Step-by-Step Instructions

1. 1.Dry Roast Rava

   Dry roast 1 1/2 cups (245g) of rava (sooji or semolina) in a pan on medium flame until it turns aromatic and its color changes slightly. This usually takes about 5-7 minutes.

2. 2.Cool Rava

   Transfer the roasted rava to a plate and let it cool completely to prevent it from clumping later.

3. 3.Fry Cashew Nuts

   Heat 2 tablespoons of coconut oil or cooking oil in the same pan. Add 10-15 cashew nuts and fry until they turn golden brown. Remove the fried cashews and set them aside.

4. 4.Fry Coconut

   Add 3 tablespoons of fresh grated coconut to the pan (using the remaining oil from frying cashews). Fry until the coconut becomes dry and slightly golden. Remove and set aside.

5. 5.Prepare Tempering

   Add another 2 tablespoons of coconut oil or cooking oil to the pan. Once the oil is hot, add 1 1/2 teaspoons of mustard seeds and let them splutter.

6. 6.Add Dals

   Add 2 teaspoons of white or black urad dal (ulunthu) and 2 teaspoons of chana dal (kadalai paruppu). Cook for 1-2 minutes, stirring continuously, until they turn light golden brown.

7. 7.Sauté Aromatics

   Add 5 sliced shallots and 1 tablespoon of minced ginger to the pan. Sauté for 2-3 minutes until the shallots become translucent and soft.

8. 8.Add Chilies and Curry Leaves

   Add 1 sprig of curry leaves and 3 red chilies to the pan. Sauté for about 1 minute. Then add 3-5 sliced bird's eye chilies and continue to sauté briefly for another minute.

9. 9.Add Water and Carrots

   Pour in 2-2 1/2 cups of water. Add 1/4 cup of grated carrot to the mixture.

10. 10.Bring to Boil

    Set the flame to low and let the mixture come to a rolling boil. This will allow the flavors to meld and the carrots to soften slightly.

11. 11.Add Rava

    Once the water starts boiling, gradually add the roasted rava (semolina) to the pan, stirring continuously with a spatula to prevent any lumps from forming. Ensure the rava is evenly distributed.

12. 12.Season and Add Coconut

    Add salt to taste and the previously roasted coconut to the upma. Mix all the ingredients well until combined.

13. 13.Cook and Rest

    Cook the upma for 3-5 minutes on low flame, stirring occasionally, until most of the water is absorbed. Then, cover the pan with a lid and turn off the flame. Let it cook off the flame for 10 minutes to allow the rava to steam and become fluffy.

14. 14.Fluff and Serve

    Open the lid after 10 minutes and gently fluff the upma with a spoon. Serve hot, garnished with the fried cashew nuts. Sugar can be added on the side if desired for a touch of sweetness.