Masala Upma

INGREDIENTS:

Sooji- 1 cup

Water- 2.5 cups

Onion- 1

Tomato-2

Green chillies-3 or 4

Ginger- a small piece

Potato-1

Carrot-2

Peas-1/2 cup

Salt

 Turmeric powder- 1/2 tsp

Cashews-10

Oil- 4 tsp

Ghee-1/2 tsp( optional)

 Lemon juice- 1 tsp( optional)

For tempering: mustard seeds, cumin seeds, red chillies, curry leaves, cinnamon and cloves

Procedure:

1. Heat oil and add the tempering ingredients and fry for a minute. Add cashews and fry for one minute.

2. Add onions, ginger, green chillies, turmeric powder and fry till onions turn translucent.

3. Now add chopped potatoes, carrots and peas and fry till they soften and then add tomatoes and fry till tomatoes become mushy.

4. Now add 3 cups of water and bring it to boil. Add salt and ghee.

5. Reduce the flame and slowly add sooji  while continuously stirring so no lumps are formed. Let sooji absorb the water and then cover and cook for 2 minutes and then switch off the stove. Squueze lemon juice onto upm and mix. Serve with any pickle or podi of your choice. ( my favorite combo is Upma and Mango pickle mmmmm... yummm....)

Note: some people like to dry roast sooji till the raw flavor is gone but don't do it. If you roast it then upma that comes out will be dry but I like it little runny.