Semolina
1. Dry-fry the semolina over medium heat, stirring continuously for 6 -7 minutes until the semolina turns golden-brown and has a toasted smell – set aside.
(You can dry-fry semolina and store it for up to 2 weeks.)
2. Pour into a bowl and set aside.
Carrot
3. Finely grate the carrot using the finer side of a box grater – measuring 1 cup. Measure out the remaining ingredients – set aside.
Voggarane
4. Heat oil in a skillet over medium-high heat, add mustard seeds, channa and urad dāl, asafoetida powder, cashews and chili, when mustard seeds turn grey and both dāl are golden-brown, add cumin, curry leaves and turmeric – fry for 10 seconds.
5. Add grated carrot, boiling water, ginger, salt, sugar, lemon juice and coconut – bring to a boil and simmer for 1 minute.
6. Lower heat, add semolina.
7. Stir continuously – until the water evaporates and semolina doesn’t stick to the spoon – approximately 2 minutes.
8. Turn off heat and add coriander.
9. Serve fresh and hot, drizzle with 1 – 2 teaspoons of ghee for taste and aid digestion.
Serve
Two-three times a week with carrot halva or kaseri bāth, and pickle.
Variation
Upma can be made using a combination of green beans, carrot and capsicum – 1 cup in total.