No Ingredients Qty Measure Weight(gms)
Semolina fine (sooji / upma ravva) 0.38 cup 63.00
Black Mustard Seeds (Mustard Seeds, Aavalu) 0.06 teaspoon 0.26
Cashew Nuts 11/2
Ginger Paste 0.06 teaspoon 0.44
Green Chilis 1/2 large
Curry Leaves 21/2
Onions 1/4 large
Vegetable Oil 0.08 cup 22.69
Water 0.63 cup 426.25
Lemon juice 1/2 tablespoon 7.60
Salt to taste 0.25
Coriander Leaves (dhaniya) fistful
Method
In a non-stick skillet heat oil on medium heat, add mustard seeds and when they begin to pop add cashew nuts and fry until they are light brown.
Now add chopped onion, chopped green chiles, ginger pieces, curry leaves and fry until onion is translucent.
Now add the water and raise heat to high. When water comes to a boil add salt to taste and pour in the semolina slowly while stirring constantly.
Make sure that the semolina has thoroughly mixed with water.
Now reduce heat to low, cover with a lid and let it cook for 3-4 minutes.
Remove from heat and drizzle lemon juice. Garnish with coriander leaves before serving.
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