tbsps Carrots (grated)
  • 1 tsp Green chilies (crushed to taste)
  • 1 tbsp Ginger (crushed)
  • 10 Raw cashews (broken into pieces)
  • ½ cup Plain yogurt
  • 2¼ cups Water
  • 1 tsp Salt (or to taste)
  • ¼ tsp Sugar
  • ¾ tsp Ground cumin
Instructions
  1. In a deep non-stick saucepan, do the tempering.
  2. Stir fry until the onions are transparent.
  3. Add carrots, chilies, ginger, cashews and semolina.
  4. Stir on low heat until light pinkish in color and fragrant.
  5. Whisk together the yogurt and water.
  6. Add ground cumin, salt and sugar.
  7. Gradually pour in the semolina, stirring continuously to make sure there are no lumps.
  8. Cover and cook on low heat.
  9. Stir frequently, until all the liquid is absorbed and the upma is cooked.
  10. Garnish and remove from heat.
  11. To serve, place upma in 4 bowls. Press down firmly and invert onto a serving plate. Gently lift the bowl.
Tempering
Ingredients
  • 1 tbsp Oil
  • 1 tbsp Ghee
  • 1 tsp Mustard seeds
  • 1 tsp Chana dal
  • 1 tsp Urad dal
  • ⅛ tsp Asafoetida (hing)
  • 10 Curry leaves
  • 2 tbsps Green coriander (finely chopped for garnishing)
  • 1 tbsp Grated coconut (for garnishing)
Instructions
  1. Heat oil and ghee on medium heat, add mustard seeds.
  2. When it crackles add chana dal and urad dal.
  3. As soon as the dals begin to change color, add hing, curry leaves and onions.