Upma

Heat oil in a pan and add mustard seeds (gota urad).

Add chopped green chili, ginger, curry leaves, and big chunks of onion, sauté until the onion starts to turn translucent but still retains juiciness.

Add rawa (semolina) and roast it on low flame for 5-6 minutes continuously while stirring gently to avoid browning. This step is crucial for a good nutty flavor and prevents the rawa from turning brown like halwa.

Remove the roasted rawa from the heat and keep it aside.

Boil water with salt (3.5 times the quantity of rawa). You can add a tiny pinch of sugar if desired to balance flavors.

Slowly add the rawa to the boiling water while stirring continuously to prevent lumps from forming.

Cook on low flame until the mixture thickens and achieves a creamy consistency, absorbing all the water.

Add lemon juice and coriander stems for freshness and aroma.

Mix well and turn off the heat.

Optionally, finish with a little ghee for richness.

Serve hot with coconut chutney and pickle, a classic combination.