- Semolina/Rava (2 cups; dry roasted)
- Carrot (2; diced)
- Green Beans (6-7; cut into small pieces)
- Peas (1/2 cup; if using frozen soak it in warm water for 5-10 minutes)
- Water (4 cups, for every cup of semolina 2 cups of water)
- Onion (1 medium-sized, finely chopped)
- Mustard Seeds (1 teaspoon)
- Green Chilies (2-3, cut into halves)
- Ginger (1/2 inch, finely chopped)
- Turmeric (1/4 teaspoon)
- Chili Powder (1 teaspoon)
- Salt (to taste)
- Cilantro (for garnish)
In a deep pot, add some oil and let it heat. Once hot, add the mustard seeds and let them crackle.
Add the green chilies and ginger and cook for a minute until the raw smell of the ginger starts going down. Add the onions and cook till they turn translucent.
Add the ground spices (turmeric and chili) and cook for another minute before adding the vegetables (carrots, beans, and peas) to the pot. Mix it all well so the vegetables are coated with the spices. Season with salt, and cook for 5-7 minutes on medium flame till the carrots are soft. (Optional step: You can add 1/4 cup of water to cook the vegetables a little faster.)
Now add the semolina into the pot and give it all a mix and then add the water and let it cook for 2-3 minutes till the water evaporates. I like upma a little grainy but if you like it sticky you can add another cup of water.
Taste for seasoning and add more salt if required. Garnish the upma with cilantro. Serve it hot with pickle or coconut chutney.