masala upma

In a kadai, dry roast the Semolina on medium flame for 3-4 mins, you will notice that the Semolina flakes will start to separate and seem a little rougher. Thats when you should consider it done and set aside in a flat plate to cool.

In the same Kadai, heat some oil, add the mustard seeds, Elaichi, clove, cinnamon, ginger garlic paste, green chillies and Onion. Saute for 3-4 mins.

Next add the coriander leaves and stir. Cook till you get a nice fragrant smell of the whole spices.

Once the onions are cooked, add in the tomatoes.Add in the chopped carrots, beans and peas next. Cook on a medium flame for 2-3 mins.

Once the raw smell of the veggies are all gone, add in the spice powders.Add 1/4 cup of water to avoid the spices from burning and cook till the veggies are half done.

Add 3 cups of water for every 1 cup of Semolina that you would use for making the upma. Add salt as per taste, check for spice levels and bring the mixture to a boil.

Add in the roasted Semolina and stir in immediately, this is to avoid any lumps in the mixture. Remember this needs to be done together without any delay.

Lower the heat, give it one final stir and cook the mixture on simmer for 6-10 minutes with a closed lid.Your Upma is ready to be served - Hot Hot Hot and yummy !!