UPMA RECIPE - SOUTH INDIAN SEMOLINA - SUJI - SOOJI UPMA

Contents

02 glass simmered semolina (sooji, rava)

02 medium measured onion, slashed finely

02green cold, slashed

02 tbsp chana dal/spilt and cleaned bengal gram

01 tbsp urad dal/spilt and cleaned

01 inch ginger ground or slashed finely

4 to 5 glasses water

2 tsp mustard seeds

1 tsp cumin seeds

2 sprig of curry clears out

15-16 cashewnuts

4 tsp sugar (discretionary)

6-7  tbsp oil or ghee (HELPS IN AVOIDING STICKING OF SEMOLINA GRAINS)

salt as needed

Steps / Guidelines

Heat oil or ghee till smokes

Add mustard seeds to hot oil on hearing the crackling sound of mustard seeds, add cumin, chana dal and urad dal in the fry pan.

Sear till they begin to tan a bit.

Include cashews and when, the cashews get sautéed the dals would likewise get seared after this add

onions and sear till start turning golden brown..

now add finely chopped green chillies, ginger, curry leaves .

Sear for a moment.

Now add water to this mixture and let it reach boiling point.

Include salt and sugar as per taste, At this point when the water starts bubbling, reduce the flame and add roasted semolina to it.

Continue mixing while you include the semolina.

The semolina ought to be added not at once but slowly while the spoon moves in the pan.

if you add semolina at once, it will form balls of semolina with dry uncooked semolina inside the balls.

Continue mixing.

The semolina will retain water and swell and start to cook.

Reduce the flame and stew the upma for 2-3 minutes.

Continue blending till cooks, let it rest for 5 minutes.

Garnish with coriander/cilantro leaves..

Serve upma hot with cuts of lime or coconut chutney or lime juice