Semia Upma

Ingredients:

Semia - 2 cups (pre-fried or not)
Onion - 1 chopped
Potatoes - 1 cut into small pieces
Ghee - 1 tsp
Oil - 2-3 tsp
Curry leaves - 4-5

For tadka:

Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Channa dal - 1/2 tsp
Turmeric - a pinch
Hing - a pinch
Green chillies - 2-3 (depending on spice level)

Prepapration

1. Shallow fry semia (if it is not pre-fried) in a tsp of ghee till the semia starts to turn brown and you smell the aroma. You can fry it in oil too. Ghee gives a better aroma and taste.
2. Spread it on to a plate to cool.
3. In the meantime, heat oil in a wok. Add mustard seeds and let it splutter. Add hing, green chillies, channa dal, urad dal, curry leaves and turmeric. Saute for a minute till the dal starts to turn brown.
4. Add chopped onions and saute till onions turn almost transparent.
5. Add potatoes. saute for a few minutes.
6. Add 4 cups of water (proportion: 1 cup semia = 2 cups water) and salt to taste.
7. When water starts boiling (and potatoes are pretty much cooked), turn the heat to medium and add the fried semia stirring constantly to prevent lumps. If the semia is fried well, it won't usually form lumps.
8. Mix it well and close the lid (keep the heat at medium low) till all the water is absorbed and you get a solid consistency.
9. You may garnish with fresh grated coconut and/or chopped coriander if you like.

Serve with coconut chutney and/or mango pickle and/or sour yogurt.

PS: Photos to follow.