Rava Upma

Semolina porridge — coarse semolina (rava) dry-roasted in a heavy-bottomed pan until faintly golden and nutty-smelling, water or thin coconut milk added in a boiling stream and stirred rapidly until the rava absorbs all the liquid and thickens to a light, granular porridge that does not stick together. The tempering — mustard seeds, chana dal, urad dal, dried red chilli, green chilli, ginger, and curry leaves fried in ghee or oil — is made first in the same pan before the rava is added; onion or shallot is sometimes included in non-satvik preparations. Finished with fresh grated coconut and coriander. The most widely made Indian breakfast preparation; present in every Tamil Brahmin household as the quick weekday morning option when no fermented batter is ready.