UPMA

INGREDIENTS:

Sooji (or) Rava(Semolina) – 250 gms

 Ginger – ½ inch piece

 Green chilies – 2
 Dried red chilies – 2
 Curry leaves – a few
 Coriander leaves – a few sprigs
 Lemon juice – 2 tsp
 Mustard seeds – ½ tsp
 Onion – 1
 Grated coconut, optional – 1 tsp
 Water – 2 ½ cups
 Oil – 2 tsp
 Salt to taste

PREPARATION METHOD:

Roast the sooji in a pan without oil, till they become light brown in color.
Chop the ginger and coriander leaves finely.
 Slit the green chilies into half.
 In a pan, heat the oil.
 Add the mustard seeds and let them splutter.
 Add the chopped ginger, chilies and curry leaves.
 Stir for some time and then add the onions.
Fry till the onions become pink in color.
 Now pour water in the pan and let it boil.
 Add salt.
 When the water boils, lower the flame.
 Slowly add the roasted sooji, till all the water evaporates. Add lemon juice.
 Garnish with coriander and grated coconut.
Serve it with coconut chutney