1 small onion – chopped
1 small tomato – chopped
1 hot green pepper/chili – chopped
12 roasted peanuts [split]
1/8 teaspoon cumin seeds
1/8 teaspoon black mustard seeds
1/8 teaspoon turmeric
4 curry leaves [optional]
1 teaspoon Salt
1 teaspoon Sugar
1 cup Water [warm]
1/4 cup vegetable oil
2 Tablespoons Cilantro
2 to 3 Tablespoons Shredded Coconut [optional]
Heat sauté pan over medium high heat for half a minute or till hot.
Add mustard seeds, cumin seeds, and as soon as mustard seeds start sputter
add turmeric, followed by onion. Stir well and fry the ingredients for half a minute.
Add chopped tomatoes and hot green chilies. Stir and mix it well.
Cover the pan and cook the ingredients for one minute.
Remove the cover, add farina and keep stirring & mixing all ingredients in the pan for another one minute. Farina will get roasted and release its aroma.
Add peanuts, salt, and sugar. Stir and mix well.
Add water, stir and mix the ingredients well. Cover the pan.
Lower the heat to low and continue to cook these ingredients for another two minutes.
Remove the cover and break up the lumps gently with preferably wooden spoon.
This will separate the farina grains.
Turn off the heat. A minute later serve the Upama warm.
Garnish with freshly grated coconut and chopped cilantro.
Squeeze about 5 drops of fresh lemon/lime over the Upama on individual servings.