Upma-SK Khazana

Ingredients list for Upma-SK Khazana

• 1 cup Semolina (suji / rawa)
• 1 Medium onion
• 1 tablespoon Oil
• 1 teaspoon Mustard seeds
• 1/2 teaspoon Cumin seeds
• 1 teaspoon Split skinless black gram (dhuli urad dal)
• 1/4 teaspoon Asafoetida
• 10-12 Curry leaves
• 1-2 Green chillies finely chopped
• 1 Medium tomato chopped
• 1 Medium carrot peeled and finely chopped
• 1/4 cup Green peas frozen
• to taste Salt
• 1 teaspoon Sugar
• 1 for garnish Curry leaf sprig fried
• for garnish Fresh coconut scraped
• 1 to serve Lemon slice
• to serve Coconut chutney

Method

1. Dry-roast semolina in a non-stick pan on medium heat, stirring frequently, till golden brown. Transfer onto a plate and let it cool.
2. Finely chop onion.
3. Heat oil in another non-stick pan. Add mustard seeds and cumin seeds and let the mustard seeds splutter.
4. Add split black gram, asafoetida and curry leaves and let the curry leaves crackle. Add onion and mix. Add green chilli and sauté till onion turns light golden brown
5. Boil 2½ cups water in a deep pan.
6. Add tomato to sautéed onion mixture and mix. Add carrot and green peas and mix. Add ¼ cup water and salt, mix, cover and cook for 2 minutes or cook till the water evaporates.
7. Add roasted semolina and mix. Add salt and sugar and mix. Add boiling water, mix, reduce heat, cover and cook for 7-8 minutes.
8. Put the upma in a bowl, lightly press and level it out. Invert the bowl on a serving plate and demould. Garnish with fried curry leave sprig, coconut and lemon slice.
9. Serve hot with coconut chutney.