Rava/ suji/semolina – 1 bowl
Asafetida – 1/2 teaspoon
Mustard seeds – 1 teaspoon
Whole red chili – 1 piece
Onion – 1 piece chopped
Curry leaves – 10 piece( washed and dried)
Groundnuts – 10 pieces
Water – 2 bowls
Salt – to taste
Oil – 5 teaspoon
Take about 3 teaspoon if oil in a kadhai and roast the groundnuts and keep aside.
In the same kadhai roast rava or suji till light brown in color and keep aside.
Add 2 teaspoon oil in kadhai and temper with asafetida, mustard seeds and whole red chili. Let the seeds crackle.
Add curry leaves.
Cook till the color of the leaves change.
Now add chopped onion and cook till it turns pink.
To this add water and adjust salt. Let the water come to boil.
Add the roasted rava to it. Keep on the solution with ladle so that no lumps are formed.
It gradually dries up .
Add the roasted groundnuts and keep on moving the ladle for few more minutes.
Serve Upma hot.
I have added papad and banana which is a popular combination in Kerala.