Upma

Ingredients:

1 cup semolina

2 tbsps vegetable/ canola/ sunflower cooking oil

5-6 curry leaves

2 green chillies slit lengthwise

1" piece of ginger grated

3/4 tsp mustard seeds

2 medium-sized onions chopped fine

2 medium tomatoes chopped fine

Salt to taste

2 cups hot water

Pinch of turmeric powder

Juice of 1/2 a lime

Chopped coriander to garnish

Preparation:

Heat a griddle or flat pan on a medium flame and roast the semolina lightly. Stir frequently and do not allow it to brown. Once done, remove onto a tray or platter and keep aside.

Heat the oil in a pan and add the mustard seeds, curry leaves and green chillies. When the spluttering stops, add the grated ginger and stir well. Cook for 1 minute.

Add the onion and fry till translucent and soft.

Add the tomatoes and cook till soft.

Add the hot water, turmeric and salt to taste and bring to a boil.

Add the roasted semolina, a little at a time, stirring constantly to prevent any lumps from forming.

Simmer and cook till the Upma is like a very thick porridge. Turn off the fire.

Squeeze the lime juice over the Upma and mix well.

Garnish with chopped coriander and serve piping hot.

Source: http://indianfood.about.com/od/sidesandsalads/r/upma.htm