A spicy version of upma using semolina made very commonly in Maharashtrian homes.
SANJA
Ingredients
1 cup semolina
2 tablespoons oil
½ teaspoon mustard seeds
½ teaspoon cumin seeds
¼ teaspoon asafoetida
2 green chillies, broken into small pieces
8-10 curry leaves
2 medium onions, finely chopped
½ teaspoon turmeric powder
Pinch of red chilli powder
Salt to taste
½ teaspoon sugar
2 tablespoons chopped fresh coriander leaves
Coriander sprig for garnish
Lemon wedge for garnish
Method
1. Heat a non-stick pan, add semolina and dry on medium heat till golden brown. Set aside.
2. Heat oil in the same pan, add mustard seeds and allow them to splutter. Add cumin seeds, asafoetida, green chillies and curry leaves. Sauté till fragrant.
3. Add onions and sauté till golden brown. Add turmeric powder, chilli powder, salt and sugar. Mix well.
4. Add roasted semolina, mix well and cook for 2 minutes. Add 2½ cups hot water, stir and mix well. Cover and cook on low heat for 5-6 minutes.
5. Add coriander and mix well.
6. Serve hot garnished with a coriander sprig and lemon wedge.
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