Carrot Upma with Curd

Ingredients

• 60 g semolina (rava)
• 80 g grated carrot
• 8 g oil
• 5 g mustard seeds and curry leaves
• 20 g onion, finely chopped
• 5 g green chilli and ginger
• 2 g salt
• 150 ml water
• 100 g plain curd (yogurt)
• 5 g fresh coriander

Preparation

1. Dry-roast semolina on medium heat until aromatic; set aside.
2. Heat oil, add mustard seeds, curry leaves, chilli, ginger and onion; sauté briefly.
3. Add grated carrot and cook 2 minutes, then pour in water and salt; bring to a boil.
4. Lower heat, stir in roasted semolina gradually, cover and steam 3–4 minutes until fluffy.
5. Fluff with a fork, garnish with coriander.
6. Serve hot upma with 100 g plain curd on the side.