Uppama
1. Add a bunch of oil to the pan 2. Add 2 tsp of minaga pappu seeds and fry for a minute or two 3. Add 1 tsp of black mustard seeds and fry for a minute or two 4. Add half of a chopped onion and fry for a minute or two 5. Add a small sliced green chili and a handful of fresh chopped curry leaves and fry for a minute or two 6. Add two big tbsp of garlic ginger paste (Pavana adds this; Nirmala does not) 7. Add half of a chopped tomato 8. Add salt 9. It should be in a small bath of oil, with everything frying, and minaga pappu seeds turning brown 10. Once the tomato chunks have lost their juices and start to shrivel, add 3 cups of water 11. Boil everything for 5 or 10 minutes, adding salt to adjust the taste. The final water mixture is what the final upma will taste like 12. Add 1 cup of coarse sooji (farina), stirring the water mixture as you're adding it 13. Let it cook covered for a few more minutes DONE