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

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