Wash and chop all the vegetables you prefer to go in the upma.
I commonly use onion, tomato, carrots, beans, potato and peas.
Clean and finely chop the ginger. Wash the green chillies and chop or slit them.
Clean and wash the curry leaves. tear them for a better aroma.
Into a pan add the coconut oil and when it warms up add the urad dal and mustard seeds.
When the mustard crackles add the curry leaves, chillies, ginger, cashew nuts and hing
Saute till onions turn translucent and add the mixed vegetables.
Saute them well and add salt
Add the water, cover and bring to a boil. This will help to cook the finely chopped veggies.
When the water is on a rolling boil stream in the roasted wheat rava and keep stirring so no lumps are formed.
Immediately cover the pan and reduce the heat to a simmer.
This will allow the broken wheat to fluff up and cook in steam.
After about 4-5 minutes the water will be absorbed and the upma nearly ready.
open the lid and mix the upma gently. Add the coriander leaves and coconut and stir in.
Serve hot with almond chutney or stuff a few persarattu with it.