Put 3 tbsps of vegetable oil in a pan on medium heat, you can also use coconut oil for a richer taste. When the oil is glistening and very hot, put in 1 tsp of brown mustard seeds. They will start popping.
Add the 2 dried red chiles. Then add 2 sprigs of curry leaves. I usually cover the pan immediately so I don't get splattered with hot oil. Add the chopped onion and saute for 5 minutes until soft. Add the chopped ginger and saute for a minute.
Now add the carrots, green beans and green chiles and cook for about 5 minutes until tender. The vegetables should be just cooked, not soft.
Turn the heat a little bit lower and stir in the sooji and 1 tsp salt. Cook stirring for about 5 minutes. Taste for salt and add more as you like. Turn the heat off.
Have a fork or whisk ready for the next step. Stand back and carefully add the boiled water whisking to prevent any lumps. I used the entire 2.5 cups of water but in steps. You don't want the mixture to be too watery but wet just like this. As you can see, a fork also works well to mix the upma. Cover the pan and leave for 5 minutes.
Open the lid and add 1 tsp coconut oil for a nice fragrance. Use a fork to mix and fluff up the upma. You can see how soft it is. Your upma is now ready, full of vegetables that add texture to the soft, fluffy sooji, a nice amount of spice from the chiles and an overall comforting meal.
Serve the upma by itself or with a sprinkling of sugar, a banana or mango pickle.
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