Step-by-Step Instructions

1. 1.Roast Semolina

   In a pan, add 1 cup of semolina (rava). Dry roast it on medium flame for 5-7 minutes until it turns light golden and aromatic. Transfer the roasted semolina to a plate and set aside.

2. 2.Fry Cashew Nuts

   In the same pan, add 1 tablespoon of oil. Add 5-6 cashew nuts and fry until they turn golden brown. Remove the fried cashews and set them aside for garnish.

3. 3.Prepare Tempering

   In the remaining oil, add 1/2 teaspoon of mustard seeds, 1 teaspoon of urad dal, and a few curry leaves. Sauté until the mustard seeds splutter and the urad dal turns golden.

4. 4.Add Aromatics

   Add 1 teaspoon of chopped ginger and 2 chopped green chillies to the pan. Sauté for 30 seconds until fragrant.

5. 5.Sauté Onion and Ridge Gourd

   Add 1 chopped onion to the pan and sauté until it becomes translucent. Then, add 1 cup of chopped ridge gourd and 1 teaspoon of salt. Mix all the ingredients well.

6. 6.Cook Ridge Gourd

   Cover the pan with a lid and cook the ridge gourd on low flame for 5 minutes until it softens.

7. 7.Add Water and Boil

   Pour 2 cups of water into the pan and bring the mixture to a rolling boil.

8. 8.Incorporate Semolina

   Gradually add the roasted semolina to the boiling water while stirring continuously to prevent lumps from forming.

9. 9.Cook Upma

   Continue stirring until the mixture thickens and all the water is absorbed, which should take about 2-3 minutes.

10. 10.Add Ghee and Coriander

    Add 1 tablespoon of ghee and 2 tablespoons of chopped coriander leaves to the cooked upma. Mix everything well.

11. 11.Add Lime Juice

    Squeeze 1 teaspoon of lime juice over the upma and gently mix it in.

12. 12.Serve

    Transfer the upma to a bowl, press gently to shape it, and then invert it onto a serving plate. Garnish with the previously fried cashew nuts and serve hot.