By Vidushi Singh
Discover the authentic taste of Andhra with our flavorful Coconut Upma recipe, combining semolina, coconut, and aromatic spices.
1 cup semolina (rava/sooji) 1 cup grated coconut 2 tbsp oil 1 tbsp mustard seeds 1 tsp cumin seeds 1 tbsp split urad dal 1 tbsp chana dal 1 green chili chopped 1 onion chopped 1-inch piece ginger 2-3 curry leaves Salt to taste 2 cups water Fresh coriander Lemon wedges
Take a pan and Heat oil. Add mustard seeds and let them splutter. Then add the cumin seeds, urad dal, and chana dal.
Now Fry until the dals turn golden brown. Add the chopped green chili, curry leaves, and grated ginger.
Saute for a minute. Add the chopped onion and cook until it becomes translucent.
Now roast the semolina in a separate pan on low heat until it turns light brown and fragrant.
Stir continuously and remove from heat and set aside. Add grated coconut to the pan with the onions.
Now cook for 2-3 minutes, allowing the flavors to mix in. Pour in the water and add salt to taste.
Reduce the heat and add roasted semolina. Stir continuously to avoid lumps.
Cook the upma on low heat for about 3-4 minutes, stirring occasionally, until it thickens.
Serve it in a dish and Garnish the upma with fresh coriander leaves with a squeeze of lemon juice.