Dry roast 1 cup of semolina (sooji) in a kadai for about a minute, stirring continuously, until you smell the aroma. Transfer it onto a plate and let it cool down.

Now, heat 3 tbsp of cooking oil in the kadai on a medium flame, and when the oil is hot, add 1 tsp of mustard seeds (rai), 1 tsp of urad dal, 1 tbsp of chana dal, and 1 piece of dry red chili. Stir fry them until they change color. Then add 12 pieces of cashew nuts and fry them till golden brown as well. Follow it with a handful of fresh curry leaves and let them also fry a bit.

Now, add a piece of finely chopped onion (medium size) to it and fry until the onion becomes translucent. Now, add 1 tbsp of grated ginger, 2 pieces of green chilies (finely chopped), a handful of finely chopped carrots and green peas. Stir and fry them all for a minute or two on a medium flame. Then add 3 cups of water to it along with salt to taste and let it come to a boil.

When the water comes to a boil, turn the flame of the gas stove to low and add the roasted sooji to it. Stir it continuously until all the water is absorbed by the sooji.

Cover the kadai and let it cook on a low flame for 3 to 4 minutes.

Remove the cover after 4 minutes and add 1 tbsp of ghee or clarified butter to it. Give it a final mix.

Your tasty and healthy homemade upma is ready. Transfer it to a plate and serve it hot with coconut chutney.