Upma with carrots and peas

This is the base recipe for Upma as I make it. I am going to create variations on it and blog it. So here goes.

Roast semolina until you get a flavourful smell - khamang: one of those untranslatable words. Transfer to bowl.

Pop mustard seeds, turmeric and asafoetida in oil. Add curry leaves, chopped green chilies, chopped onions and urad dal (for that nice crunch). When onions appear to be getting translucent add salt, sliced ginger, dessicated coconut and frozen carrot-pea mix. Add extra cayenne if necessary.

Stir fry for a few minutes and then add a few tablespoons of yoghurt and water. Bring to a boil.

Add the roasted semolina. Stir and allow the mixture to thicken without forming lumps.

Garnish with coriander leaves and coconut. 

And voila. Upma.