Ingredients 1 cup semolina
1 green chili
1 tsp chopped ginger
2 sprigs of curry leaves
1 tsp mustard seed
2 tbsp coconut oil
1 cup water
1/2 cup grated coconut
Salt to taste
Heat a pan on a low flame. Add the semolina to the pan and fry without adding oil. Keep the flame low and stir continuously for 10 minutes. Remove from heat and keep aside.
Chop the shallots and green chili.
Heat the oil in a pan. When the oil is hot, add the mustard seeds. When the seeds stop crackling, add the chopped green chili, ginger and chopped shallots. Saute until the shallot is soft and transparent.
Add the curry leaves and stir well.
Add the grated coconut and cook for 1 minute.
Then add water and salt and let it boil.
Now lower the flame. Add the roasted semolina and mix well to combine. Add more water, if the mixture looks dry.
Cover the pan and cook the upma for 3 minutes on a low flame. Keep stirring so that the upma doesn't stick to the pan.
Remove from heat and keep it covered for 1 minute. The semolina will absorb the water and become soft.
Upma and banana is the best combination. Serve hot.