Rava Upma

Upma, uppumavu or uppittu is a dish originating from the Indian subcontinent, most common in South Indian breakfast, and rather common in an Indian household in Malaysia. It is cooked from dry roasted semolina with spices. It is best eaten with sugar and banana. The authenticity of the recipe has some changes over the years with the adding of vegetables and egg. Now, some even serve it with fish curry!

280gm semolina (rava) 
1 1/2 cups of water
1 1/2 tbsp grated coconut (white part)
2 tsp butter
1 tsp raisins (optional)
1 tsp broken cashew nuts (optional)
1 sprig curry leaves
8g chopped ginger
a quarter of green chilli, sliced
30g onion, chopped
1/2 tsp mustard seeds
1 1/2 tbsp cooking oil
salt to taste

Heat 11/2 tbsp cooking oil, add mustard seeds, once it splutters, add in curry leaves, ginger and onion, ( and also cashew nuts and raisins if using). Saute until onions turn light brown, then pour in 1 1/2 cups of water. Add in salt and 1 tsp of butter. Once the water starts simmering, add in the semolina. Stir the mixture until the water dries up and the semolina is cooked. Add in grated coconut and 1 tsp of butter and stir well. Dish out and serve. I usually like to wat it with sugar and banana. However, you can serve it with fish curry r sambar.

Note: There are a few ways this dish is cooked. Some add more water and make it like wet consistency and serve. I like it dry and having some lumps.