Sujir Upma

Instructions

1. 1

   Roast the Rava (Semolina)

   • Place a heavy-bottomed pan or kadai on low-medium heat. Add the rava and dry roast for 5-7 minutes, stirring continuously.
   • The rava should become fragrant and the grains should look separate and dry. Do not let it brown.
   • Once roasted, transfer the rava to a separate plate and set it aside.
2. 2

   Prepare the Tempering (Tadka)

   • In the same pan, heat the ghee over medium heat. Once hot, add the mustard seeds and allow them to splutter.
   • Immediately add the urad dal and chana dal. Sauté for about a minute until they turn a light golden brown, providing a crunchy texture.
   • Add the halved cashew nuts and sauté until they are golden.
3. 3

   Sauté Aromatics

   • Add the finely chopped onion, slit green chillies, grated ginger, and curry leaves to the pan.
   • Sauté for 2-3 minutes until the onions soften and become translucent.
4. 4

   Cook the Upma

   • Pour 2.5 cups of water into the pan. Add the salt and optional sugar. Increase the heat and bring the water to a rolling boil.
   • Reduce the heat to low. Begin pouring the roasted rava into the boiling water in a slow, steady stream with one hand, while stirring continuously with the other hand to prevent any lumps from forming.
   • Once all the rava is incorporated, mix well. Cover the pan with a lid and cook on low heat for 3-4 minutes until all the water is absorbed.
5. 5

   Rest and Garnish

   • Turn off the heat but keep the pan covered. Let the upma steam and rest for 5 minutes. This step is crucial for a fluffy texture.
   • After resting, open the lid. Drizzle the lemon juice and sprinkle the chopped coriander leaves over the top.
   • Gently fluff the upma with a fork to mix everything and separate the grains.
   • Serve hot, traditionally with coconut chutney, sambar, or a sprinkle of podi.