Rulam (Upma)

Ingredients:

• 1 cup Rawa (farina)
• 1 medium sized chopped onion
• 1 medium sized chopped tomato
• 1" finely chopped ginger
• 2 green chillies
• 1 tsp mustard seeds
• 1 tsp urad daal (white lentils)
• 3-4 curry leaves
• pinch of asafoetida (hing)
• 2 tbsp Cooking oil
• salt to taste
• 1/2 tsp sugar
• 1/2 cup finely chopped coriander leaves (cilantro)
• ¼ cup grated coconut
• 2.5 cups of water

Method:

1. Fry rawa on high flame, stirring all the time till it becomes slightly brown. Keep aside.
2. Heat oil in a pan. Test if oil is hot enough by adding a single mustard seed. When oil is hot enough the mustard seed should sputter.
3. Add mustard seeds and urad daal.
4. When urad-daal changes in to pink color, add curry leaves, asafoetida, chillies, ginger and onions. Saute for 2 mins on a high flame, stirring all the time.
5. Add tomatoes and continue stirring until they are cooked.
6. Add salt, sugar and water. Stir well.
7. When water starts boiling, lower the flame so that water is just simmering.
8. Add rawa, stirring vigorously so that no lumps are formed and everything blends together.
9. Cover the pan with lid let cook for a minute.
10. Remove from flame and garnish with grated coconut and coriander.