Ingredients
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1 cup Semolina or RavaCoarse
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1/2 cup CarrotsFinely Chopped
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1 Big OnionFinely Chopped
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1 Medium TomatoFinely Chopped
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8-10 Curry Leaves
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3 Green ChiliesSlit lengthwise
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3 Cups Boiling Water
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Salt to taste
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1 tbsp Pure Ghee
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1 1/2 tsp Mustard Seeds
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2 tsp Urad Dal
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1 tsp Sugar
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2 tsp Lemon Juice
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2 tbsp Coriander LeavesFinely Chopped
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2 tbsp CoconutGrated
Directions
Steps
1
Done
|
Heat ghee in a Kadai. Once it reaches smoking point, add the mustard seeds and Urad Dal. Let them crackle. |
2
Done
|
Now, add green chilies and curry leaves and saute it for a minute on medium flame. |
3
Done
|
Add onions and saute until transparent. |
4
Done
|
Add carrots and tomatoes and cook for about a minute only. Add a little salt. |
5
Done
|
Now, it is time to add coarse semolina or rava. Adjust the flame to a low flame. |
6
Done
|
Saute it continually for about 8 minutes until a nice aroma comes out of it. |
7
Done
|
It is time to now add salt, sugar, lemon juice and boiling water. Let it boil on a low flam until all the water is absorbed by the Rava, while stirring it continually. This should take about 3-4 minutes. |
8
Done
|
Fill a small cup or katori with upma and demould it on the serving plate. |
9
Done
|
Garnish with Grated Coconut and finely chopped Coriander leaves. |