One of my favorite ways to eat the Upma is the Avarakkai Upma. The little seeds do wonder to our humble upma
(you can use vegetable oil)
dry red chilli
Salt to taste
Dry roast rava in a kadai until it turns light brown (I use dry roast all my rava when I buy it and store)
Heat oil in kadai. Add mustard seeds and sautee till they start crackling.
Add curry leaves, dry red chilli and green chillies. Sautee further for 30 seconds.
Add onions and fry till they are soft and translucent. At this point add the Avarekai seeds, rawa & salt. Sautee till 2-3 minutes and add hot water
Cook till the water has evaporated and both rava and Avarekai seeds are cooked.
Serve hot with chutney or a spoon of pickle and a generous dose of ghee.