Upma Kerala Style

Method

1. 1

   Dry roast rava: Heat a heavy pan. Add 1.5 cups fine semolina and dry roast on medium heat 5-6 minutes stirring constantly until lightly golden and nutty. Transfer to a bowl.

2. 2

   Make Kerala-style tempering: Heat 3 tbsp coconut oil. Add 1 tsp mustard seeds — when they pop add 1 tsp chana dal and 1 tsp urad dal. Fry until golden.

3. 3

   Add aromatics: Add 2 green chillies, 1-inch grated ginger, 1 sprig curry leaves and a pinch of asafoetida. Fry 30 seconds.

4. 4

   Add shallots: Add 1 large finely chopped shallot (Kerala shallots). Cook on medium heat 5 minutes until soft.

5. 5

   Add coconut: Add 2 tbsp fresh grated coconut. Fry 1-2 minutes.

6. 6

   Add water: Add 3 cups water. Bring to a full rolling boil.

7. 7

   Add salt: Add 1.5 tsp salt to the boiling water.

8. 8

   Add roasted rava: While stirring continuously add the roasted rava in a steady stream. Stir vigorously to prevent lumps.

9. 9

   Cook on low heat: Cover and cook on low heat 4-5 minutes until rava absorbs all water. Stir once midway.

10. 10

    Serve: Add a drizzle of coconut oil. Kerala upma is fragrant with curry leaves and shallots. Serve hot with coconut chutney.