Upma Kerala Style

Ingredients

• - semolina upma
• - Coconut oil for cooking
• - 1/2 cup fresh grated coconut
• - Salt to taste
• - Accompaniments as required

Method

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. 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. Add aromatics: Add 2 green chillies, 1-inch grated ginger, 1 sprig curry leaves and a pinch of asafoetida. Fry 30 seconds.
4. Add shallots: Add 1 large finely chopped shallot (Kerala shallots). Cook on medium heat 5 minutes until soft.
5. Add coconut: Add 2 tbsp fresh grated coconut. Fry 1-2 minutes.
6. Add water: Add 3 cups water. Bring to a full rolling boil.
7. Add salt: Add 1.5 tsp salt to the boiling water.
8. Add roasted rava: While stirring continuously add the roasted rava in a steady stream. Stir vigorously to prevent lumps.
9. Cook on low heat: Cover and cook on low heat 4-5 minutes until rava absorbs all water. Stir once midway.
10. Serve: Add a drizzle of coconut oil. Kerala upma is fragrant with curry leaves and shallots. Serve hot with coconut chutney.