Kanchipuram upma recipe

INGREDIENTS:

1. Rava - 1 cup
2. Finely chopped shallots (small onion) - 15 small
3. Finely chopped green chili - 3
4. Finely chopped ginger - 1 inch
5. Fresh shredded coconut - 2 teaspoon (tsp.)
6. Turmeric powder - 1/4 teaspoon (tsp.)
7. Cashews - 10
8. Oil - 1 teaspoon (tsp.)
9. Ghee - 1 teaspoon (tsp.)
10. Curry leaves - 5 (optional)
11. Salt - to taste
12. -- For Tempering --
    1. Black pepper - 1 teaspoon (tsp.)
    2. Mustard seed - 1/2 teaspoon (tsp.)
    3. Cumin seed - 1/2 teaspoon (tsp.)
    4. Split Bengal gram - 1 teaspoon (tsp.)
    5. Split Black gram - 1 teaspoon (tsp.)

PREPARATION:

1. Heat oil in a pan add all the ingredients for tempering and cook until the mustard seed stop to splatter.
2. Now add the cashews and cook until they turn golden brown.
3. Now add the shredded coconut and cook until it turns golden brown.
4. Now add the ginger, chili, shallots, curry leaves, salt and cook them until shallot turns golden brown.
5. Now add 2 and 2 1/2 cup of water, turmeric powder and bring to boil.
6. Now add the Rava slowly while steering the boiling liquid. Simmer and cook until the Rava is cooked.
7. You can add Ghee mix well and serve.

NOTES:

1. If you don't add Rava slowly clump will form.