Suji Upma with Ghuguni

Instructions

1. 1

   Roast the Suji (Semolina)

   • Place a heavy-bottomed pan or kadai over low-medium heat.
   • Add 1 cup of suji and dry roast, stirring frequently, for 5-7 minutes. The suji should become aromatic and feel light, but it should not change color.
   • Once roasted, transfer the suji to a separate plate and set aside.
2. 2

   Prepare the Tempering (Tadka)

   • In the same pan, heat 2 tbsp of ghee over medium heat.
   • Add 1 tsp of mustard seeds and allow them to splutter completely.
   • Add 1 tsp urad dal, 1 tsp chana dal, and 8 halved cashew nuts. Sauté for 1-2 minutes until the dals turn golden brown and fragrant.
3. 3

   Sauté Aromatics

   • Add the finely chopped onion, 2 slit green chilies, 1 inch of grated ginger, and 10 curry leaves to the pan.
   • Sauté for 3-4 minutes until the onions become soft and translucent.
4. 4

   Boil Water and Combine

   • Pour 2.5 cups of water into the pan. Add 1 tsp of salt and 0.5 tsp of sugar. Increase the heat and bring the water to a rolling boil.
   • Once boiling, reduce the heat to low. With one hand, pour the roasted suji in a slow, steady stream. With the other hand, stir continuously and vigorously to prevent lumps from forming.
5. 5

   Cook the Upma

   • Once all the suji is incorporated, mix well. The mixture will thicken quickly.
   • Cover the pan with a lid and cook on the lowest heat for 3-4 minutes, until all the water is absorbed and the suji is cooked through.
6. 6

   Rest, Garnish, and Serve

   • Turn off the heat and let the upma rest, covered, for 5 minutes. This step is crucial for a fluffy texture.
   • After resting, open the lid. Drizzle 1 tbsp of lemon juice and sprinkle 2 tbsp of chopped coriander leaves over the top.
   • Gently fluff the upma with a fork to mix everything together. Serve hot with coconut chutney or sambar.