-
1
Heat a wok or kadai, spray with butter flavored cooking spray and add semolina. You can also use 1 tsp ghee instead of cooking spray for a more fragrant (albeit higher fat) version.
-
2
Roast, stirring occasionally until fragrant (about 7-8 minutes).
-
3
Take out semolina and keep aside.
-
4
After wiping off the hot pan to remove leftover semolina grains, add the oil.
-
5
When oil is hot, add the tempering ingredients - mustard seeds, cumin seeds. If you wish you may also add spilt urad dal.
-
6
When mustard seeds sputter, stir in chopped onions, ginger, curry leaves and green chilies. Note that you can deseed the chilies if you don't want any heat.
-
7
In the meantime, bring the 2 cups of water to boil and add salt to it.
-
8
Back to your wok, stir regularly and when the onions are transparent add diced tomatoes and let cook for a couple of minutes.
-
9
When tomatoes are cooked, add the roasted semolina you kept aside earlier and mix well.
-
10
Pour boiling salted water over this mixture, give a quick stir and cover with lid.
-
11
Let it cook for 3 minutes on low flame. Then take off lid and add chopped cilantro, cashews and 1 Tbsp grated coconut. Mix well.
-
12
Take off heat, and serve hot garnished with the remaining tablespoon of grated coconut and a sprig of fresh cilantro.
-
13
NOTE 1: Don't over-roast the semolina or it won't cook well.
-
14
NOTE 2: Possible additions - grated carrots, fresh green peas, roasted peanuts. You could also add 2 tablespoons cashews (roasted pieces) and/or 2 tablespoons coconut (grated fresh) along with the cilantro.
-
15
NOTE 3: If you try to add salt after you take the upma off heat, it won't incorporate very well. So I suggest tasting the upma just before you add cilantro etc. and add more salt if you wish. Make a note of how much salt your family prefers, and next time add the entire amount to the water.
