1 1/2 cups semolina (sooji/upma ravva)
1/4 teaspoon mustard seeds
6 cashew nuts
1/4 teaspoon ginger pieces
2 green chile (long)
10 curry leaves
1 large onion
1/3 cup oil
2 1/2 cups water
2 tablespoons lemon juice
Salt, to taste
Coriander leaves, to garnish
Servings: 4
1. In a nonstick 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.
2. 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.
3. Remove from heat and add lemon juice. Garnish with coriander leaves before serving.
Cooking time: 20 minutes
Notes: 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.
Cuisine: Indian
1/4 teaspoon mustard seeds
6 cashew nuts
1/4 teaspoon ginger pieces
2 green chile (long)
10 curry leaves
1 large onion
1/3 cup oil
2 1/2 cups water
2 tablespoons lemon juice
Salt, to taste
Coriander leaves, to garnish
Servings: 4
1. In a nonstick 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.
2. 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.
3. Remove from heat and add lemon juice. Garnish with coriander leaves before serving.
Cooking time: 20 minutes
Notes: 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.
Cuisine: Indian
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