Ingredients

• 1 cup - semolina/rawa
• Salt to taste
• 1 tsp - chopped ginger
• 2 - green chillies
• 1 - onion
• 3 tbsp - grated coconut
• 2 cups - water
• For Seasoning:
• 1 tbsp - oil
• 1 tsp - mustard seeds
• 1 tsp - split urad dal
• 1 tsp - pepper corns
• 1 tsp - cumin seeds
• Curry leaves

How to Make Kanchipuram Rawa Upma

• Roast the rawa in 1 tsp of ghee in the pan till we get a good aroma and then take this aside.
• Finely chop the onions, green chillies and ginger and keep it aside.
• Add the oil in the pan and when the oil is hot, add mustard seeds. When the mustard seeds starts to sputter, add split urad dal and fry till it turns to golden brown colour.
• Now add pepper corns and cumin seeds and keep flame low till the pepper corns are fried crisply in the oil.
• Now add the chopped onions, green chillies, ginger and curry leaves and saute the onions till they turn transparent.
• Now take 2 tbsp of coconut and add it to the pan of seasoned ingredients and onions and fry it till it turns golden brown colour.
• Next, add water to the pan along with salt and allow it to boil.
• When the water starts to boil, slowly add the roasted rawa/semolina and mix nicely with a spatula to remove lumps.
• Keep the flame very low and cover the pan and allow it to cook completely for about 10 minutes. Then finally add remaining coconut and mix well and remove from flame.
• Recipe courtesy: Subbu's Kitchen.