Recipe for Upma (Semolina Upma)

Upma is one recipe, which is made very fast and very easily. Whenever a fast tiffin for the evening time had to be made, I prefer making this. As far as I know many of the south Indian households add Semolina in their monthly budget.

Semolina/Sooji/Rawa - 1 cup
Ghee - 2 tbsp
Oil - 2 tbsp
Ginger - 1 inch piece
Green Chilly - 2 nos
Mustard Seeds - 1 tsp
Broken Urad Dal - 1 tsp
Asafodeita - 2 pinches
Salt to taste
Curry Leaves - few
Coriander Leaves - chopped 1/4 cup
Water - 2 cups

Dry roast rawa. Let it cool. In the same pan add 1 tbsp of ghee and roast the rawa again till it is coated well with ghee. Remove from the pan and spread it on a plate.

Add oil and mustard seeds to the hot pan, when the mustard seeds splutters add the urad dal, green chillies, hing, curry leaves and finely chopped ginger. Add water and salt bring it to a boil. When the water boils add the roasted rawa slowly by constantly stirring so that no lumps are formed. Cover the pan and lower the flame and cook till the rawa becomes soft and non sticky. 

Add the remaining 1 tbsp of ghee and remove from fire. Decorate it with finely chopped coriander leaves.

Chop 2 medium sized Onions finely and add it while seasoning and when it turns glossy add the water.

Dice vegetables like carrot, beans, potatoes and along with peas and cauliflower florets cook it till they are soft (say half cooked) and add it after the seasoning is done and before the water is added (if you are adding vegetables, instead of 2 cups of water add 3 cups of water). 

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