Upma - 1

Course : Curry
Serves: 4
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1 1/2 cups semolina -- (sooji/upma ravva)
1/4 teaspoon mustard seeds
6 pieces cashew nuts
1/4 teaspoon ginger pieces
2 medium green chiles -- (long)
10 medium curry leaves
1 large onion
1/3 cup oil
2 1/2 cups water
2 tablespoons lemon juice
1 teaspoon salt -- to taste
1 bunch coriander leaves -- to garnish

Preparation / Directions:

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.

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