Masala Upuma

Methods/steps

Fry the masala ingredients in a pan on an even heat and then grind them. Mix the turmeric in a pint of warm water and soak for about 15 minutes. Extract juice of all the lemons and keep on one side. Strain, add the ground masala either to the turmeric or lemon juice. Then add the remaining juices also to the mixture. Roast the semolina on a low heat for about 4-5 minutes and keep on one side. Put oil or ghee in saucepan and heat. When it starts to smoke, add the mustard seeds. After a few seconds add black and Bengal gram and the cashew nuts or groundnuts. A few seconds later add the chopped onions and leave to cook for about 5 minutes. Then add the coriander leaves. Cook for 5 more minutes, and 1/4 pint boiling water. Add salt, grated coconut and the masala solution to this mixture and boil for about 10 minutes. Lastly, gradually add the semolina to the boiling mixture, stirring constantly till it is mixed well and finally becomes a thick paste. Stir the paste two or three times, then cover the vessel with a lid and leave it to cook on a low heat for a few minutes. Serve hot.