Easy and Flavorful South Indian Upma Recipe

Instructions

1. Heat a non-stick pan. Add 1 cup of rava, also known as cream of wheat, farina, or semolina flour.
2. Roast the rava over medium-low heat, stirring often to ensure that it cooks evenly.
3. Continue roasting until the rava becomes fragrant and starts to look dry, separate, and slightly crisp. Make sure the rava does not turn brown.
4. Once the rava becomes fragrant and dry, turn off the heat. Transfer the roasted rava to a plate and set aside.
5. In the same pan, heat 2 tablespoons of olive oil.
6. Add 1 teaspoon of mustard seeds. When the seeds begin to crackle, they are ready.
7. Add 1 teaspoon of cumin seeds and 1 teaspoon of urad dal.
8. Stir frequently and fry until the urad dal begins to turn slightly brown.
9. Immediately add 10 to 12 cashews and fry over low to medium-low heat until lightly golden.
10. Add 1 cup of finely chopped onions.
11. Sauté the onions until they become soft and translucent.
12. Add 1 teaspoon of chopped green chilies, 1 teaspoon of chopped ginger, and 8 to 10 curry leaves.
13. Mix well and sauté for a few seconds.
14. Add 2 1/2 cups of water to the mixture.
15. Add salt to taste. Mix well and check the seasoning. The water should taste slightly salty.
16. Increase the heat to medium-high and bring the water to a rolling boil.
17. Once the water reaches a rolling boil, reduce the heat to low. Add the roasted rava gradually in 4 to 5 batches, stirring after each addition.
18. After adding each batch, stir immediately so that the rava mixes evenly with the water and does not form lumps.
19. Continue adding the remaining rava in batches, stirring well after each addition.
20. Once all the rava has been added, stir thoroughly. The rava will absorb the water, swell, and cook.
21. Cover the pan and allow the upma to steam for 2 to 3 minutes over low heat.
22. Turn off the heat and allow the upma to cool for about 5 minutes.
23. Finally, add about 2 tablespoons of chopped coriander leaves. Add more if desired.